Tuna Melt – Gluten Free

Vancouver, Canada

Tuna_Melt

So- a few months ago I found out I was gluten intolerant. Gluten-free eating is not that hard- except when it comes to comfort foods for me. Mom made incredible tuna melts. And I was craving a tuna melt. I don’t like gluten-free bread- so what to do?!!!!

Well- it suddenly hit me: stuff a tomato with the tuna/mayo mix and bake it with cheese. Yeah! Here goes:

1 small tin of white tuna
2 medium sized tomatoes
1 tbs Mayonnaise (I use Spectrum as no added sugar)
Grated white cheddar
1/4 green pepper (optional)
4 green olives (optional)
1 dill pickle (optional)
1 tsp capers (optional)

Preheat the oven to 375 Fahrenheit (180 Celcius). Drain the tuna and mash up with a fork. Add the chopped up olives, peppers, pickle and capers. You can add anything you like in your tuna/mayo mix- I know some like to add celery, chives…etc… Add a bit of ground pepper. Add the mayo and mix well.

Cut the top of your tomatoes off, spoon out the seeds. Fill the tomatoes with your tuna mix. Sprinkle your grated cheddar on top of your tuna.

Put on your baking sheet covered with parchment paper and put in your pre-heated oven for 15 mins. Once the cheese is melted, switch your oven to the broil/grill setting until the cheese gets a bit crispy.

Then dig into your yummy gluten-free tuna melt!!!!!!

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3 thoughts on “Tuna Melt – Gluten Free

  1. enlwilliams September 2, 2013 at 8:01 pm Reply

    Thanks for the recipe Emi, that sounds yum! I would totally add celery and green onions to my tuna mix 🙂 What kind of mayo do you use? When in the US I add old style whole grain dijon mustard because I the mayo here to be pretty blah (not a problem in France).

    I’m seriously thinking about going gluten free so it’s nice to see that gluten free living includes delicious food!! xoxo

    • momwilliams September 5, 2013 at 10:38 am Reply

      I agree with Beth. For something nice with an aperitif, try slicing a little bit off the bottom of cherry tomatoes so they don’t roll around and hollow them out. Stuff with your tuna melt mixture. Top with Parmesan or some grated cheddar cheese and a shake of paprika. Slip them on a cookie sheet and put under the grill in your oven just until they bubble. You can do the same with shrimp or crab-yum!
      Strain and save the insides of the tomatoes to add extra flavor to a tomato sauce or soup.

  2. enlwilliams September 6, 2013 at 9:13 pm Reply

    Ohhh I like the idea of trying this with crab too 🙂

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