Tuna Melts! Incredibly easy ketogenic hot dish!


(IDM Educator) #1

Tuna and mayo with a pinch of onion powder in an olive green 1960’s vintage Pyrex baking dish covered in sharp cheddar and baked until browned and bubbly. Hot dish. Very Minnesotan. Eat with a fork!


Ketoing for over a month, still confused
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#2

Looks bomb!


(Terri) #3

Can you make this with other meats as well?


(carl) #4

Awesomesauce!


(IDM Educator) #5

why thank you m’am


(IDM Educator) #6

Sure! Why not!


(Meeping up the Science!) #7

I bet it’d be amaaaaazing with crab!


(IDM Educator) #8

Ermergerd YES!! Excellent idea!


(dawn.hakala) #9

What temp in the oven do you suggest? And I would assume it’s one can or packet of tuna each and just enough mayo to make it pliable?


(IDM Educator) #10

350* F till browned and bubbly. Mayo to tuna ratio is definately your preference. I used a half can tuna and 2 tablespoons mayonnaise for each dish. Those are small 4 oz casseroles. Enjoy!


(No I'm not mad - that's just my face) #11

Lunch!


(AnnaLeeThal) #12

Looks great and quick! I have canned salmon which I’m sure would be fantastic.


(Michael Iafrato ) #13

OMG… I worked for years in hotels and one of my chefs always brought me tuna melts. I’m having this tomorrow for lunch.


(Jane Reed) #14

Add some chopped and well rinsed shiritaki noodles, a few mushrooms, some chopped bell pepper for color, a bit of cream, and voilà, tuna noodle casserole


(Michael Iafrato ) #15

I like this idea. I’m a big fan of tuna noodle casserole


(Janet Blaisdell) #16

Yum! Come to Mama!


(IDM Educator) #17

Holy SHIT! I can’t believe I never thought of this!
THANK YOU
:floyd:


(Jane Reed) #18

My pleasure. In fact, I went looking for shiritaki noodles today to make this dish, and failed to find it at my local supermarket. Rats! I may try it with daikon radish noodles. I did find a noodler today.


(IDM Educator) #19

Maybe you could take a photo and post the recipe in the “recipes recipes recipes” category?? That’d be great!


(thefeatherdustersllc) #20

Yum, I’m down!