Tuna melt breaks all the rules about cooking. You’re taking a strong, stinky fish. You’re heating it up. And, you’re covering it in a sharp cheese. How could that possibly be good?
I don’t have all the answers. However, I can say that tuna melts are delicious. Creamy, cheesy, crunchy, and…healthy?
That’s right. My tuna melts are healthy. Frankly, a traditional melt is not a bad dinner. One slice of bread, a fatty low-calories fish, one slice of cheese… can’t really complain about that. But, these days, all anybody seems to care about is cutting carbs. So, I cut the carbs from the classic tuna melt with a simple cauliflower crust.
Also- ever had trouble with a soggy cauliflower crust? That doesn’t happen here! Check out this crispy bottom:
No sog there! Now, you’re getting your vegetables right there with your sandwich. This is a complete meal that tastes like a diner classic, except not quite so carb-laden. It’s also pretty easy as far as dinner goes. So, dig in and dig on!
INGREDIENTS:
1 head riced cauliflower ( I buy it bagged, but you can get it frozen or just put fresh cauliflower in the food processor)
1 egg
1/4 cup Parmesan cheese
1 14oz can tuna (whatever kind you like, just drain it if there’s water)
1/4 cup sandwich spread or mayo
4 slices Colby Jack cheese
salt&pepper and a little hot sauce, if you like.
Preheat the oven to 400. Mix together the cauliflower, egg, and parmesan. Grease a baking sheet and spread the crust into a think layer with your fingers. Divide into four slices.
Bake for 15 minutes, until browned on the edges and firm in the middle.
Meanwhile, mix the tuna and mayo. Add some salt and pepper and a dash of hot sauce.
Once the cauliflower is done, spread the tuna onto each slice. Top each with a piece of Colby Jack.
Bake an additional 5 minutes, until cheese is melted and crust is crisp.
Top with extra hot sauce, and enjoy! I served this with a skinny tomato and carrot bisque. A salad or crudite would also serve as great sides!
whenkathycooks 