Low Carb Tuna Melt
A quick & easy light lunch or dinner full of cheesy goodness.
For the Oopsies
- 3 eggs
- 3½ oz. 100 g of cream cheese
- A pinch of salt
- ½ tablespoon psyllium seed husks
- ½ teaspoon baking powder
- For the Tuna Fish Salad
- 1 ⁄3 cup 80 ml homemade mayonnaise or sour cream
- 1 –2 celery stalks thinly sliced, 2 oz (60 g)
- ¼ cup dill pickles chopped, 1 oz. (30 g)
- 1 can solid light tuna fish in olive oil 5 oz. (140 g)
- ½ teaspoon lemon juice
- ½ garlic clove pressed
- Salt and pepper to taste
To Make The Oopsie Bread
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
While the Oopsies Bake, prepare the Tuna
Preheat the oven to 350°F (175°C).
Mix the salad ingredients well.
Place the bread slices on a baking sheet with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.
Add some paprika powder or cayenne pepper.
Bake in oven until the cheese has turned a nice color, about 15 minutes.
Your Oopsies will rise quite high in the oven, don't panic, they do deflate a bit when cooled.
Delicious served with a green salad. Makes a delicious lunch or light dinner.
Adapted from Sharon van Wyk