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Low Carb Tuna Melt

Dr. Andreas Eenfeldt Dr. Andreas Eenfeldt, M.D. Dr. Andreas Eenfeldt, M.D. Dr. Andreas Eenfeldt is a Swedish medical doctor specialized in family medicine. He now runs the fast-growing health site DietDoctor.com as the founder and owner, together with 16 co-workers.
A quick & easy light lunch or dinner full of cheesy goodness.
Cook Time 50 mins
Servings 6


For the Oopsies

  • 3 eggs
  • 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