Sneha's Recipe: Tuna

Keto Tuna Melt Chaffles#FishFriday

In: Almond Flour, Chaffles, Cheddar Cheese

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.

This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients
1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method

In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.

Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes

or until there is just a whisper of steam coming out of the waffle maker.

I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.

Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.

Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram

Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving

For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

Food Lust People Love: Artichoke Tuna Bean Salad
Sneha’s Recipe: Keto Tuna Melt Chaffle
A Day in the Life on the Farm: Smoked Clam Dip
Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes
Palatable Pastime: Tuna Melt
Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

2 comments

Tuna In Tomato Salad#FishFriday

In: Appetizer, Fish, Fish Friday

For this salad I, used a can of tuna in tomato with oil, I love this, it taste so delicious. Since it's so flavorful, it requires just no dressing and do not drain it. Use this as it is.

This salad was my lunch, super healthy and delicious meal.

For the salad I used, red radish, this has a sharp biting flavor and its juicy, crispy English cucumber, tomato, salad leaves , lettuce leaves, boiled egg and tuna in tomato. Add just a drizzle of lemon juice, a dash of salt and pepper, with a generous drizzle of mayonnaise.

As A Salad Serves 3 Ingredients
115 Grams Tuna In Tomato
1 Medium English Cucumber - sliced
2 - 3 Red Radish - Sliced
1 Large Tomato - sliced
2 Hard Boiled Eggs - cut into wedges
10 Salad Leaves
1 Cup Torn Lettuce
A Drizzle of Lemon Juice
A Dash of Salt and Pepper powder
Mayonnaise as required

Method

On a salad bowl, arrange the salad leaves, then spread the torn lettuce. Arrange the red radish, then the cucumber and tomato. Place the eggs, sprinkle the tuna in tomato, drizzle the lemon juice, salt . Pipe the mayonnaise and sprinkle a dash of pepper powder. Tuna Salad is ready.

Let me share with you how I, enjoyed this salad, a rustic style. Took a salad leaf , add a little of each rolled it into a wrap and ate it.

Super yum..yumm..mm. You get the crunchiness of the veggies and the taste of tuna in tomato. A blast of flavors in you mouth.

Labels : Seafood/Fish, Tuna, Fish, Healthy, Appetizer, Fish Friday, Healthy, Salads,

Causa Rellena from Caroline's Cooking
Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
Easy Creamy Tuna Noodle Casserole from Making Miracles
Ginger Sesame Tuna Tartare from Food Lust People Love
Lightly Seared Yellowfin Tuna atop Greens and Rice Pasta Salad from Of Goats and Greens
Tarragon Tuna Pasta Salad from Palatable Pastime
Tuna In Tomato Salad from Sneha's Recipe
Tuna Reuben from A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

4 comments

Corn & Peas Tuna Puff Pastry Patties#FishFriday

In: Baked, Fish Friday, Homemade

Have a puff pastry sheet ready then this is really simple to put together. From start to finish takes less than 40 to 45 minutes with a simple ingredients, ta da you get freshly baked Tuna Puff Pastry Patties that’s deliciously crisp, piping hot from the oven. Instead of tuna, you can literally replace it with any other fish you love to eat too.

Simply cut puff pastry, top with fillings, fold the sheet of puff pastry, egg wash and pop them into the oven. In 15 to 20 minutes’ time or slightly more of baking time, a lovely hue of perfectly golden pastry is ready to be served !

Come with us today as the Fish Friday Foodies share Picnic Fare. I, am happy to be in Fish Friday Foodies which is a group started by Wendy. This gives me chance to try different recipes every month and Am loving it.

Makes 15 Patties

Ingredients

1 Sheet Puff pastry - this is Homemade
1 Big Can Tuna chunks - drained (400 Grams Can )
1 Medium Onion - minced
1½ Tablespoons All Purpose Flour

1 Cup Milk

1/4 Cup Boiled Green Peas

1/4 Cup Boiled Sweet Corn
½ Teaspoon Lemon juice - optional
1 Tablespoon Butter

1/2 Teaspoon Black Pepper powder

1/4 Teaspoon Red Chilly Flakes

2 Tablespoons Corinader leaves - chopped

Salt to taste

1/4 Cup Grated Cheddar Cheese or as required
For the Egg Wash:
1 Egg + 1 Teaspoon Water

Method

In a pan heat butter add the onions and saute till soften and transparent, add the flour and black pepper powder, chilly flakes saute for a minute, slowly add the milk stir continuously till it is thick, add the corn, peas and tuna chunks stir lightly till combined, taste for salt.

Take off flame add the coriander leaves, lemon juice and cheese. Mix well, keep aside to cool.

Roll the puff pasrty .

Cut the puff pastry sheet into 4 inches broad and in long strips. Cut each strip into 8 inches long.

Egg wash the puff pastry at all the edges and place a tablespoon or two of the tuna mixture at one end (see pic).

Fold the puff pastry and and press lightly to seal the edges. Brush the top with egg wash.

Bake the puff pastry in a pre-heated oven at 200 degrees C for approximately 15 minutes, after that reduce the temperature to 180 degrees turn the sides of the tray. If you have kept two trays like I did then change the tray position too and keep it for another 10 to 12 minutes or

until puffed, crisp and golden.
Remove from oven and serve. Kids enjoyed these tuna patties.. "Dill Mange More" was their tag line.😋😋

Labels : Homemade, Puff Pastry Sheet, Tuna, Puff Pastry Patties, Seafood/Fish, Picnic , Party pleasers, Fish Friday, Baked, Kids delight

An InLinkz Link-up

3 comments

Sub Style Tuna Fish Sandwich#FishFriday

In: Cucumber, French Loaf, Lettuce

Fish or Seafood Sandwiches is the theme for the event for Fish Friday Foodies this month our host is Sue Lau. Baked a Long French Loaf With Seeds for Bread Bakers last week. Made a Sub Style Tuna Fish Sandwich, delicious and yummy.