Keto Tuna Melt Pockets
Enjoy a cheesy, melty, tuna melt sandwich in this bread-free
How to Make It
Step 1
Preheat an oven to 325 degrees and line a sheet tray with parchment paper. In a bowl, combine a half can of drained tuna with the mayo, salt, pepper, celery seed, cheddar, and finely diced pickle (approx. 1 small gherkin will do). Set this mix aside for later.
Step 2
Lay the mozzarella cheese slices on the sheet tray. Set the tray in the oven and melt the cheese for about 4 minutes – long enough for the cheese to melt but to retain its shape.
Step 3
Divide your tuna filling into 4 portions and set each portion near one corner of each mozzarella slice, slightly off-center.
Step 4
When the cheese is cool enough to handle, use a spatula to help you pull the farthest corner of each cheese slice over its filling to form a triangle. Fold the wide corners of each triangle pocket inwards to help seal the filling in.
Step 5
Set the tray back in the oven and bake for 10-15 minutes, checking frequently, until the edges and tops of each pocket are golden and crispy. You may bake longer for a fully crispy pocket, but check frequently to avoid burning.
Ingredients
- Canned Tuna – ½ can – each 5 ounce net weight
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Celery Seed – ⅛ teaspoon
- Cheddar Cheese, Natural – 1 tablespoon, shredded
- Kosher Baby Dills by Great Gherkins – ½ ounce
- Mayo – 1-½ tablespoon
- Mozzarella Cheese, Whole Milk – 4 slice- each 3/4 ounce