Let me start by saying I love bread, really love it. However since I am carb free, I am not eating any and so far I haven’t missed it. Normally I would say that tuna salad needs bread like pizza needs cheese. I don’t like tuna in a lettuce wrap or a tortilla or with a fork, I like it between two slices of bread or one slice of bread and topped with delicious cheese. Then I thought about how I could have a tuna melt without the bread and a big beefsteak tomato image popped into my head. While I was browsing low carb tuna recipes ( I like mine with pickle relish. Pickle relish = sugar ) I came across Linda’s low carb tuna melt recipe, go figure. Did you know they sell sugar-free pickle relish made with Splenda? I sure as heck didn’t. So I made a batch of tuna salad to my liking, some may say plain and boring but to me, it’s delish. Then I piled some of the tuna onto a big slice of tomato, topped it with swiss cheese and then plopped it under the broiler until the cheese was bubbling and begging to be eaten.
Now I don’t want to sound crazy and say it was the best tuna melt I have EVER had. Maybe it was the sweetness of the tomato ( haven’t had one in a while) and that the tomato was a little chilled under the warm tuna and hot, gooey cheese, but it really was the best tuna melt I can remember having in a long, long time.
12 ounces canned tuna, drained
1/4 cup sugar free sweet pickle relishh
1/4 cup mayonnaise
2 tablespoon dijon mustard
Salt and pepper, to taste
Mix well and chill before serving.
2 servings tuna salad
1 large tomato,
2 ounces ( or 2 slices ) swiss cheese
Slice the stem and bottom ends off the tomato then cut into 4 thick slices. Place the tomato slices on a foil-lined baking sheet. Mound some tuna salad on each tomato slice. Top each with 1 ounce ( or slice ) of the cheese and broil until the cheese is melted.