Gluten Free Tuna Melt
Where’s my Tuna lovers at? 🤗 There is this place in Springville called Ginger’s. It’s a little vegan friendly restaurant that is incredible! If you are local go try it. It has some fish/turkey/chicken, they a have a bomb vegan burger that is to die for good, or and some vegan nachos that are one of my favorites, and amazing salads, wraps, and sandwiches. Anyways they have this special that is on the menu randomly called the Tuna Melt. It’s made on a beautiful local made focaccia bread, then it has tuna made with veganaise, vegan cheese, tomato, lettuce, and dill. Its the best sandwich. Its a little gem in this beautiful world. The dill is the perfect addition to tuna. Anyways I was thinking of this gem and I wanted to remake it, although mine is not vegan. It brought be back to 2010 when we would go every Saturday after mowing lawns in the summer. It’s just as special. I wanted this recipe to represent that sandwhich, but without all the work of making homemade Focaccia. That’s why I used CHEBE Focaccia mix. Its the perfect solution when you want a healthy bread, but you do not want to wait for the bread to rise. Its flavorful, healthy, GF, soy free, and corn free. The mix itself is dairy free, but I did add dairy to it. I found this product back in 2016 when I first got married. We would buy the pizza crust all the time. It’s so easy and everyone that eats it, enjoys it. I highly suggest trying this product out, especially if you have any allergies. So with that said, I made the focaccia bread, topped it with tuna, sharp cheddar cheese, tomatoes, and DILL. It was everything I was craving about a Tuna Melt. Simple, fast, and absolutely delicious!
Gluten Free Tuna Melt
Ingredients to Make Tuna Melt: 1 box Chebe focaccia mix 1 cup shredded cheese 2 eggs 2 tbsp oil 4 tbsp milk 2 cans tuna in water 1/3 cup greek yogurt 1/4 cup zucchini-shredded 2 tbsp light mayo 1/4 tsp salt 4-6 slices sharp cheddar cheese 1.5 tbsps. chopped fresh dill 1 tomato- sliced How to Make Tuna Melt: Preheat oven to 375 degrees. In a large bowl combine the focaccia mix, cheese, eggs, oil, and milk. Then knead until a ball forms. Spray a cookie sheet with non stick spray, then add the focaccia to the pan. Spread until its about 9-10 inches long and 9 inches wide. Press your fingers into the dough to make deep dents. Bake for 25-30 minutes. Next in a medium bowl add the tuna, yogurt, mayo, shredded zucchini, and salt. Mix until combined. Add to the top of the focaccia once it is done baking. Top with the sliced cheese and dill. Turn the oven to high broil, then bake for 2-3 minutes or until the cheese is melted. Slice the focaccia into 4-6 slices then top each piece with a tomato. Enjoy!