I’ve been making tuna melt toasties for years, they’ve always been a bit plain . This one though was just lush!! This whole mixture actually made enough for two sandwiches, but I only had one. You can of course use the bread of your choice, which is lower in carbs. My biggest issues I’m gluten-free so a lot of the UK ready-made keto breads are made with vital wheat gluten which I can’t have.
Nutrition calories 408 – carbs 10.8 – protein 21.8 – fat 29
Filling Ingredients :
•tin of John West tuna chunks in spring water (100g drained)
•tablespoon kewpie
•one stick of celery (I used a mandolin to slice very finely)
•teaspoon dried tarragon
•teaspoon lemon zest
•2ml rice wine vinegar
• one sun-dried tomato chopped small
•10g cave aged cheddar grated
•15g vintage Gouda
•1/2tsp Dijon mustard (UK brand Biona)
• one spring onion (scallion) chopped finely
•Salt and pepper to taste
Bread
•two slices of Dillons flax keto bread (it came to about 57 g & 6.8 g of carbs)
• spread of butter
Mix all of the filling ingredients together. Make sure the tomatoes and everything is evenly distributed . I use lemon zest and rice wine vinegar instead of lemon juice. The citrus is a little bit strong for damage I have from acid reflux. You can of course use lemon juice instead with the zest.
I spread butter on one side of each of the pieces of bread. For a few minutes, I panfried the unbuttered side (flax bread is a little bit damp so I wanted to dry it out a bit before adding the contents). Remove one slice and turn the other slice over butter side down whilst in the pan. Add half the filling and the grated cheese. Lay the other slice on top buttered side up. Pan fry until the bread is nicely golden and the cheese has melted. Cut in half and serve 🤤😋
by Gracey888
2 Comments
I’ll have to see if I can find flax bread locally.
Looks delicious!
A decent trade off that flax-based bread with carbs versus regular bread.
Here in Canada, and the US, modern wheat is always used, and even the Diabetes Association Approved bread simply has added fibre and is around 25g to 26g net carbs per 2 slices. Big BG spike too.
But in keto / low-carb boutiques I can find wheat gluten only bread, usually with flax/oat fibre/bamboo fibre for filling, that is below 2g per slice. Not the same taste though.
Or make my own with beated egg whites, basically the PSMF bread recipes, those are near zero carbs. Chris Cooking Nashville on YT made a variant I like, use for pizza crust also.