We took our favorite tuna melt and turned it into a low-carb staple. It still has everything you love, just without the extra guilt of bread. We love the added slight crunch of the zucchini and with the dressing mixed right in, this is the easiest meal to make in a snap.
We took our favorite tuna melt and turned it into a low-carb staple. It still has everything you love, just without the extra guilt of bread. We love the added slight crunch of the zucchini and with the dressing mixed right in, this is the easiest meal to make in a snap.
3 zucchini, halved lengthwise Kosher salt Freshly ground black pepper 2 (5-oz.)orima cans tuna, drained 1 stalk celery, finely chopped 1/2 small red onion, minced 1/3 c. mayonnaise 2 tbsp. chopped dill, plus more for garnish 2 tbsp. pickle relish 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/2 c. cherry tomatoes, sliced in rounds 1 1/2 c. shredded cheddar
Preheat oven to 350°. Score zucchini, scoop out insides into a bowl, and save for another use. Place zucchini in a shallow baking dish, drizzle with oil and season with salt and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and set aside. Meanwhile, in a medium bowl, combine tuna, celery, red onion, mayonnaise, dill, relish, Dijon, and lemon juice. Mix until combined and season with salt and pepper. Spoon tuna mixture into zucchini then top with sliced tomatoes. Sprinkle all over with cheddar. Bake until cheese is melty and golden in spots, about 10 minutes. Garnish with more dill before serving.
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