This is an easy and healthy gluten free tuna melt that I have been making for years. If you like curry, you will love it! (If not, just omit it from the recipe.) I always use wild salmon instead of tuna because it is lower in mercury and higher in omega-3’s. I made it gluten free by using a brown rice cake on bottom, but you can also do on an english muffin.
- (3) 5oz Chicken of the Sea Wild Salmon packets (or tuna)
- 1/4 avocado, mashed
- 2 tbsp low fat mayo
- 2 tbsp curry powder
- 1/2 lemon, juiced
- 1/2 cup green onion
- 1/2 cup chopped celery
- 2 hardboiled eggs, diced
- 6 Brown Rice Cakes (can also substitute with 3 english muffins)
- 3 slices cheddar cheese (or 3/4 cup shredded cheddar)
Preheat oven to low broil. Mix mashed avocado, low fat mayo, curry powder and lemon together. Add in salmon and remaining ingredients. Put mixture on top of rice cake and top with cheese. Place onto a cookie sheet and cook 2-3 minutes or until cheese is melted. This will serve 3-5 people. Serve with a green salad or your favorite green vegetable and enjoy.