I invented the Infinity Spice Blend because I love love LOVE tuna melts on a fresh everything bagel. Well, like many chefs, I’m not the most “in shape” person in the world, so I’m watching what I eat for the time being…and bagels are not on my list of approved eat-an-entire-bag-of-them-right-now-so-help-me-if-you-try-to-take-this-away-from-me foods. I still want my damn tuna melt.
So, without further ado, here is my recipe for a breadless tuna melt with some oh-so-delicious sweet potato fries. Bonus: this recipe is low carb and totally gluten free!
Infinity Tuna Melt Recipe
2 cans tuna in water
2 tbsp red onion, chopped
2 tbsp celery, chopped
1 tbsp mayo
1 tbsp dijon mustard
2 tbsp Infinity seasoning*
1 egg, beaten
1 oz smoked gouda, cubed**
1 oz parmesan, shredded**
1. Make your tuna salad by mixing tuna, onion, celery, mayo, mustard, and seasoning in a bowl. Taste and adjust seasonings as necessary, then add egg. Mix thoroughly.
2. Portion tuna salad into two mini cocottes, mini crocks, or other 1-cup, oven safe dish. Bake at 400°F for 25 minutes, or until tuna salad begins to form a slight crust.
3. Remove from oven and add gouda first, then parmesan on top. Return to oven for 7-10 minutes, or until cheese begins to brown around edges.
* If you don’t have the Infinity blend, use salt, pepper, and any combination of spices you like!
** Just about any cheese will work for a tuna melt, but parmesan crusts very nicely when baked.
Riesling Sweet Potato Fries
1 large sweet potato, julienned into 1/2″ sticks.
2 cups vegetable, canola or other high smoke point oil
1 tbsp Riesling flour from Fingerlakes Wine Flour***
Salt to taste
1. Bring oil to 350°F over medium heat. Carefully place raw sweet potato fries into the oil with dry, metal tongs. Make sure the fries are fully submerged; you will probably need to fry in a couple batches. Fry for 2-3 minutes and remove to a bowl lined with a paper towel. Repeat as necessary until all fries have been cooked.
2. Allow fries to cool for a few minutes. Using a sifter, sprinkle half the Riesling flour over the fries. Toss to coat. Repeat for the second half of flour.
3. Bring oil back up to temp, and fry again for another 2-3 minutes until the outsides just begin to crisp. Toss in salt and serve.
*** If you don’t have wine flour you can substitute regular all-purpose flour, but you’ll miss out on some flavor.