Recipe: Breadless Infinity Tuna Melt & Riesling Sweet Potato Fries
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.
The Infinity Blend is included in our Gourmand Kit, along with other gourmet ingredients. Get yours here, or subscribe to Culinarie Kit and get artisan ingredients quarterly!