Easy Low Carb Tuna Melt cups are what your low maintenance cooking, low carb dreams are made of. Melty cheese, and super cute, welcome to the meal plan tuna melt cups!
There are not many veggies I won't try and stuff protein into... or spiralize and put onto (side note: you can turn 20 types of produce into veggie noodles).
Protein packed, melty cheese, and low carb.
Why hello you little cup of delicious, you.
While typical tuna melts are delightful with their oh so carby goodness, I get asked all the time by my readers to transform their favorite carb heavy foods into low carb, meal prep versions.
I love a good challenge.
There is always a great debate for the tuna to mayo ratio and I won't argue with you, but if you think the mayo should be heavy. You are wrong. But, you do you.
You can modify the mayo to your heart's content - keto peeps, I am looking at you (lovingly!).
How long do these low carb tuna melt cups (of my dreams!) last?
You have 2 options here.
Option 1: prep your cups and don't bake - keep them in the fridge up to 4 days.
Option 2: prep, bake, and then just reheat. Once cooked these lasted only 2 days before getting kind of meh.
My preference is to prep them, but bake them at time of eating.
Can I freeze these?
I haven't tested it, but I probably wouldn't.
What kinds of cheese should I use?
ALL.OF.THEM. oh, maybe that is just me. I am mildly cheese obsessed.
But, any cheese of choice really. I like to buy the square sliced cheese for these.
Avoid pre shredded. They have added cellulose to prevent clumping and won't get as ooey gooey melty!
What should I put in my meal prep containers with this?
All the veggies! or anything you want really. It just depends on your way of eating. I love to have mine with cucumbers, carrots, and strawberries- but get creative and use what you have on hand!
Do you have any other low carb recipes on your blog?
I am not in the niche of low carb, but I have a few popular low carb options for you.
Easy Low Carb Tuna Melt Cups
- 2 small green peppers
- 170g can flaked white tuna in water, drained
- 1 tbsp mayo add more to preference
- 1 stalk celery, diced fine
- ¼ cup diced red onion
- 2 18g Gouda cheese slices swap for cheese of choice
- salt & pepper, to taste
- Preheat oven to 375°
- Slice the green peppers lengthwise, and remove the seeds. Set aside.
- In a medium bowl, combine the tuna, mayo, celery, onion, salt, and pepper.
- Divide the tuna mixture into each of the 4 pepper cups.
- Lay the cheese slice on top
- Place the stuffed peppers on a cookie sheet.
- Bake for 15-20 minutes. If you want a crispier cheese, turn the broiler on at the end to melt the cheese to desired texture.
- Place the tuna cup in the microwave and reheat in 10 second intervals until warm throughout.