Ingredients:

  • 1.5 cups superfine almond flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 large egg
  • 2 tbsp melted unsalted butter
  • 1 tbsp apple cider vinegar
  • 10 oz canned tuna in water, drained
  • 3 tbsp avocado oil mayonnaise
  • 1 tbsp fresh lemon juice
  • 2 tbsp finely diced celery
  • 1 tbsp minced red onion
  • 0.5 tsp dried dill
  • 0.25 tsp black pepper
  • 1 pinch sea salt
  • 6 slices sharp cheddar cheese
  • 1 tbsp melted butter

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, and salt until no clumps remain.
  3. Stir in the egg, melted butter, and apple cider vinegar. Mix until a thick, cohesive dough forms.
  4. Divide the dough into 6 equal portions. Press them into oval shapes (roughly 1/2 inch thick) on the baking sheet and bake for 10–12 minutes until edges are mahogany-colored.
  5. Press the drained tuna firmly in a fine-mesh strainer to remove all excess water.
  6. In a small bowl, flake the tuna with a fork and fold in the mayonnaise, lemon juice, diced celery, red onion, dill, pepper, and salt.
  7. Let the tuna mixture sit for 5 minutes to allow the flavors to meld.
  8. Scoop a generous amount of the tuna mixture onto each warm toast slice, spreading it to the edges.
  9. Place one slice of cheese over the tuna and brush the edges of the toast with melted butter.
  10. Place under the broiler or back in the oven until the cheese is melted and bubbly.