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    Fried Tuna Melt Pocket Sandwiches

    August 13, 2015 By Meagan Fikes 2 Comments

    Tuna Melt Pocket Sandwiches | Eat Something Delicious - Tuna, bacon, cheese, and sauerkraut are stuffed into dough and fried in flavor-rich duck fat until golden brown for a delicious spin on a classic tuna melt.

    Hey there!  You wanna see something cool?  Are you on a desktop?  Laptop?  Hoover your mouse over any of the menu items at the top of the page and read all the things that pop up.  Laugh at me all you want but I was really excited about that even though it's not something that anybody will ever notice.  I have been trying to figure that out for months now.  Yeah...even with Google at my fingertips, I'm not super tech savvy.  You should see how much damage I can do with a TV remote.  I'm not even allowed to sit within arms reach of a remote at my parents house because I mess things up so badly - but they have like 60 remotes.  We have 3.  Ready for this?  One works the Blu-ray player and TV but not the cable.  One works the TV and the cable but not the Blu-ray.  One works the cable and TV but not the Blu-ray.  Did I say that twice?  Are you confused yet? I can just feel Lenny laughing at me while reading this and correcting everything I just wrote.  At least I know how to work Netflix.  Gotta master those life skills, ya know?

    I feel like I just got super distracted.  Let's move on to more food related topics.


    Do you remember that pocket sandwich bread?  That was my inspiration for this recipe. I don't know why that bread made sandwiches a thousand times better, but it did.  The only way I could make my recipe better than the gluten-filled pocket sandwiches I used to eat was to cook the bread in duck fat.  So that's what I did.

    I feel like I have too many fried foods on my blog.  Frying is my favorite way to cook but I understand a lot of people probably don't like getting splattered with hot oil on a regular basis. This recipe is totally worth the oil splatters though.  The bread turns out super chewy and soft on the inside and has a crispy golden crust with a super rich flavor.  Try it.  Invest in a splatter guard and fry away.

    Print
    Fried Tuna Melt Pocket Sandwiches | eatsomethingdelicious.com

    Fried Tuna Melt Pocket Sandwiches

    • Prep Time: 20 mins
    • Cook Time: 4 mins
    • Total Time: 24 mins
    • Yield: 3 Sandwiches 1x
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    Ingredients

    • one 5 oz can of tuna (packed in water)
    • 2 Tbsp mayo*
    • 1 Tbsp relish or chopped pickles
    • 2 C tapioca starch, plus extra for dusting
    • 1 C almond flour
    • 3 eggs
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • 1-2 tablespoon water
    • 4-5 strips cooked bacon
    • 3 Tbsp sauerkraut
    • 3 Tbsp dairy or non-dairy cheese (optional)
    • ¾ C cooking fat of choice, I used duck fat

    Instructions

    1. Drain excess water from tuna and use a fork to mash with mayo and relish. Set aside.
    2. Stir together the tapioca starch, almond flour, baking powder, and salt. Dent the center of the mixture and add the eggs. Mix with a fork or biscuit cutter until the dough begins to stick together in small pieces. At this point, knead the dough with your hands, adding water as necessary. Only add a very small amount of water at a time. You need less than you think. The dough should form into a smooth ball.
    3. Dust a clean work surface and rolling pin with tapioca starch. Roll the dough out into a ¼ inch thick square. It should be about 12x12 inches.
    4. Using a plastic spatula, make two cuts across the square resulting in three even rectangles.
    5. Spoon ⅓ of the tuna mixture onto half of each rectangle without covering up the edges.
    6. Evenly divide the bacon, sauerkraut, and cheese to place on top of the tuna.
    7. Dust the plastic spatula with more tapioca starch. Gently lift the other side of the dough up and fold over the tuna side. Seal the edges of the dough by pressing down with your fingers. You can trim down the edges with the spatula if it looks like you have too much or uneven crust.
    8. Melt the fat in a medium skillet over medium heat.
    9. Once the fat is hot, place the sandwiches into the skillet and cook for 1-2 minutes per side. They should turn golden brown in color.
    10. Place the sandwiches on a paper towel lined plate to soak up extra fat and cool a little.
    11. Serve once the sandwiches are cool enough to handle.

    Notes

    *You can use my mayo recipe but now I personally prefer using Primal Kitchen Mayo.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Tracy

      August 13, 2015 at 10:10 pm

      Thanks for the awesome recipe. This reheats nice and crispy in the oven on 375* for about 15 minutes.

      Reply
      • Meagan

        August 14, 2015 at 12:07 pm

        Ooh, good to know. Thanks for sharing!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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