Fried Tuna Melt Pocket Sandwiches |

Fried Tuna Melt Pocket Sandwiches

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


  • 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 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1-2 Tbsp water
  • 4-5 strips cooked bacon
  • 3 Tbsp sauerkraut
  • 3 Tbsp dairy or non-dairy cheese (optional)
  • 3/4 C cooking fat of choice, I used duck fat


  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 1/4 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 1/3 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.


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