Healthy Tuna Melt Chaffles
A quick, low-carb twist on the classic tuna melt, these chaffles are crispy on the outside and melty on the inside, perfect for busy weeknights or a protein-rich snack.
Ingredients
Chaffle Base
- 2 large eggs Crack into a medium bowl and whisk until blended.
- 1/2 cup shredded cheese (cheddar or mozzarella) Cheddar gives tang; mozzarella gives stretch.
Filling
- 1 can tuna, drained (5 oz) Chunk or flaked both work.
- 1 tablespoon mayonnaise Can swap for Greek yogurt for tang and fewer calories.
- 1 teaspoon mustard Dijon or yellow depending on preference.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your waffle maker so it’s hot and ready — lightly oil or spray if your waffle iron isn’t non-stick.
- Crack the eggs into a medium bowl and whisk until blended.
- Stir in the shredded cheese, drained tuna, mayonnaise, mustard, and a pinch of salt and pepper. Mix until the tuna is evenly distributed.
Cooking
- Spoon the mixture into the preheated waffle maker, using enough for the size of your irons.
- Close the lid and cook for 3–5 minutes until golden brown and set.
- Carefully remove the chaffles with a silicone spatula and serve immediately while cheese is melty and edges are crisp.
Notes
Store cooled chaffles in an airtight container for up to 3–4 days. To reheat, bake in a preheated oven at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes. Microwaving will warm them faster but can soften the exterior.