Ingredients:

  • 1 cup Shredded Mozzarella cheese (low-moisture)
  • 2 large Eggs
  • 2 tbsp Almond Flour (fine-milled)
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Dried Dill
  • 0.125 tsp Sea Salt
  • 5 oz canned Albacore Tuna, drained and flaked
  • 1.5 tbsp Avocado Oil Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tbsp Celery, finely minced
  • 1 tsp Red Onion, minced
  • 0.5 cup Sharp Cheddar Cheese, shredded
  • 0.125 tsp Fresh Cracked Black Pepper

Instructions:

  1. Preheat your waffle maker until the indicator light signals it is ready. Note: A hot iron is the only way to prevent sticking.
  2. Whisk the 2 eggs in a medium bowl until no streaks of yolk remain.
  3. Stir in 1 cup mozzarella, 2 tbsp almond flour, garlic powder, dill, and salt until a thick paste forms.
  4. Grease the iron lightly with avocado oil spray and pour half the batter until the bottom grid is covered.
  5. Close the lid and cook for 4 minutes until the steam stops escaping.
  6. While the chaffle cooks, mix the 5 oz tuna, mayo, Dijon, celery, onion, and pepper in a small bowl.
  7. Remove the chaffle carefully and repeat with the remaining batter.
  8. Place the chaffles on a wire rack for 2 minutes until they feel firm to the touch.
  9. Spread the tuna mixture onto one chaffle and top with 0.5 cup sharp cheddar.
  10. Place under a broiler or back into the waffle iron for 1 minute until the cheddar is bubbling and molten.