Keto Friendly Low Carb Tuna Patty Melt
Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 04:38 AM

Advanced Low-Carber

Cans of tuna mixed with mayo can get boring pretty quick so here’s something new to try with your canned tuna! Simple, quick, filling, and magnificent! =)


1 Can ( 5 oz) Chunk Light Tuna in Water
2 Egg Whites
1 Tbsp Bacon Pieces
1 Tbsp Light Mayo
1 Slice American Cheese
Handful of Spinach


1. Turn on boiler while prepping so that it’s warm when you’re ready to use it

2. Grab about a handful of spinach and chop it up in a bowl

3. Drain and add the can of tuna, egg whites, mayo and bacon pieces to the bowl of spinach and mix thoroughly

4. Form mixture into two balls and create 2 patties

5. Place patties on aluminum foil and top each with half of the slice of cheese

6. Broil patties for about 3-5 minutes until the cheese has browned

7. Top with a little pepper and enjoy! =)

**For macro nutrient breakdown and other personally made daily low carb recipes visit**
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 11:29 AM

Expert Low-Carber

Why not use whole eggs? Why the light mayo?
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 11:40 AM


It's common to use only the egg whites as a binder in things like this and it's nothing to do with cutting the fat/calories. Coating things in egg white before "breading" also works better than using whole eggs.

On the other hand, I can't think of any good reason for using light mayo.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 01:19 PM

Expert Low-Carber

All of these recipes could benefit from some real fat, and less frankenfoods. There are some good ideas, but I wouldn't make any of them "as is".

I'm also wondering why SinOrSlim doesn't participate in any discussion, just posts recipes and runs. I suspect that she will be trying to sell us a cookbook any day now.

Just FYI, I went to her website, and posted a comment about her use of eggwhites in another, non-binding, recipe. She responded that it was to cut down on calories. So I don't think nutrition is her forte.
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 09:17 PM

Advanced Low-Carber

When I make tuna patties I use full-fat mayo (Duke's doesn't have any sugar) and I fry them in butter in a skillet. (I make them small so they don't break apart.) I'd rather mine with some green onions, rather than spinach, and I'd use real cheese. American Cheese slices are frankenfood.

I went to a friend's house for dinner and I know she was really trying to put out some things that I could eat. She had wrapped some lunch meat in American Cheese. I choked down a polite amount, because I know she meant well. But I can't understand anyone eating that or Velveeta. It's like eating plastic.

I'd worry about broiling directly on aluminum foil. Wouldn't it release some chemicals into your food? (Admitedly, I'm super-paranoid about aluminum because my grandma had Alzheimer's.) So I may just be paranoid about this one.

Donna -- hypothyroid homeschooling mom. Vegetarian 12 years, now a meat-eating low carber!
06/21/10 at 192.2 lbs.
08/01/11 at 160 lbs. and AT GOAL! Woot! Woot!
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-15-2011 09:58 PM

Expert Low-Carber

I never thought about that with the aluminum. I wonder! But I will say that my husand LOVES American "cheese". I guess that's what he grew up with and he just loves the taste. I try to avoid it myself.
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-16-2011 03:50 AM

Advanced Low-Carber

Is American cheese real food? See this quote form

"American Cheese is not cheese, at least in the traditional 'Separate curds from whey and then pack the curds' cheese-making process that, y'know, actually makes real cheese. That's not to say that there isn't real cheese in American cheese. There is. But the cheese is also processed with emulsifiers, preservatives (sometimes something as simple as salt, other times with various chemical compounds) and often food coloring. These additives are what make defining American Cheese so difficult.

You see, each type of cheese out there is based off of a well defined enzyme that gives it a particular taste. That's one of the items that makes the difference between a Gruyere and an Edam (another items is the process in which enzymes and bacteria are introduced to the cheese, but that's a different post). Whether you take bite of an high quality Edam or one of mediocre quality, you should still be able to say "This is an Edam Cheese".

American Cheese is not really based off of taste as much as texture. American Cheese holds together very well and melts into a gooey blancmange. It's why we tend to use the cheese on burgers and other heated sandwiches: because it adds a gooey texture to the sandwich that we find palatable. The taste? Meh. We Americans don't care how the cheese tastes so much as long as it gives us a good mouth feel. That's why Kraft has a multi-million dollar cheese product line, instead of being a laughing stock of cheese-eaters everywhere.

Some American Cheese "makers" add so many items to their American Cheeses that they can no longer call it "Cheese". In its place we get items like Cheeze Whiz and Velveeta. These products are sold as "cheese food", "cheese spread", or "cheese product", depending primarily on the amount of cheese, moisture, and milk fat present in the final product.

So, rather than ask "What is American Cheese?", one would get a quicker answer from the missive "What isn't American Cheese?" to which one would reply "It isn't cheese". It is, however, a non-standardized cheese-variant popular more for its texture than taste.

Oh, and it's orange, only because we Americans think cheese should be orange. But that's another story for later."

Dan's Low Carb Journey
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-17-2011 02:12 PM

Expert Low-Carber

Dan, I had to laugh at that, but I have never considered American cheese to be cheese, and now I don't even consider it food. I agree with Donna, it tastes like plastic. I'm also not a fan of the mouthfeel--it's a bit Crisco-esque in the way it coats my mouth. I did not grow up eating it, though, we had real cheddar or colby cheese at our house and it was a treat to broil a couple of slices on top of a slice of my mom's homemade bread.

I had not thought of broiling on aluminum foil, but I also never do that, I just use my broiler pan which is steel and does not have a non-stick coating (we all know not to put non-stick under the broiler, right?).
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-17-2011 02:29 PM

Expert Low-Carber

I kept thinking about aluminum foil, and went searching around the internet and found this from who say this about themselves: The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world.

Quote:We do not recommend cooking or storing food in aluminum foil-even though there is no strong scientific evidence showing these practices to be harmful to your health. We have three reasons for making this recommendation. First, even though research studies don't show the food use of aluminum foil to be harmful, they clearly show migration of small amounts of aluminum from the foil into the food. For example, in one study conducted in Italy about 2-6 milligrams of aluminum was found to move over into food from aluminum foils, cookware, and utensils. Even if this amount has not been show to pose health harm, we don't like our food containing a potentially problematic metal that wasn't naturally supposed to be there.

Second, we believe that the jury is still out on aluminum with respect to chronic long-term health problems. (We're talking here about exposure to aluminum from all sources, including the environment, certain workplace settings, personal care products, etc.) Potential connections have been found between certain cancers and aluminum exposure, and also between aluminum exposure and Alzheimer's disease. Infertility connections have also been found. We don't see any reason to add potential exposure through the use of aluminum foil with food.

Finally, we don't like the consequences of aluminum foil manufacturing for our planet. Aluminum remains on the federal government's list of priority toxins for the United States, and its mining, manufacture, and post-use disposal pose significant problems for our environment. From our perspective, while aluminum foil is definitely lightweight, flexible, and convenient, these upsides don't come close to outweighing the downsides here.
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-20-2011 12:51 AM

Advanced Low-Carber

hey guys!!! so sorry for the late reply!! Personally...the reason I use egg whites instead of the whole egg is because I got so used to it due to nutrient density. One egg white has 17 calories while 1 whole egg has 70 calories. I find that I get to eat SO much more when I use the whites (especially when it comes to scrambled eggs and omelets (I like to see big portions on my plate). As for the light's simply what i had in my house at the time (if a recipe I make requires a lot of it, I opt for light also because of nutrient density)

Also delmoki...i have no intention of trying to sell you a cook book or anything else for that matter lol. The site is simply something I created because I got so many requests for it. Just a hobby really =)

For daily personally made low carb recipes check out
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-20-2011 10:38 AM


Why would light mayo be more nutritious than regular? Don't they add more sugar and other junk to make it taste good after they remove the fat from it? I would think that regular mayo would be better nutrition-wise than light.

I can't see throwing egg yolks away and just using the whites. Just about any time I make something that only calls for either just whites or just yolks, I try to make something else that uses what would have been wasted. For example, if I make four batches of almond crackers, which use egg whites, I use the yolks to make a batch of Crème Brûlée. No sense throwing away four perfectly good egg yolks and I get to have a tasty dessert out of the deal.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-21-2011 02:46 PM

Expert Low-Carber

Amen, Linda Sue. I never throw food away. I can always think of SOMETHING to make with it. Some left over tidbits become a much-welcomed treat for my two little rat terriers. But nothing usable gets thrown out. Hubby likes to say "Peggy, you must have been a tight wad in your former life". But he's quick to add "You've gone the other direction in this one". LOL

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RE: Keto Friendly Low Carb Tuna Patty Melt , 10-24-2011 01:57 PM

Advanced Low-Carber

instead of throwing food away you could also try buying "allwhites" or another form of carton egg whites. (3 tbsp of this stuff is usually the equivalent of 1 whole egg)

For daily personally made low carb recipes check out
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-24-2011 02:16 PM

Expert Low-Carber

But there's absolutely no reason to do this, when all of the nutrition is in the yolk. And in fact, egg whites are quite a bit harder for the body to digest. Unless you are making a dish where the yolks will ruin the "fluffiness" or texture, there is absolutely no reason on earth to not in fact eat the whole egg. If you are not eating your yolks, you are likely to be deficient in some very important nutrients that your body desperately needs.
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-29-2011 02:49 PM

Expert Low-Carber

Agreed. I don't even like egg whites, I just tolerate them so I can have the yolks.
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-30-2011 12:40 PM


I used to be the same way but I've found that if you put enough butter on them, the egg whites almost taste like buttered noodles and have a similar texture.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-30-2011 02:57 PM

Expert Low-Carber

You know, I recently rediscovered cooking my eggs in butter. I was trying to cook them in coconut oil every day and just wasn't loving it. Once I went back to (grass-fed) butter, I realized what an amazing taste that was! Eggs, butter and sea salt is a perfect combination for me!
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-30-2011 03:01 PM

Expert Low-Carber

Well, I guess if I drown them in butter they probably would taste better, thanks for the tip!
RE: Keto Friendly Low Carb Tuna Patty Melt , 10-31-2011 01:01 PM


I always use a tablespoon of butter for two or three eggs. Any less than that just doesn't cut it for me. I'm not much of an egg lover so they have to be very buttery for me to eat them. Bacon fat will do in a pinch but nothing beats butter.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Keto Friendly Low Carb Tuna Patty Melt , 11-02-2011 05:06 PM

Advanced Low-Carber

Thanks! Im definitely trying it tomorrow morning! And I know his is going to sound gross...but I tried putting cinnamon on my eggs one day and they were delicious! Like a quick french toast. I bet with butter and cinnamon they would be even better!