Ingredients
Tuna Melt Dippers:
- 2 12oz cans of chunk light tuna in water, drained
- 1/2 onion (about 70g), finely diced
- 2 cups (about 150g) shredded cheese
- 1/2 cup (about 60g) Greek yogurt
- 2 eggs
- 1 tbsp dried parsley (or 3 tbsp fresh parsley)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt (or Old Bay Seasoning)
- 1/2 tsp pepper
Dipping Sauce:
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp dried garlic powder (or 1 clove garlic, minced)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F. Mix all tuna melt dipper ingredients in a big bowl until uniformly mixed.
- Shape into sticks, about 3” tall and 0.75-1” wide
- Bake 10 minutes, flip, then bake 8-10 minutes more. The tuna dippers should not fall apart when you (gently) flip them. If they start to crumble, allow them to cool for a minute or two before you continue.
- While baking, mix the ingredients for the dipping sauce.
- Eat immediately, refrigerate dippers & sauce for 3-4 days, or freeze dippers for up to 3 months.