- 1 cup 240 ml mayonnaise or sour cream
- 4 4 celery stalkcelery stalks
- ½ cup 120 ml dill pickle, choppeddill pickles, chopped
- 2 cans 2 cans tuna in olive oil
- 1 teaspoon 1 teaspoon lemon juice
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and pepper, to taste
- 2⁄3 lb 300 g shredded cheese
- ¼ teaspoon ¼ teaspoon cayenne pepper or paprika powder
- 1⁄3 lb 150 g leafy greens
- olive oil
- 3 3 eggeggs
- 4¼ oz. 120 g cream cheese
- 1 pinch 1 pinch salt
- ½ tablespoon ½ tablespoon ground psyllium husk powder
- ½ teaspoon ½ teaspoon baking powder
Nutrition80% Fat18% Protein2% Carbs
- Preheat the oven to 350°F (175°C).
- Mix the salad ingredients well.
- Place the bread slices on a baking sheet lined with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top.
- Add some paprika powder or cayenne pepper.
- Bake in oven until the cheese has turned a nice color, about 15 minutes. Serve the sandwich with some leafy greens drizzled with olive oil.
- Preheat the oven to 300°F (150°C).
- Separate the egg yolks into one bowl and the egg whites into another.
- Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. If you want, add the psyllium seed husk and baking powder. (This makes the Oopsie more bread-like).
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Put 8 oopsies on a parchment-lined baking tray.
- Bake in the middle of the oven for about 25 minutes – until they turn golden.
Break from tradition and swap out tuna for canned salmon or chicken.