Avocado Tuna Melt Bites: the quick and easy appetizer recipe

These Avocado Tuna Melt Bites are a quick and easy appetizer to make. Even though you only need a few ingredients such as tuna, mayonnaise, almond flour and avocado, these bites are packed with seafood flavor. Because you use almond flour instead of wheat flour, the bites are not only gluten-free, they’re also keto-friendly! To make it, you simply combine all your ingredients, roll them into balls, dip in almond flour, and fry until golden brown perfection. Serve with a side salad for a light lunch, or on a platter as a delicious appetizer. No matter how you enjoy them, we’re sure this will be your new favorite keto-snack!

How to make Avocado Tuna Melt Bites

Add all the ingredients (except for the avocado and oil) into a large mixing bowl, and mix until all the ingredients are well combined. Dice the avocado and add the cubes to the mixture, stirring it through gently so as to not break up the avocado cubes. Roll them into balls, then cover with almond flour. Fry in a pot of oil over medium heat until golden brown and heated through.

Tips

– Add your favorite cheese to the tuna mixture. Feta cheese, parmesan, cheddar, and even crumbled blue cheese will all work well.

– For a healthier option, use yogurt instead of mayonnaise.

– Serve the Avocado Tuna Melt Bites with your favorite dipping sauce such as mayonnaise, ranch, sweet chili, or ketchup.

– You can also bake the Avocado Tuna Melt Bites. Simply place the balls on a baking sheet and spray with cooking oil spray. Bake at 400° for 20 minutes until golden.

– If you find that the balls are not holding their shape, they might be too moist. Add a bit of almond flour to thicken the mixture.

– The Avocado Tuna Melt Bites can be served as an appetizer or a snack with tzatziki or another dipping sauce. You can also enjoy this recipe for lunch or dinner, served with a side salad or roasted zucchini.

How to store Avocado Tuna Melt Bites

Store the Avocado Tuna Melt Bites in an airtight container in the fridge for up to 4 days. You can also freeze them. Simply place in an airtight container (or resealable plastic bag) and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave or oven.

Instructions

Add all of the ingredients apart from the avocado and coconut oil to a bowl and mix well.

Dice the avocado.

Gently fold in the diced avocado trying not to break it up too much.

With wet hands create balls of the mix, make them and size you like but I prefer small nibble-sized balls. Roll the balls in Almond flour. Chill for an hour. Heat enough coconut oil to 160-170°C or 340-350°F to form a 1 cm layer in your pan.

Fry the balls in oil, lapping oil over the top to brown.

Notes

Use an ice cream scoop to measure out equally sized balls to fry.