Gruyère Queso with Tuna and Wheat Berries

F&W's Kay Chun is the genius behind this easy cheese dip, inspired by a tuna melt.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1

    cup wheat berries (2 1/2 cups cooked)

  • 4

    tablespoons unsalted butter

  • 1/4

    cup all-purpose flour

  • 2

    cups whole milk

  • Kosher salt

  • Pepper

  • 2

    cups grated Gruyère cheese (5 ounces)

  • Two

    6-ounce cans tuna, drained and flaked

  • 1/2

    cup snipped chives, plus more for garnish

  • Crackers, for serving

Directions

In a medium saucepan, cook the wheat berries in boiling water until tender, about 1 hour. Drain. Preheat the oven to 375°. In a large cast-iron skillet, melt the butter. Whisk in the flour and cook over moderate heat until golden, about 2 minutes. Whisk in the milk and cook until thickened, about 3 minutes; season with salt and pepper. Stir in the wheat berries, cheese, tuna and the 1/2 cup of chives. Bake for 20 minutes, until golden and bubbly. Garnish with more chives and serve with crackers.

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