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.

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  • Servings: 8 to 10

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  • 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

How to make this recipe

  1. In a medium saucepan, cook the wheat berries in boiling water until tender, about 1 hour. Drain.

  2. 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.

Contributed By Photo © Christina Holmes Published November 2015

1046881 recipes/gruyere-queso-tuna-and-wheat-berries 2015-10-14T16:18:58+00:00 Kay Chun 8|10|test-kitchen|thanksgiving|dips-and-spreads|beans-grains-and-legumes november-2015 recipes,gruyere-queso-tuna-and-wheat-berries 1046881

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