Tuna Melt
This healthy, high-protein tuna melt recipe is served open-face and loaded with veggies and melty cheese. Made with canned tuna, it’s quick, easy, and perfect for lunch or a light dinner.
Prep: 5minutes mins
Cook: 5minutes mins
Yield: 2servings
Equipment
- mini food processor
- griddle or large skillet
Cook Mode
Ingredients
- ▢4.5 ounce can tuna in water, drained
- ▢1/4 cup carrots, minced
- ▢1/4 cup minced celery
- ▢1 tablespoon red onion, minced
- ▢1 tablespoon light mayonnaise, Hellman’s Light
- ▢1 teaspoon red wine vinegar
- ▢salt and pepper
- ▢2 slices whole wheat bread
- ▢2 slices 2% reduced fat cheddar, or American cheese
- ▢2 slices tomato
- ▢olive oil spray,
Instructions
- Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
- Heat a large skillet or griddle over low heat.
- Spray skillet with oil, and place two slices of bread on top.
- Top bread with cheese, then tuna salad and tomato. Cover and cook on low heat until cheese melts and bread gets toasty. Serve immediately.
Notes
Storage: If you are only making one sandwich, refrigerate the remaining tuna salad for up to 4 days in an airtight container.
Meal Prep Idea: Double the tuna salad and store it in the refrigerator for quick lunches all week!
Nutrition
Serving: 1 open face sandwich, Calories: 231 kcal, Carbohydrates: 14.5 g, Protein: 28.5 g, Fat: 6.5 g, Saturated Fat: 1 g, Fiber: 3.5 g
Variations:
- Best Bread For Tuna Melt? That would be the bread you like most to eat. Swap the whole grain bread for rye or sourdough. Homemade bagels, English muffins, or even tortillas would work!
- Switch Up The Cheese: Instead of Sharp cheddar, Swiss, provolone, or mozzarella are all great choices depending on your flavor preference.
- Hate Tuna? Use shredded chicken instead.
- Skip the bread? Try these low-carb tomato tuna melts.