Better-for-You Tuna Melt

One of the most comforting meals I can think of is a toasty, warm tuna melt. It’s a diner classic for a reason. Sourdough is always a great choice, but I often like the chance to sneak a little more fiber into my meals, which is why I reach for Ezekiel bread instead. You still get that golden, crispy outside, just with a bit more nutritional bang for your buck.

Traditional tuna melts can be heavy and dripping with grease from lots of cheese and mayo, but I love any chance to satisfy a craving while making it feel a little better for me. This version is built around wild-caught tuna, plenty of crunchy vegetables, fresh herbs, and avocado mayo for healthy fats. The mix of plant foods adds flavor and fiber to the high-quality protein from the tuna, and I keep the cheese to just one slice. Once it’s melted, it still gives you that familiar, comforting cheesy bite, without weighing the whole sandwich down. I usually make a bigger batch of tuna salad so I can enjoy one warm sandwich and have easy lunches ready to go later in the week.

I hope you give this Better-for-You Tuna Melt a try the next time you’re craving something cozy.

Cheers,
Christina

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Better-for-You Tuna Melt

This veggie-packed tuna melt is crisp on the outside, melty in the middle, and full of fresh herbs and crunch. The tuna salad is intentionally made in a larger batch so you can enjoy one warm, comforting tuna melt now and have plenty left for easy lunches later in the week.

Prep Time15 minutes mins

Cook Time6 minutes mins

Course: Lunch

Keyword: tuna melt, tuna salad

Servings: 4 servings

Author: Christina Shoup

Ingredients

• 2 cans Wild Planet tuna drained
• 1 cup shredded and finely chopped carrots
• 1 cup chopped celery
• ¼ cup chopped scallions
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh dill
• 2 tbsp sweet and spicy jalapeños finely chopped
• ¼ cup avocado mayo
• Juice of 1 lemon
• 1 tsp lemon pepper seasoning
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

For One Tuna Melt:

• 2 slices Ezekiel bread
• Butter or mayonnaise for spreading on the outside of the bread
• ¾ –1 cup tuna salad
• 1 slice cheddar cheese

Instructions

Make the tuna salad:

• In a medium bowl, add the drained tuna and gently break it up with a fork. Add the carrots, celery, scallions, parsley, dill, and jalapeños.
• Add the avocado mayo, lemon juice, lemon pepper seasoning, kosher salt, and black pepper. Stir until fully combined. Taste and adjust seasoning as needed.

Assemble the sandwich:

• Lay out the bread slices. Spoon ¾ to 1 cup of tuna salad onto one slice of bread and top with the cheddar cheese. Close the sandwich with the second slice of bread.
• Lightly spread butter or mayonnaise on the outside of both slices of bread.
• Heat a skillet over medium heat. Place the sandwich in the pan and cook for 3–4 minutes per side, until the bread is golden and crisp and the cheese is melted.
• Remove from the pan, slice in half, and enjoy warm.

Notes

• This recipe makes about 3½–4 cups of tuna salad total. Using ¾–1 cup for one sandwich leaves plenty for leftovers.
  
• Extra tuna salad keeps well in an airtight container in the refrigerator for up to 3 days.
  
• If the bread is browning too quickly, lower the heat slightly to allow the cheese to melt fully without burning.
  
• Leftover tuna salad is great on toast, crackers, or over greens for an easy lunch.