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
Better-for-You Tuna Melt
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.