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Healthy Tuna Melt

A delicious and nourishing twist on the classic tuna melt, featuring healthier ingredients like Greek yogurt and reduced-fat cheese, perfect for comfort food lovers.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tuna Salad
  • 15 oz can of tuna, packed in water or oil Recommend Wild Planet for sustainability
  • 1/4 cup celery, chopped Adds a delightful crunch
  • 1/4 cup nonfat Greek yogurt For creaminess without the calories
  • 3 tbsp reduced-fat mayonnaise Hellmann's or Dukes for the best flavor
  • 1/2 tbsp lemon juice Freshly squeezed is always preferable
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery seed For an extra punch of flavor
For the Sandwich Assembly
  • 4 slices whole wheat bread Look for fresh, high-quality brands—Dave’s Killer Bread is a favorite!
  • 1 medium tomato, sliced Vine-ripened tomatoes are recommended for sweetness
  • 1 cup reduced-fat shredded cheddar cheese Cabot and Sargento make fantastic options

Method
 

Preparation
  1. In a medium bowl, combine the drained canned tuna, chopped celery, Greek yogurt, mayonnaise, lemon juice, celery seed, salt, and pepper. Mix until well-combined.
  2. For best flavor, let the mixture sit in the fridge for about 30 minutes.
Toast the Bread
  1. While the tuna salad chills, toast your whole wheat bread slices in a toaster oven or under the broiler for 3-5 minutes until golden brown.
Assemble the Sandwich
  1. Layer the tomato slices on top of each slice of toasted bread and season with a pinch of salt and pepper.
  2. Spoon the prepared tuna salad generously over the tomato.
  3. Sprinkle the reduced-fat shredded cheddar cheese over the tuna salad.
Melt and Serve
  1. Place the assembled sandwiches under the broiler for 2-3 minutes until the cheese is melted and bubbly, watching closely to prevent burning.
  2. Remove from the oven, let cool for a minute, slice in half, and serve immediately.

Notes

Store leftover tuna salad in an airtight container in the fridge for up to 3 days. Assemble sandwiches fresh before serving for best texture.