These healthy open-faced tuna melts is made lighter with a creamy tuna salad without mayo built on Greek yogurt, then topped with fresh tomato and melted sharp cheddar. A high-protein lunch with 27 grams of protein and under 350 calories per serving, baked until bubbly and ready in 15 minutes.
Healthy Open-Faced Tuna Melts At A Glance
- ✅ Recipe Name: Healthy Open-Faced Tuna Melt (No Mayo!)
- 🕒 Ready In: ~15 minutes
- 👪 Serves: 4
- 🍽 Calories: ~336 per serving
- 💪 Protein: ~27g per serving
- 🥣 Main Ingredients: Canned tuna, plain Greek yogurt, celery, red onion, Dijon, sourdough or English muffin, tomato, sharp cheddar
- 📖 Dietary Info: High-protein, easily gluten-free (GF bread), low-carb option (lettuce wrap or keto bread), dairy-free with a cheese and yogurt swap
- ⭐ Why You'll Love It: All the comfort of a classic tuna melt, made lighter with Greek yogurt instead of mayo and 27 grams of protein per serving.
SUMMARIZE & SAVE THIS CONTENT ON
These open-face tuna melts started as my fix for a sad, cold tuna sandwich. Warm, melty cheese over a creamy tuna salad made without mayo turns a basic lunch into something I actually look forward to. I swap mayo for Greek yogurt, so they stay light without losing the comfort.
I make these most weeks because they hit a hard balance: 27 grams of protein, under 350 calories, and ready in 15 minutes. The tuna salad does the heavy lifting, packed with celery, carrots, and red onion for crunch, then piled on toasted sourdough or an English muffin with tomato and sharp cheddar.
If you like a lighter take on classic comfort food, these are part of a whole lineup I keep in rotation. My no-mayo BLT chicken salad and healthy buffalo chicken Caesar wraps use the same Greek-yogurt-instead-of-mayo trick, and my cottage cheese chicken salad scratches the same craving.
Short on time? The air fryer tuna melts come together even faster.
Jump to:
- Healthy Open-Faced Tuna Melts At A Glance
- Why Are These Tuna Melts Healthy?
- Why You'll Love These Tuna Melts
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Open-Face Tuna Melts (Step-by-Step)
- Tips for the Best Tuna Melt
- What to Serve with Tuna Melts
- How to Store and Make Ahead
- Healthy Tuna Melt FAQs
- More Healthy No-Mayo Lunches to Try
- 📖 Recipe
- 💬 Comments
Why Are These Tuna Melts Healthy?
These open-face tuna melts are lighter than the classic diner version in a few real ways:
- No mayo: The tuna salad uses plain Greek yogurt instead of mayonnaise, which cuts the fat and adds a little protein.
- Open-faced: Using one slice of bread instead of two cuts the carbs and calories roughly in half.
- High in protein: Two cans of tuna plus Greek yogurt bring each serving to 27 grams of protein, which helps keep you full for hours.
- Veggie-loaded: Celery, carrots, and red onion add crunch, fiber, and nutrients without much else.
At 336 calories and 27 grams of protein per serving, they make a satisfying lunch that still feels like comfort food.
Why You'll Love These Tuna Melts
- Warm and melty: Toasted bread, creamy tuna, and bubbly cheese straight from the oven beat a cold tuna sandwich every time.
- Ready in 15 minutes: No cooking skills needed. Mix, top, and bake.
- Crunchy and creamy: Celery, carrots, and red onion add crunch to the creamy Greek yogurt tuna salad.
- Easy to customize: Works on sourdough, an English muffin, or gluten-free bread, with whatever cheese you like.
- Great for meal prep: Make the tuna salad ahead and assemble a fresh melt whenever you want one.
Ingredients You'll Need
- Canned tuna: The protein base. Use tuna packed in water and drain it well so the salad doesn't turn watery. It's a pantry staple I cook with often, like in my tuna pesto pasta.
- Plain Greek yogurt: Swapped in for mayo to keep things light and creamy. Any fat level works, from 0% to 5%.
- Celery, carrots, and red onion: The crunch. They add texture and freshness to the creamy salad.
- Parsley: A little fresh herb to brighten it up.
- Dijon mustard: Adds a tangy kick and depth.
- Lemon juice: A squeeze of fresh lemon lifts all the flavors.
- Bread: Sourdough or an English muffin both work well. Use gluten-free bread if you need to.
- Tomato: Fresh slices add juiciness under the melted cheese.
- Sharp cheddar: Melts beautifully and brings bold flavor. Swiss, provolone, or pepper jack also works.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make them gluten-free: Use your favorite gluten-free bread or English muffin.
- Make them dairy-free: Swap the cheese for a dairy-free version and use dairy-free yogurt in the tuna salad.
- Make them low-carb: Skip the bread and pile the tuna salad into a romaine lettuce wrap, or use keto bread.
- Swap the cheese: Sharp cheddar is my pick, but Swiss, provolone, pepper jack, or Colby all melt well. Choose based on the flavor you want.
- Swap the bread: Sourdough and English muffins are my go-tos, but white, whole-wheat, whole-grain, or a bagel all work. Skip softer breads like brioche or challah, since they get soggy.
- Make them spicy: Add a finely diced jalapeño to the tuna salad, or top with pepper jack.
- No tomato: Not a tomato fan? Leave it off. The melt still works.
- Add an air fryer twist: Short on time? Try my air fryer tuna melts instead.
How to Make Open-Face Tuna Melts (Step-by-Step)
- Step 1: Make the tuna salad. Combine the drained tuna, Greek yogurt, celery, carrots, red onion, parsley, Dijon, lemon juice, salt, and pepper in a bowl. Mix until creamy.
- Step 2: Prep the bread. Preheat the oven or toaster oven to 400°F, line a baking sheet with parchment paper, and arrange your bread slices or English muffin halves on top.
- Step 3: Add the tuna salad. Spread the tuna salad evenly over each slice.
- Step 4: Top with tomato and cheese. Add tomato slices, then layer the cheese on top.
- Step 5: Bake. Bake for 10 to 15 minutes, until the cheese is melted and the bread is toasted. Serve warm.
Tips for the Best Tuna Melt
- Drain the tuna well: Press out the liquid before mixing. Watery tuna makes for a soggy melt.
- Don't overload the bread: A thick, even layer of tuna salad keeps the bread crisp. Too much weighs it down.
- Toast sturdy bread: Sourdough and English muffins hold up best. Softer breads like brioche or challah turn soggy under the toppings.
- Watch the cheese: For extra color, broil for the last 1 to 2 minutes until the cheese is bubbly and golden. Keep an eye on it so it doesn't burn.
- Serve right away: These are best warm from the oven. The bread softens the longer they sit.
What to Serve with Tuna Melts
These open-face tuna melts are filling on their own, but they round out into a fuller lunch or light dinner with a simple side:
- A green salad: A crisp, lightly dressed salad balances the warm, cheesy melt. My grilled summer corn and avocado salad is a fresh, colorful pick and is also made without mayo.
- Carrot fries: My crispy air fryer carrot fries add a crunchy, lighter side that keeps the whole plate feeling healthy.
- Sweet potato fries: My air fryer sweet potato wedges are an easy, slightly sweet side that pairs well with the savory melt.
- Soup: Tomato soup is the classic pairing. My dairy-free tomato soup is a lighter take that works beautifully here.
How to Store and Make Ahead
Make the tuna salad ahead: The tuna salad keeps in an airtight container in the fridge for up to 5 days, so it's great for meal prep. Stir it before using.
Assemble when ready: Tuna melts are best fresh from the oven. If you store a whole assembled melt, the bread turns soggy. For the best texture, keep the tuna salad and bread separate, then build and bake a melt whenever you want one.
Reheating: These don't reheat well once assembled. Make them fresh for the best crisp bread and melty cheese.
Healthy Tuna Melt FAQs
They can be. This open-face version is made lighter by using Greek yogurt instead of mayo, one slice of bread instead of two, and a veggie-packed tuna salad. Each serving has 27 grams of protein and 336 calories.
Sturdy breads hold up best. Sourdough and English muffins are my go-tos, along with whole wheat or whole grain. Skip softer breads like brioche or challah, since they get soggy under the toppings.
Yes. This recipe uses plain Greek yogurt in place of mayo, which keeps the tuna salad creamy while cutting fat and adding protein. You can't tell the difference.
Yes. Use gluten-free bread for a gluten-free melt. For dairy-free, swap the cheese for a dairy-free version and use dairy-free yogurt in the tuna salad.
Up to 5 days in an airtight container. Stir it before using. This makes the salad great for meal prep.
More Healthy No-Mayo Lunches to Try
If you loved this open-faced tuna melt, here are a few more lighter, no-mayo lunches worth making next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Open Face Tuna Melts
Ingredients
The Tuna Salad (No Mayo)
- 2 cans (5-ounce) tuna stored in water, drained
- ⅓ cup plain Greek yogurt, 0%, 2% or 5%
- 2 stalks celery, diced
- 2 - 3 tablespoon red onion, minced
- 3 - 4 baby carrots, thinly sliced
- 1 - 2 tablespoon parsley, chopped
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1 - 2 tablespoon fresh lemon juice
The Tune Melts:
- 4 slices of sourdough, or 4 English muffins
- 4 slices of sharp cheddar cheese, or your favorite cheese
- 1 large vine or roma tomato
Instructions
- Preheat your oven: Preheat the oven or toaster oven to 400°F and line a baking sheet with parchment paper.
- Make the tuna salad: In a medium bowl, combine the drained tuna, Greek yogurt, celery, red onion, baby carrots, parsley, Dijon mustard, salt, black pepper, and lemon juice. Mix until creamy and well combined.
- Air fryer: Prefer the air fryer? Follow my air fryer tuna melt for times and temps.
- Arrange the bread: Place the English muffin halves or bread slices on the baking sheet.
- Add the tuna salad: Top each half with tuna salad, dividing it evenly among the slices.
- Top with tomato and cheese: Add tomato slices (1 slice per English muffin half, 2 per bread slice), then top with cheese.
- Bake: Bake for 10 to 15 minutes, until the cheese is melted and the bread is toasted.
- Serve warm: Tuna melts are best warm!
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
I love this quick and easy tuna melt! We make it all summer long, especially when we are in Cape Cod between the beach and home.