Healthy Open Face Tuna Melts
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.
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
Lower carb: Skip the bread and pile the tuna salad into a romaine lettuce wrap, or use keto bread.
Gluten-free: Swap in your favorite gluten-free bread or English muffin. I love Canyon Road Bakehouse.
Dairy-free: Use dairy-free cheese and swap the Greek yogurt in the tuna salad for dairy-free yogurt.
Spicy: Add a finely diced jalapeño to the tuna salad, or top with pepper jack.
Cheese: Sharp cheddar is my pick, but Swiss, provolone, Colby, or Monterey Jack all melt well.
Bread: Sourdough and English muffins are my go-tos. White, whole wheat, whole grain, or a bagel also works. Skip softer breads like brioche or challah, since they get soggy.
No tomato: Not a tomato fan? Leave it off. The melt still works.
Storage and make-ahead: Tuna melts are best warm from the oven. To meal prep, store the tuna salad in an airtight container for up to 5 days and assemble fresh when ready, or the bread turns soggy.
Nutrition
Calories: 336kcal | Carbohydrates: 37g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 869mg | Potassium: 343mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1563IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 4mg
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