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Tuna Melt

4.82 from 33 votes

This healthy, high-protein tuna melt recipe is served open-face and loaded with veggies and melty cheese. Made with canned tuna, it’s quick, easy, and perfect for lunch or a light dinner.

Prep Time: 5

Cook Time: 5

Total Time: 10

Yield: 2 servings

Course: Lunch

Cuisine: American

Equipment

mini food processor
griddle or large skillet

Ingredients

4.5 ounce can tuna in water (drained)
1/4 cup carrots (minced)
1/4 cup minced celery
1 tablespoon red onion (minced)
1 tablespoon light mayonnaise (Hellman's Light)
1 teaspoon red wine vinegar
salt and pepper
2 slices whole wheat bread
2 slices 2% reduced fat cheddar ( or American cheese)
2 slices tomato
olive oil spray ()

Instructions

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet or griddle over low heat.
Spray skillet with oil, and place two slices of bread on top.
Top bread with cheese, then tuna salad and tomato. Cover and cook on low heat until cheese melts and bread gets toasty. Serve immediately.

Video

Notes

Storage: If you are only making one sandwich, refrigerate the remaining tuna salad for up to 4 days in an airtight container.

Meal Prep Idea: Double the tuna salad and store it in the refrigerator for quick lunches all week!

See below for variations!

Nutrition

Serving: 1open face sandwich, Calories: 231kcal, Carbohydrates: 14.5g, Protein: 28.5g, Fat: 6.5g, Saturated Fat: 1g, Fiber: 3.5g

- WW Points: 5

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