High Protein Tuna Melt
Looking for a healthier twist on the classic tuna melt? This version swaps mayonnaise for Greek yogurt, giving you a creamy filling without losing any of the taste you love. Finished with melted cheese and toasted until golden, it’s a lighter take that’s just as satisfying. Make the tuna mix ahead and keep it in the fridge for a quick, easy lunch all week!
Serves
3
Prep time
15 minutes
Cooking time
10 minutes
Helpful Tips
Storage
Keep the tuna mix in an airtight container in the fridge for up to 3 days. Assemble and toast the sandwiches fresh when ready to eat.
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Substitutions
Use whole grain, sourdough, or even a low-carb bread to suit your preferences.
Serving Suggestions
Helpful Tips
Storage
Keep the tuna mix in an airtight container in the fridge for up to 3 days. Assemble and toast the sandwiches fresh when ready to eat.
Substitutions
Use whole grain, sourdough, or even a low-carb bread to suit your preferences.
Serving Suggestions
Ingredients
Tuna mix:
- 2 x 185 g cans of tuna in spring water, drained
- 2 heaped tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 celery stick, finely chopped
- 1/2 red onion, finely chopped
- 1 spring onion stem, finely chopped
- 2 tbsp dill, finely chopped
- 2 tbsp chives, finely chopped
- 2 tsp white vinegar
- Salt and pepper to taste
- 1 jalapeño, deseeded and finely chopped (optional)
Sandwich:
- 6 slices of your favourite cheese (Swiss, cheddar, or mozzarella)
- 6 slices whole grain bread
- 1 tablespoon of butter for toasting
Directions
- In a bowl, combine the Tuna Mix ingredients and stir until well combined.
- To assemble one sandwich, heat a pan over medium heat. Butter both pieces of the bread, then place them butter side down in the pan.
- Top one slice of bread with two slices of cheese. Cook for 3-4 minutes, allowing the bread to toast and the cheese to melt slightly.
- Spread the tuna mixture evenly over the second slice of bread (without cheese). Place the cheese-covered slice on top of the tuna-covered slice to form a sandwich.
- Flip the sandwich and cook for another 2 minutes, or until the bread is golden brown and the cheese is fully melted.
- Remove the tuna melt from the pan, cut it in half, and serve hot. Enjoy!
Ingredients
Tuna mix:
- 2 x 185 g cans of tuna in spring water, drained
- 2 heaped tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 celery stick, finely chopped
- 1/2 red onion, finely chopped
- 1 spring onion stem, finely chopped
- 2 tbsp dill, finely chopped
- 2 tbsp chives, finely chopped
- 2 tsp white vinegar
- Salt and pepper to taste
- 1 jalapeño, deseeded and finely chopped (optional)
Sandwich:
- 6 slices of your favourite cheese (Swiss, cheddar, or mozzarella)
- 6 slices whole grain bread
- 1 tablespoon of butter for toasting
Directions
- In a bowl, combine the Tuna Mix ingredients and stir until well combined.
- To assemble one sandwich, heat a pan over medium heat. Butter both pieces of the bread, then place them butter side down in the pan.
- Top one slice of bread with two slices of cheese. Cook for 3-4 minutes, allowing the bread to toast and the cheese to melt slightly.
- Spread the tuna mixture evenly over the second slice of bread (without cheese). Place the cheese-covered slice on top of the tuna-covered slice to form a sandwich.
- Flip the sandwich and cook for another 2 minutes, or until the bread is golden brown and the cheese is fully melted.
- Remove the tuna melt from the pan, cut it in half, and serve hot. Enjoy!
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Lunch
30 minutes or less
High-protein meals