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Tuna Melt
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.
Equipment
- 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