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Side shot of a tuna melt sandwich with tomatoes on a white cutting board

Tuna Melt

This easy Tuna Melt recipe teaches you how to turn regular old canned tuna and other basic ingredients into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado, gooey cheese and more, this 10-minute dish will become an instant family favorite.

Course Salad
Cuisine American
Keyword healthy tuna salad, how to make tuna salad, tuna melt, tuna sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 serving
Calories 367 kcal
Author Kelly

Ingredients

  • 1 5-6 ounce can of tuna , drained (we like WildPlanet, Safecatch or Vegan Tunah)
  • 2 tbsp minced red onion
  • 3 tbsp minced celery
  • 2 tbsp finely chopped kosher pickles
  • 1/4 tbsp minced fresh dill
  • ¼ tbs minced fresh parsley
  • 1 tsp dijon mustard
  • 2-3 tbsp vegan mayo or avocado oil mayo , can sub with full-fat regular or dairy-free Greek yogurt for a mayo-free version.
  • Juice of half a small lemon
  • Kosher or fine grain sea salt to taste
  • Freshly ground black pepper to taste
  • For the sandwich
  • 2-3 tbsp dairy-free or regular butter (Miyokos or fave brand of your choice)
  • 2 slices of rustic gluten-free Sourdough , Or bread of your choice. Gluten-free, grain-free, keto or paleo if needed. We like AWG Bakery’s Everyday Loaves or BaseCulture’s Grain-Free SourDoughbread which are all paleo, low carb and keto-friendly.
  • 4 slices dairy-free or regular cheese slices (Violife, Chao, Miyokos or fave brand of your choice)
  • Handful of baby spinach about ¼ cup
  • 2 slices Heirloom tomatoes or any tomatoes

Instructions

  1. Use a can opener to open the can of tuna and drain. Add drained tuna to the mixing bowl and flake with a fork. Add the remaining tuna salad ingredients side by side in the bowl: celery, onion, pickles, dill and parsley. Add mustard, mayonnaise, lemon juice and salt and black pepper. Mix until well combined.

  2. Spread some butter onto both slices of the bread. Layer the bottom layer of the sandwich with cheese (you can cut or tear to size to fit evenly over the bread used - use more or less as needed).
  3. Arrange the spinach on top (use more or less as needed).
  4. Scoop the tuna evenly on top.
  5. Layer the slices of tomato over the tuna. Season with salt and black pepper.
  6. Top with a final layer of the cheese slices. Close the sandwich with the top bread slice, pressing down gently.
  7. Add butter (about 1-2 tbsp depending on the size of your bread) to your skillet over low / low-medium heat. Once melted, add the sandwich and toast until golden brown. Use a spatula / tongs to carefully flip and toast the other side until golden brown and the cheese is melty.
  8. Cut the sandwich in half with a sharp knife and enjoy.

Recipe Notes

How to store:

Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don't let it sit out at room temperature for longer than 4 hours at any point.

Nutrition Facts
Tuna Melt
Amount Per Serving (1 g)
Calories 367 Calories from Fat 261
% Daily Value*
Fat 29g45%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.