Tuna Melt

21 Reviews
From: EatingWell Magazine January/February 2013

In this updated tuna melt recipe, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar. This allows us to use considerably less cheese while ensuring that there's great cheese flavor in each gooey bite of this healthy tuna melt recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 5-ounce cans chunk light tuna (see Tip), drained
  • 1 medium shallot, minced (2 tablespoons)
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • 1/8 teaspoon salt
  • Dash of hot sauce
  • Freshly ground pepper, to taste
  • 2 tomatoes, sliced
  • 1/2 cup shredded sharp Cheddar cheese
  • 4 slices whole-wheat bread, toasted

Preparation

  • Active

  • Ready In

  1. Preheat broiler.
  2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
  • Tip: Look for sustainable seafood, such as U.S.-caught chunk light tuna, preferably certified by the Marine Stewardship Council.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 198 calories; 8 g fat(3 g sat); 3 g fiber; 17 g carbohydrates; 16 g protein; 31 mcg folate; 31 mg cholesterol; 3 g sugars; 0 g added sugars; 834 IU vitamin A; 12 mg vitamin C; 158 mg calcium; 2 mg iron; 458 mg sodium; 330 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (18% dv), Calcium (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 1/2 high-fat meat

Reviews 21

January 11, 2014
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By: EatingWell User
I halved the recipe because I used 1 can and switched out white onion with red onion. I used veganaise, the healthy alternative to mayo and it was delicious. I liked the lemon in it too.
July 16, 2013
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By: EatingWell User
Really Good 16 year old here, this sandwich was super quick and easy to make. I had to sub out cheddar for mozzarella because i had none on hand (though I don't think i used enough). The only problem I have is that it seems that theres just a bit too much parsley in the recipe. If I make this again, I'll probably half or omit the parsley. Pros: Easy, Quick, Delicious Cons: A little too much parsley
January 22, 2013
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By: EatingWell User
Easy This was a great quick meal. Had to eat it like a pizza and got messy at times, but it tasted great and it was really easy to make. Pros: Super easy, quick, tasty Cons: difficult to eat at times
January 15, 2013
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By: EatingWell User
Husband loved it! I did not have any tomatoes so I used jarred roasted red peppers that I patted dry. We added extra Frank's red hot. Perfect for a snowy winter day with homemade tomato soup!
June 09, 2011
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By: Jessica Icard
Simple and Tasty I can never find the whole wheat thick bread all these recipes call for, so I used Texas Toast from Trader Joe's. The Tabasco was an awesome way to spice things up, and I will use it going forward in my tuna salad! No shallots, and just a VERY tiny amount of lemon juice. I had cherry tomatoes, so I just cut them in half and used those. They were nice; you had a piece of tomato in every bite! Will definitely make this again! It's not just your regular ol' tuna sandwich. Pros: quick, easy to make, simple ingredients
March 22, 2011
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By: Jellybean1231
So fresh! This was fantastic! Very light and fresh! I used Pepperidge Farm Deli Flats. My husband said he would east this every day!
October 28, 2010
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By: EatingWell User
This was so good! It reminded me of a tuna melt we used to get at a bagel shop so that is how I served it...on top of an onion bagel. It was wonderful! The tuna salad recipe had the perfect amount of mayo to not overpower. Erica
September 21, 2010
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By: EatingWell User
greaaaaaaaaaaaaaat i love it so much i have just finished it
August 24, 2010
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By: EatingWell User
GREAT! DELICIOUS! MADE IT 2 DAYS IN A ROW!

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