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Open-faced Tuna Melt

Makes 2 servings

Macros: 325cal, fat 12g, carbs 23g, fibre 3g, protein 31g


1 can Tuna (drained and flaked)

2 stalks Celery (thinly sliced)

1/2 cup Plain Greek Yogurt

1 1/2 tsps Apple Cider Vinegar

1 Tbsp Dijon Mustard

1 1/2 tsps Fresh Dill

1 tsp Garlic Powder

40 g Swiss Cheese (sliced or shredded)

2 slices Bread


Adjust oven rack to the top, closest to the broiler. Set oven to low broil.

In a bowl, combine tuna, celery, yogurt, apple cider vinegar, dijon, dill and garlic powder.

Scoop tuna mixture onto bread and spread evenly. Top with Swiss cheese.

Broil in oven for about 3 to 5 minutes, or until cheese is melted and slightly browned. Watch closely for burning and do not leave unattended.

Remove from oven and enjoy!

Loaded Tuna Melt: Add minced red onion, sliced tomato and avocado.

Vegan or Vegetarian: Use mashed chickpeas instead of tuna, avocado instead of

yogurt and omit the cheese.

Gluten Free: use gluten-free bread or serve on brown rice tortilla

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