Raise your hand if you love a good tuna melt! This is a comfort food of sorts that was also a super easy meal for my Mom to throw together on busy weeknights. We typically ate ours on English muffins or whole wheat toast, but I added a twist to lighten things up and incorporate more veggies!
I often keep tuna salad on hand to satisfy as a post-workout snack. It's an excellent source of protein and omega-three fats, and if made the right way can include a little fiber and nutrients from some veggies too! On this rainy winter day, I wanted something warm, yet I was craving the flavors of warmer weather. Since I just scored a beautiful heirloom tomato over the weekend, I opted for the perfect combo with this Tomato Tuna Salad Melt.
This recipe is obviously quite flexible. The idea is that we're sneaking some veggies and healthy fat in, in addition to added protein if you choose to use greek yogurt. This makes about 4 cups, so feel free to scale down if desired. Personally, I find that since I'm already chopping I'd rather just make a big batch that can be shared with the other tuna lovers in my house.
For the Tuna:
- Three 5-ounce cans Wild Caught Albacore Tuna (in water)
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 2 Tbsp. chopped fresh dill
- 1/4 cup diced red onion
- 1/4 cup Sour cream or Greek Yogurt
- 1/4 cup Olive or Avocado Oil based mayonnaise
- Lemon juice, salt and pepper to taste (I usually use the juice of 1 lemon)
For the Melt:
- 2-3 slices of a large tomato (add a sprinkle of salt if preferred)
-Sliced cheese of your choice (I used Havarti)
1. Combine ingredients for the Tuna Salad
2. Pre-heat broiler and line a sheet pan with foil or parchment paper.
3. Add tuna salad to sliced tomatoes in an even layer. Top with cheese (I used about 1 ounce split between 2 large tomato slices)
4. Broil until cheese is melted and slightly browned.