Healthy Tuna Melt

These healthy tuna melts use creamy avocado as the base of the tuna mixture (no mayo) with savory sun-dried tomatoes, sharp melty cheddar and whipped cream cheese.

Prep Time 10

Cook Time 10

Servings servings

Calories 541kcal

Author Kelli Shallal MPH RD

Ingredients

2 cans tuna drained
1 avocado
¼ cup mustard
¼ cup dill relish
2 tablespoon sundried tomato
3 stalks celery chopped
¼ red onion diced
8 slices whole grain bread
4 tbsp whipped cream cheese
4 ounces sharp cheddar
2 tbsp butter

Instructions

Mash avocado and stir with tuna, mayo, dill relish, celery, red onion, and sun-dried tomatoes.
Spread softened butter over one side of all the pieces of bread. You'll need about two tablespoons to over the eight pieces of bread. On the other side of four of the slices of bread, add one tablespoon whipped cream cheese. On the plain side of the remaining four pieces of bread, add cheese and ¼ of tuna mixture. Place the whipped cream cheese covered slices face down on top of the tuna.
Heat a non-stick skillet to medium and spray with cooking oil. Working in batches (or as many sandwiches will fit on your skillet), add a sandwich to the skillet with the side that has the sharp cheddar face down. You want to give the cheddar as long as possible to melt. After about five minutes, or when the bread that's face down is golden brown, carefully flip the sandwich. Your tuna melt sandwich is done when both sides of the bread are golden brown, crispy, and cheese is melted on the inside.

Notes

Remember low and slow is the name of the game when it comes to making tuna melts.

Troubleshooting:

What if your bread is golden brown (on the verge of burning or burning) and the cheese isn't melted yet?

Take it off the skillet and let it sit for 5 minutes, the cheese will most likely melt.
Take it off the skillet and microwave it for 3o seconds.

What if you burned your bread?

Salvage the middle and start again.
Use the age-old knife technique to scrape the burned part of the bread.

Nutrition