Anyone else a big fan of tuna melts?
There’s just something about the salty & creamy flavours of the tuna salad, mixed with that gooey melted cheese... and then there’s that nice crunch from the toasted bread at the end - ugh! It’s just so damn tasty.
Although I love digging into a good tuna melt now and again, most traditional tuna melts are pretty calorie-dense, using thick ciabatta buns instead of thin & crispy whole grain toast, or using LOTS of mayo instead of a simple & tangy dijon mustard. (And traditionally, you can forget about greens!)
But since I’m not giving up on my love for tuna melts any time soon, I’m sharing my favourite way to turn that classic tuna melt into a simple & healthy alternative that you can prep and pack with you - wherever you go! Recipe available below.
[for the tuna melt] (Makes 1 serving)
2 slices whole grain toast
1/2 cup fresh spinach
1 serving of Tuna Salad (recipe below)
1 oz cheddar cheese
[for the tuna salad] (Makes 2 servings)
2 small cans tuna in water, drained
¼ cup carrots, finely-chopped
¼ cup celery, finely-chopped
1 tbsp dijon mustard
1 tsp lemon juice
Salt and pepper to taste
Preheat oven to its broil setting and let it warm up
In the meantime, prepare Tuna Salad by adding both cans of drained tuna into a medium mixing bowl
Use a fork to flake until all chunks are separated
Add in chopped carrots & celery and mix until combined
Toss in dijon mustard, lemon juice and seasonings as desired
Spoon ½ of tuna salad mixture onto a slice of whole grain toast
Top with cheddar cheese slice and place on a tray in the oven for about 4 minutes, or until cheese is nicely melted
Remove from oven, add fresh spinach and top with remaining slice of whole grain toast
For the Tuna Melt Sandwich
30 C | 9 F | 27 P
For the Tuna Salad (both portions - nutritional info below)
13 C | 1 F | 28 P
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