Skillet Tuna Melt
skillet tuna melt with lettuce and tomato on a white plate
Yield: 4 servings

Ingredients:

  • 1 Tablespoon vegetable oil
  • 2 stalks celery, scrubbed with clean vegetable brush under running water, finely chopped
  • 2 Tablespoons onion, scrubbed with clean vegetable brush under running water, finely chopped
  • 1 clove garlic, minced OR ½ teaspoon garlic powder
  • 2 (5 ounce) cans tuna in water, drained
  • 1/3 cup light mayonnaise
  • 1 Tablespoon yellow mustard (optional)
  • 1 teaspoon lemon juice (optional)
  • 2 Tablespoons chopped fresh parsley, gently rubbed under cold running water OR 2 teaspoons dried parsley
  • Salt, to taste
  • Pepper, to taste
  • 1/3 cup shredded Cheddar cheese
  • 4 slices whole grain bread, toasted

Directions:

  1. Wash hands with soap and water.
  2. Heat oil in a medium sized skillet over medium heat. Add celery, onion and garlic. Sauté for 2 minutes.
  3. Add tuna, mayonnaise, mustard, lemon juice and parsley. Season with salt and pepper. Stir and heat through, stirring occasionally.
  4. Top with shredded cheese. Continue heating until the cheese is melted.
  5. Serve on toasted whole grain bread.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 320
  • Total Fat 15g
  • Saturated Fat 3.5g
  • Sodium 530mg
  • Total Carbohydrates 24g
  • Fiber 0g
  • Total Sugars 5g, includes 0g Added Sugars
  • Protein 16g
  • Vitamin D 6%
  • Calcium 10%
  • Iron 15%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor