Tuna Melt
Tuna Melt
Yield: 4 servings
  • 2 (5 ounce) cans tuna in water, drained
  • ¼ cup light mayonnaise
  • 1 stalk celery, scrub with clean vegetable brush under running water, thinly sliced
  • 2 Tablespoons onion, scrub with clean vegetable brush under running water, chopped
  • 2 Tablespoons dill pickle relish
  • 1 Tablespoon fresh parsley, gently rub under cold running water or 1 teaspoon dried parsley (optional)
  • ½ teaspoon red pepper flakes (optional)
  • Black pepper, to taste
  • Salt, to taste
  • 2 Tablespoons margarine
  • 8 slices whole wheat bread
  • 4 slices tomato (optional)
  • 4 slices low-fat Cheddar cheese


  1. Wash hands with soap and water.
  2. In a medium bowl, combine drained tuna, mayonnaise, celery, onion and relish. Add parsley, red pepper flakes, if desired, black pepper and salt. Mix with a fork.
  3. Spread margarine on one side of each bread slice.
  4. Place margarine side of bread on the skillet.
  5. Top plain side of bread with ½ cup of tuna salad. Top tuna salad with one slice of tomato, if desired and one slice of cheese. Top with a second slice of bread, margarine side facing up. Repeat with remaining sandwiches.
  6. Heat skillet over medium heat*. Cook sandwiches until brown. Flip and repeat on the other side.
  7. Store leftovers in a sealed container in the refrigerator for up to four days.

*If your skillet is too hot, the bread will burn before the sandwich is heated through and the cheese is melted. Lower the temperature, if needed.

Nutrition Information:

  • Serving Size (¼ of recipe):
  • Calories 330
  • Total Fat 14g
  • Saturated Fat 3g
  • Cholesterol 25mg
  • Sodium 900mg
  • Total Carbohydrates 28g
  • Fiber 5g
  • Total Sugars 4g, includes 2g Added Sugars
  • Protein 20g
  • Vitamin D 6%
  • Calcium 15%
  • Iron 15%
  • Potassium 6%
Nutrition Software Used: 
ESHA Food Processor