Tuna Melt

I’ve been wanting to try a Tuna Melt for quite some time. Finally talked John into it.

Somehow forgot to buy the red onion I wanted for it the first time so subbed some dried minced onion and it was still good stuff!

When I finally got around to making it with the red onion, my kid wasn’t a fan of the raw onions. Bottom line, tweak as you want!

I’ve set this at serving 8 as I’m the only really big canned tuna fan in my household. If you want more tuna filling in your sandwich, you can use the same filling amount for 4-6 servings instead of the 8 recommended here.

Tuna Melt Recipe

Ingredients

• 8 slices sourdough bread
• 4 tablespoons butter, softened (1/2 tablespoon per sandwich)
• 3 (5 ounces wet weight | 4 ounces dry weight) cans albacore tuna, packed in water, drained
• 2 2/3 tablespoons mayonnaise
• 2 2/3 tablespoons plain nonfat Greek yogurt
• 2 tablespoons red onion, diced
• 2 teaspoons lemon juice
• pinch (about 1/16 teaspoon) dried oregano leaves
• pinch (about 1/16 teaspoon) kosher salt
• pinch (about 1/16 teaspoon) ground black pepper
• 8 slices sharp Cheddar cheese
• 16 slices avocado (from 2 avocados), mashed (divided)
• 8 slices tomato (from 2 vine-ripened tomatoes)

Directions

1. In a medium bowl, mix drained 3 cans albacore tuna, 2 Tbsp + 2 tsp mayonnaise, 2 Tbsp + 2 tsp plain nonfat Greek yogurt, 2 Tbsp diced red onion, 2 tsp lemon juice, pinch dried oregano leaves, pinch kosher salt, and pinch ground black pepper until well-combined.
2. Butter outside of each bread slice with 1/2 Tbsp butter each then lay down, lined up, unbuttered side up. I use a large cutting board for this step, but a counter lined with parchment paper – or even a paper plate if doing one-by-one – will work.
3. Divide tuna mixture equally on 4 slices of bread and pat down, spreading out evenly.
4. Top each portion of tuna mixture with 2 slices of Cheddar cheese, then 4 avocado slices mashed together, then 2 tomato slices, then second slice of bread with unbuttered side touching tomatoes.
5. Heat griddle over medium-low heat. You can use a skillet if you don’t have a griddle.
6. Add sandwiches and cook until bottom bread slice is toasted and cheese is warm, then flip and cook on the other side until bread is toasted and cheese has melted. This takes our griddle 3-4 mins per side typically.

Nutrition Facts
Serving size: 1/2 sandwich
Servings: 8
Amount per serving
Calories	694
% Daily Value*
Total Fat 37.1g	48%
Saturated Fat 12.1g	61%
Cholesterol 65mg	22%
Sodium 1417mg	62%
Total Carbohydrate 62.6g	23%
Dietary Fiber 5.9g	21%
Total Sugars 7g
Protein 29.4g
Vitamin D 4mcg	18%
Calcium 252mg	19%
Iron 4mg	23%
Potassium 589mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.