A few years ago, my hubby picked up a can on sustainable tuna and decided he was going to try his hand at making healthy tuna melts. He didn’t disappoint. These tuna melts were so delicious! Since then, they’ve become a regular in home, with all of us, including the picky 5-year-old, gobbling them up.
Healthy Tuna Melts
Up until I became pregnant with big K, I was a pretty strict vegetarian. I started craving fish when I was about four months pregnant with him though, and I decided to start slowly incorporating it into my diet. Since it’s an easy and healthy source of protein and healthy fats, we eat it more regularly now. Healthy tuna melts are a big favourite over here, especially on nights we need a quick and easy meal idea. We pair the tuna melts with a green salad or yummy green smoothie and it makes the perfect meal that we all enjoy.
The other day while perusing the cheese section, I spotted a new Ivanhoe Cheese I hadn’t tried before. Salsa cheese. My first thought went to how great it would be paired with tuna melts. Guess what? I was right. The salsa cheese goes perfectly with tuna melts. We love Ivanhoe Cheese and they make lots of delicious cheeses, like monterey jack, horseradish cheddar (my hub’s fave) and a smoked gouda, which I cannot wait to try as I have the perfect recipe for that! We’re all kind of cheese monsters over here, so I’m thinking we need to take a visit to their plant. I have a feeling big K would love that!
To make these tuna melts healthy, we add lots of veggies and use only a small amount of mayonnaise. They take no time at all to make and if they please my boy, they will please anyone! We often take a bit of the mixture out for the kids before we add some spice to ours as they’re not too down with spicy things yet. You can do the same or just make one big batch for everyone. What I liked about using the salsa cheddar with these is that it gave it that little bit of extra bite we like. Feel free to customize them how you see fit.
- 2 cans Tuna
- 4 pieces Fresh Bread or 4 buns
- Cheese of your choice (salsa cheddar works well here), cut into 20 slices or enough to cover each piece of bread/bun
- 1/4 cup Red Onion, diced
- 1/4 cup Red Pepper, diced
- 1/4 cup Celery, finely chopped
- 1 Carrot, grated
- 2-3 Green Onions, finely chopped
- 1/8 cup Mayonnaise
- 1 tbsp Dijon Mustard
- Salt & Pepper to Taste
- Preheat oven to 350 degrees.
- Add all ingredients into a bowl and mix well.
- Divide mixture into four (or however you see fit) and spread evenly across the four pieces of bread or the bottom pieces of buns if you're using buns.
- Place cheese slices on top of each piece, covering mixture completely. We used 5 slices of cheese for each piece. You may need a bit less or bit more depending on how big your bread or buns are.
- If you're using buns, cover with the top bun piece and place all buns onto a baking sheet. Otherwise, place bread pieces onto the baking sheet.
- Bake for approximately 5 minutes, just until the cheese is melted. You don't want them to get crispy.
- Remove, serve and enjoy.
- You can divide the mixture in half to make less.