Tuna melts are one of the best comfort foods out there. Warm crunchy bread, melted gooey cheese and flavorful tuna combine to create a dish that adults and children alike love. But what if I told you that you could still enjoy a delicious tuna melt without consuming nearly as many calories as the sandwich would normally entail, whilst sneaking a few veggies in there, too?
This skinny tuna melt cuts down on the calories by only using one slice of whole wheat bread per sandwich, swapping out fat-laden mayonnaise for natural yogurt and only using one thin slice of cheese per serving. Since the flavors from the bread, cheese and tuna are the main focus of this dish, it’s easy to slip some tiny vegetables into the mix (in this case carrot and onion) without even the fussiest veggie hater really caring.
A handful of sweet corn and a few cherry tomatoes add some additional flavor and color whilst also increasing the vitamins and minerals in the dish, making it worthy of a lunchtime or dinnertime meal, if paired with a salad or bowl of soup.
This recipe makes two open-faced tuna melts which will serve two as part of a main meal. If you want to make this dish in advance, mix together the tuna, carrot, onion, sweet corn, yogurt and vinegar and store in the refrigerator inside an air-tight container for up to five days.
When you’re ready to eat, preheat the oven, load up each slice of bread with the cheese, tuna and veggies and pop the open-faced sandwiches in the oven until the cheese has melted. It doesn’t really save that much time with a recipe this quick, but it is a way to cut five or so minutes off the prepping time if you’re usually in a rush when it’s time to eat.
1 4.5oz can of tuna (in water or brine – not oil)
1/2 small carrot, grated
¼ small onion, finely chopped
¼ cup sweet corn
1 tablespoon natural yogurt
1 tablespoon red wine vinegar
2 slices whole wheat bread (you can substitute gluten-free bread)
2 thin slices of cheese
4 cherry tomatoes, halved
Preheat the oven to 400F and mix together the tuna, carrot, onion, sweet corn, yogurt and vinegar together in a small bowl until well combined.
Lay 1 slice of cheese on top of each slice of bread and spread the tuna mixture on top.
Press 4 cherry tomato halves into the top of each mound of tuna and place in the oven for around 5 minutes, or until the cheese just begins to melt.
Serve immediately whilst warm.