This tuna melt takes inspiration from the classic Jewish deli versions, but with a lighter twist. Forget the mayo – the creamy, melty cheese takes care of that! We've piled on the flavor with a delicious tuna salad, perfect for serving on a bed of crisp lettuce for a low-calorie option, or nestled on top of a toasted English muffin for a heartier bite. It's a delicious way to enjoy the spirit of a classic deli tuna melt without the guilt!
Ingredients
Servings 4
- 2 5- oz. cans water-packed solid white tuna drained
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped Italian parsley
- 1 stalk celery finely diced
- 2 tablespoons finely chopped shallot or red onion
- 1 clove fresh garlic pressed or finely minced
- 1 pickle finely chopped
- 1 teaspoon lemon zest optional
- Pinch red pepper flakes
- Pinch salt
- ⅛ teaspoon fresh ground black pepper
- 1 cup shredded white cheddar or 4 slices
- 4 whole wheat english muffins
Nutritional Facts
Nutrition Facts
Jewish Deli Tuna Melt
Amount per Serving
Calories
338
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
54
mg
18
%
Sodium
708
mg
31
%
Potassium
333
mg
10
%
Carbohydrates
26
g
9
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
26
g
52
%
Vitamin A
366
IU
7
%
Vitamin C
2
mg
2
%
Calcium
382
mg
38
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 425°F.
- Mix tuna, mustard, parsley, celery, shallot, garlic, pickle, lemon zest, red pepper flakes, salt and pepper.
- Divide evenly between 4 ramekins. Cover with 1 slice cheese or ¼ cup shredded cheese and place in oven for 4 minutes serve on toasted English muffin or a large leaf of lettuce or put between two english muffin halves and bake on a sheet pan.
I didn’t think I could put cheese on my tuna sandwich. Please explain! (I love cheese on tuna!)
White tuna (albacore) has an unhealthy amount of mercury in it compared to chuck light tuna.