Ingredients
For the Tuna Salad:
- 1 (10-ounce or two 5-ounce) can(s) skip jack or albacore tuna in water
- 1 medium celery rib, finely diced (¼ cup)
- 2–3 green onions, ends trimmed and sliced thinly (¼ cup)
- ¼ cup mayonnaise
- 2 tablespoons chopped peperoncini
- 1 tablespoon peperoncini juice (from the jar)
- ¼ teaspoon black pepper
- Optional: fresh dill or finely minced parsley to taste
For the Tuna Melt:
- 4 slices bread of choice
- 1 handful (½ ounce) fresh spinach leaves
- 1 medium tomato, sliced into 8 rounds
- 4 slices cheddar, Swiss, havarti, or gruyere cheese
Instructions
- Preheat the oven broiler to High (or preheat a toaster oven on the Broil setting) and place the top rack about 6 inches below the heating element.
- In a medium bowl, combine the drained tuna, celery, green onion, mayonnaise, pepperoncini, pepperoncini juice, pepper, and (if using) the fresh dill or parsley. Add additional mayo to achieve the desired level of creaminess.
- Toast the bread slices using a toaster or by placing them under the broiler for 30-60 seconds per side or until toasted.
- Place the toasted bread slices on a baking sheet. Top each slice of bread with ¼ of the spinach, ¼ of the tuna mixture, 2 slices of tomato, and a slice of cheese.
- Slide the baking sheet under the broiler and broil for 2-3 minutes or until the cheese has melted. (See Tip below).
- Serve immediately, open faced or add an additional piece of toasted bread on top to serve as a sandwich.
- Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the tuna melt in preheated 350℉ oven or 300℉ air fryer for 3-4 minutes or until warmed through.
Notes
The tuna salad portion can be prepared and stored in an airtight container in the fridge for up to 4 days before assembling the tuna melts.
Substitutions:
– May use plain Greek yogurt instead of mayonnaise for an egg-free version
– Try chopped banana peppers, pickled red onions, or dill pickles (and the juice from the jar) in place of the peperoncini
– May use English muffins or bagels in place of the bread (use gluten free, if needed)
– May substitute 3 ounces shredded cheese for the sliced cheese
Tip: It may be helpful to leave the oven door just slightly cracked open when the tuna melts are under the broiler. This prevents the broiler from cycling on and off, and it also makes it easier to see when the cheese has melted.
Nutrition Information
- Serving Size: 1 open-face tuna melt with cheese and veggies
- Calories: 347
- Fat: 18 g
- (Sat Fat: 5 g)
- Sodium: 588 mg
- Carbohydrate: 17 g
- (Fiber: 4 g
- Sugar: 3 g)
- Protein: 25 g
- Cholesterol: 56 mg