I created the best tuna melt recipe that turns a classic deli favourite into a healthy low carb, keto friendly, high protein, kid approved lunch or dinner.
I don’t know about you, but I was raised eating classic tuna melts. My hubby still requests them on the regular. I have no qualms with the OG, but I figured we could make it a more frequent menu addition by throwing in some yummy cream cheese and avocado, smothering it with cheddar and mozzarella and stuffing it into an antioxidant-rich tomato. In the great words of Ina Garten, how can that be bad?
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Why This Recipe Works
My best tuna melt recipe checks off all the boxes. It’s creamy, gooey, savory and super healthy. I also love this recipe because it’s:
- Packed with protein (29grams per serving!)
- Loaded with fiber (9grams per serving)
- Totally KID APPROVED
- Gluten free
- Low carb & keto friendly
Canned Tuna– Ideally, try to get a can of light tuna instead of albacore, as albacore tends to have higher amounts of mercury.
Cream Cheese– This is my secret ingredient and is what turns a standard tuna melt recipe into an Abbey’s Kitchen recipe! Cream cheese just adds extra creaminess that just takes this tuna melt up a notch.
Avocado– Avocado not only mingles well with the cream cheese to make things even creamier, but it also adds even more healthy fats.
How To Make This Recipe
Step 1: Cut 8 thick slices out of 2 to 3 large tomatoes and place them on a parchment-lined baking sheet.
Step 2: In a bowl, combine the tuna, dill pickles, herbs, mayo, cream cheese, and avocado. Spoon out the tuna mixture onto each tomato slice. Top each tomato slice with cheddar and mozzarella cheese.
Step 3: Add pan to oven and broil for 5-7 minutes
In my opinion, tomatoes as the base of this best tuna melt recipe make it the best. But tuna melts, in general, go well with pretty much anything. So you can opt for the standard bread version or experiment with another vegetable like bell peppers.
Some species of tuna (mainly large ocean fish) contain higher levels of mercury, but it really comes down to choosing lower mercury fish. When shopping for tuna, choose light canned tuna which has the lowest amounts of mercury. Albacore is a moderate choice, so you’ll just want to limit how much of it you give children per week (150 g/ week for 5-11 year olds, and 125 g/ week for kids under 5). Most people are not getting anywhere closer to those amounts so I really wouldn’t worry if you’re choosing light tuna most often for this recipe.
Tuna will usually keep in the fridge for roughly 3-4 days but definitely give it the old sniff test to make sure.
Absolutely! I think most recipes that call for tuna can be easily substituted for salmon. I have never tried it it with this recipe, specifically, but using canned salmon may give it a more fishy flavour if you’re okay with that.
Definitely. But it also all depends on your little ones own food and taste preferences. My big boy E went through a “no tuna” phase and is now loving it again and is a big fan of these tuna melts especially.
Of course!! Go classic, by all means, and add a slice of tomato to a piece of bread, top it with the avocado tuna mixture, cover it with cheese and go to down broiling it off. I love getting MORE tuna filling with my tomato base, but there are definitely days I’m feeling I need the extra carbs too. If your kids are a little iffy on the idea, then for sure, put it on their favourite whole grain bread!
More Recipes You Might Like
Totally obsessed with this tuna melt recipe? Check out some of these delicious tuna packed recipes below:
- GLUTEN FREE TUNA NOODLE CASSEROLE
- NO COOK TUNA GREEK SALAD
- TUNA PESTO PASTA
- TUNA AVOCADO PANZANELLA SALAD
Now I want to hear from you. Are you a tuna melt fan? Let me know by leaving a comment below!
Best Tuna Melt Recipe with Tomato and Avocado (Easy Lunch Recipe)
- 2 cans tuna
- ¼ c minced dill pickles
- 1 tbsp parsley dill or Green onions
- ¼ cup mayo or yogurt
- 2 tbsp cream cheese
- 1 small avocado mashed
- ½ cup shredded cheddar
- ½ cup shredded mozzarella
- Salt and pepper to taste
- 8 thick slices of tomatoes from 2-3 tomatoes
- Cut 8 thick slices out of 2 to 3 large tomatoes and place on a parchment lined baking sheet.
- In a bowl, combine the tuna, dill pickles, herbs, mayo, cream cheese and avocado.
- Spoon out the tuna mixture onto each tomato slice.
- Top each tomato slice with cheddar and mozzarella cheese.
- Add pan to oven and broil for 5-7 minutes.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.