Garden Tuna Melts
Elevate your lunch game with these irresistible Garden Tuna Melts, a fresh and hearty twist on a comfort food favorite. This recipe combines protein-packed tuna with crisp veggies like celery, red bell pepper, and red onion, all mixed with a zesty blend of Dijon mustard, lemon juice, and fresh parsley. Layered on buttered whole grain bread alongside juicy tomato slices, baby spinach, and gooey melted cheddar cheese, each bite offers a satisfying medley of flavors and textures. Perfectly grilled to golden, crispy perfection in just 25 minutes, these tuna melts are a quick and wholesome meal for two. Serve them with a green salad or a cozy bowl of soup for a delightful, balanced dining experience. Keywords: garden tuna melts, tuna sandwich recipe, quick lunch ideas, comfort food with veggies.
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Recipe Information
Ingredients
- 2 5-ounce cans canned tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely diced
- 0.25 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices whole grain bread slices
- 1 medium tomato, thinly sliced
- 1 cup baby spinach leaves
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter, softened
Instructions
In a medium-sized bowl, combine the canned tuna, mayonnaise, Dijon mustard, celery, red bell pepper, red onion, parsley, lemon juice, salt, and black pepper. Mix well until evenly combined.
Preheat a skillet or griddle over medium heat.
Butter one side of each slice of bread and place two slices, butter-side down, on a clean surface.
Spread an even layer of the tuna mixture over the unbuttered side of the bread slices.
Top the tuna mixture with a layer of tomato slices, a few spinach leaves, and a generous sprinkle of shredded cheddar cheese.
Cover each sandwich with the remaining slices of bread, making sure the buttered side is facing outward.
Carefully place the sandwiches in the preheated skillet. Cook for 3-4 minutes on one side or until golden brown.
Flip the sandwiches and cook for another 3-4 minutes or until the cheese is melted and the bread is golden and crispy.
Remove from the skillet, slice in half, and serve warm. Optionally, pair with a green salad or a cup of soup for a complete meal.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 12.8 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 19.6 mcg | 98% | |
| Calcium | 1030 mg | 79% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
