Low Carb Tuna Melt
Satisfy your comfort food cravings with this healthy and flavorful Low Carb Tuna Melt that’s perfect for busy weeknights or a guilt-free lunch. This keto-friendly recipe swaps traditional bread for meaty, nutrient-packed portobello mushroom caps, creating a hearty base for a savory tuna salad mix topped with juicy tomato slices and melted cheddar cheese. Enhanced with a creamy blend of mayonnaise, Dijon mustard, crisp celery, and scallions, every bite is bursting with rich, tangy flavors. Quick to make with just 15 minutes of prep time, this easy, oven-baked dish is a low-carb, gluten-free twist on the classic favorite. Great for anyone seeking balanced meals without sacrificing indulgence, it’s a wholesome way to enjoy a warm, cheesy, and satisfying tuna melt.
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Recipe Information
Ingredients
- 2 5-ounce cans Canned tuna in water
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk Celery stalk
- 2 stalks Scallions (green onions)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded cheddar cheese
- 1 medium Tomato
- 4 Large portobello mushroom caps
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the portobello mushrooms by gently wiping them clean with a damp paper towel and removing the stems. Use a spoon to carefully scrape out the gills if desired. Lightly brush both sides of the mushroom caps with olive oil and place them on the prepared baking sheet, gill-side up.
Bake the mushrooms in the preheated oven for 8-10 minutes until they soften slightly and release some of their moisture. Remove from the oven and use a paper towel to gently pat away any excess liquid.
While the mushrooms are baking, prepare the tuna mixture. In a medium bowl, combine the drained tuna, mayonnaise, mustard, finely diced celery, chopped scallions, salt, and black pepper. Mix until well combined.
Slice the tomato into thin rounds.
Assemble the tuna melts by evenly dividing the tuna mixture onto the baked mushroom caps. Top each one with a slice of tomato, then sprinkle with shredded cheddar cheese.
Return the assembled tuna melts to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy your delicious, low-carb tuna melts!
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.7 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 501 mg | 39% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2767 mg | 59% | |
*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.
