California tuna melt turns pantry essentials (canned tuna) into a fresh & warm open faced sandwich. Made with Greek yogurt & a touch of mayo, all topped with Havarti cheese!
Want To Save This Article?
Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.
It's been years since I've eaten a tuna melt. But, when I stumbled upon one on Instagram, it seemed like the perfect weekday lunch!
Best news is that this all comes together super quickly! If you want to prep lunch for the whole week, just double or triple the recipe. Easy-peasy!
Creating the Perfect Tuna Melt
I've always been a fan of tuna salad! However, I prefer to add a nice, light touch to tuna salad. Here's my trick - Greek yogurt with just a touch of mayo! I love me some mayo, which is why we're going to add a little bit to add in that flavor. But the majority of the sauce is going to be made of yogurt. Oh...and don't forget to add in a dash of lemon!
Now, the key to a good tuna melt is the bread! You're going to want to have a nice piece of crusty bread! If you're up for an adventure and want to make your own bread, it's the best and TOTALLY worth it! But if not, a good baguette, sour dough, or even ciabatta is a great option!
Onto the toppings! We're going to top this whole open faced tuna melt with a few slices of Havarti cheese, and thinly sliced avocado. It literally can't get better than this!!
California Open Faced Tuna Melt
Ingredients
- ½ cup whole milk Greek yogurt
- 2 tablespoons mayonnaise
- juice of ½ lemon (about 2 tablespoons)
- 1 green onion thinly sliced
- 1 teaspoon fresh or dried dill
- ½ teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- 15 ounces canned solid white albacore tuna drained and flaked into small pieces
- 4 slices crusty bread toasted
- 4 ounces Havarti cheese shredded
- 1 medium avocado thinly sliced
Instructions
- In a large bowl, whisk together Greek yogurt, mayo, lemon juice, green onion, dill, salt, and pepper until fully incorporated. Mix in drained tuna.
- Top each piece of toasted bread with tuna salad and Havarti cheese. Place on a baking sheet under a broiler for 2 - 4 minutes until cheese is completely melted.
- Top with avocado and serve immediately.
Notes
Nutrition
Did you make this recipe?!
Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!
Yum
Joanne
I've had so much canned tuna in my pantry and had no idea what to do with it. This recipe has helped me use so much of it up. My kids and I love this for lunch!