California Open Faced Tuna Melt
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!
Servings: 4
Calories: 511kcal
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
Leftovers: You can store leftover tuna in an airtight container in the refrigerator for up to 7 days. When you're ready to serve, top with cheese, broil, then place avocado on top.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 39g | Protein: 38g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 1180mg | Potassium: 572mg | Fiber: 5g | Sugar: 4g | Vitamin A: 397IU | Vitamin C: 6mg | Calcium: 262mg | Iron: 5mg
