Classic Tuna Melt {Recipe Redux}

Classic Tuna Melt {Recipe Redux}

What is your first cooking memory?  Mine is watching my mother make tuna salad.  It was a lazy Saturday afternoon and she encouraged me to open the can and showed me how to drain the juices and prop the lid open with a knife.  She warmly explained the importance of adding spices for flavouring and vegetables for crunch and nutrition.  As I got my hands-on experience, I realized that you can create delicious and healthy meals using simple ingredients and basic steps. When I was a little older, I asked mom if we could do a tuna melt instead, this added to versatility to the 2 minute salad.  To this day, making a classic tuna melt or tuna salad still brings me back to those early days when I first began cooking.


Prep time: 10-15 minutes

Serves: 4



1 can light tuna

2 Tbsp unsweetened Greek Yogurt or low fat sour cream

2 Tbsp mayo

½ tsp lemon juice

2 stalks celery, chopped

1/2 pepper, diced

salt and pepper to taste

2 Tbsp of raisins or craisins

½ cup of cheese, grated

English muffin

Garnish: Parsley



  • Drain canned tuna and place in bowl for mixing other ingredients.
  • In a bowl combine tuna, Greek yogurt, mayonnaise, lemon juice, peppers, craisins, celery salt and pepper.   Stir ingredients to combine.
  • Add tuna salad to English muffin (or pita or wrap, bread) and top with cheese.
  • Bake tuna in the oven at 350 for 10 minutes or until cheese melts.