Pregnancy Friendly Classic Tuna Melt

Total time15 min

Prep time10 min

Cook time5 min

4.6

(4)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tuna salad

3 cans (5 oz each) tuna in water, drained
Ingredient note
Tuna is fine during pregnancy in measured amounts. This recipe has about 3.8 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
⅓ cup mayonnaise
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
2 stalks celery, finely diced
2 tbsp red onion, finely minced
1 tbsp dijon mustard
1 tbsp fresh lemon juice
¼ tsp black pepper
¼ tsp salt

For the sandwich

4 slices sourdough or sandwich bread
1 tbsp unsalted butter, softened
6 oz cheddar cheese, coarsely grated (about 1 ½ cups)
2 medium tomatoes, sliced ¼ inch thick (optional)

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
2
In a mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly mixed and no large chunks of tuna remain.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!