Eggless Tuna Melt
Classic tuna melts usually sneak in mayonnaise, which often raises flags for people avoiding eggs — but this version swaps it out for plain Greek yogurt and gets genuinely great results. The yogurt brings the same creamy, tangy backbone you expect from a good tuna salad, while Dijon mustard, fresh lemon juice, finely diced celery, and red onion layer in brightness and crunch. Buttered bread goes under the broiler first to get a golden, toasty base, then gets loaded with the tuna mixture and blanketed in thinly sliced cheddar. A few more minutes under the broiler and that cheese is bubbling and spotted with those irresistible browned patches. It comes together fast, feeds four, and tastes like the kind of lunch you'd order at a diner — except you made it at home without any of the ingredient guesswork. A scatter of fresh parsley at the end adds a little color and a pop of freshness that makes the whole thing feel just a bit more special.
About FigFig 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
- 2 cans (5 oz each) tuna in water, drained
- ⅓ cup plain greek yogurt
- 1 tsp dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely diced
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 4 slices bread
- 1 tbsp unsalted butter, softened
- 4 oz cheddar cheese, thinly sliced
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (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, Greek yogurt, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper. Stir until evenly mixed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!