This tuna melt is all about that creamy, tangy filling: flaked tuna mixed with tangy Greek yogurt and Dijon mustard, plus crunchy celery and red onion for bite and a squeeze of lemon juice to brighten everything up. It gets broiled twice — once to lightly toast the bread, then again after piling on the tuna mixture and a generous layer of melted cheddar, so you end up with bubbling, browned cheese over a warm, savory filling. The whole thing comes together in minutes under the broiler, no fussy technique required, just a quick assemble-and-melt situation. A scatter of fresh parsley at the end adds a little color and freshness to balance the richness of the cheese. It's a satisfying, diner-style lunch that fits neatly into a gluten free spread, especially with a good bread base underneath all that melty cheddar.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
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.
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