The Ultimate Tuna Melt: A Nostalgic Twist


  • 2 cans (5 oz each) water-packed tuna
  • 1/3 cup + 1 tbsp nonfat plain Greek yogurt
  • 1/4 cup chopped cornichons or dill pickles
  • 3 tbsp chopped red onion
  • 2 tsp fresh lemon juice

  • 1 tsp grainy mustard
  • 1 tbsp minced parsley or dill
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 6 slices bread (whole grain sourdough recommended)

  • 3 slices sharp cheddar cheese
  • 3 tbsp softened unsalted butter


Making the Tuna Salad:

  1. Drain the tuna and flake it into a bowl.
  2. Add the Greek yogurt, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper.
  3. Stir well to combine.

Assembling the Tuna Melts:

  1. Spread 1/3 of the tuna mixture evenly on each slice of bread.
  2. Top with a slice of cheese.
  3. Add the remaining slice of bread.
  4. Butter the top of the bread.


On the Stove:

  1. Heat a nonstick skillet over medium-low heat.
  2. Place the tuna melt in the skillet, buttered-side down.
  3. Butter the top.
  4. Cook for 2-4 minutes per side, or until golden brown and the cheese is melted.

In a Panini Press:

  1. Cook on medium-high until the bread is golden and the cheese is melted.

In an Air Fryer:

  1. Secure the tuna melt with toothpicks.
  2. Air fry at 360°F for 9-12 minutes, flipping halfway through.


  1. Let the tuna melt cool for a few minutes.
  2. Cut in half and enjoy!


  • To mellow the onions, soak them in lemon juice for a few minutes before adding them to the tuna salad.
  • Don’t overfill the sandwiches with tuna.
  • Cook over low heat to ensure the cheese melts before the bread burns.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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