Toasty bread with spicy tuna salad and melty cheddar cheese on top. These elevated Tuna Melts are spicy, cheesy, and packed with flavor! Even better, they take less than 30 minutes and can easily be gluten-free + dairy-free for healthy deliciousness.
Ingredients
Tuna Salad:
- 2, 5 oz cans tuna drained
- ¾ cup finely chopped celery ~2 stalks
- ¾ cup finely chopped carrots ~1 large
- ¾ cup finely chopped cup red onion ~½ large onion
- 1 jalapeño diced small
- ¼ cup cornichons diced small
- ⅓ cup chopped fresh cilantro
- ⅓ cup mayo
- ¾ tsp salt add more to taste
- black pepper to taste
Tuna Melt:
- 8 slices bread GF if needed
- 8 cheddar cheese slices
- Garnish: chopped cilantro & jalapeno slices
Instructions
- Combine all ingredients for Tuna Salad together in a large bowl. Stir together until smooth and evenly combined.
- Optional: toast your bread slices beforehand either in the oven (coat with olive oil on both sides and bake at 350F for 5 minutes) or with a toaster.
- To a large baking tray, add your bread slices and top each with tuna salad, followed by 1 slice of cheddar cheese.
- Move to the oven and broil for 2-4 minutes, or until the cheese is bubbly and melted.
- Remove from the oven, and garnish with extra chopped cilantro and jalapeno slices. Enjoy!
Notes
You can sub dill pickles for cornichons.
I love the avocado oil mayo from Primal Kitchen.
I like buying a loaf of sourdough and using that so I can choose how thick/thin I want to cut the slices.
Save any leftover tuna salad to make sandwiches, wraps, or add to a salad!
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