Revamped Tuna Melts

31 May

A  tuna melt is one of those classic dishes that my mom used to make and to which I turn for a quick meal. But after making many, MANY tuna melts I was looking to switch things up a bit, maybe even make them a little healthier. Then, lo and behold, I came across a show and they used portobello mushrooms instead of bread. This, I can get behind. Inspired, I headed into the kitchen…

Note that the mushrooms do shrink in the oven. This recipe calls for two per person, but if you’re feeding extra-hungry people, you might want to add a third.

Serves 2


4 portobello mushrooms
1 tb extra virgin olive oil
1 can tuna
1 tb sesame oil
1 celery stalk, chopped
1/2 sweet pepper, chopped
1/2 lemon, juiced
1/2 c parsley, chopped
salt & pepper to taste
4 slices of cheese (cheddar, havarti)
4 slices of tomato


1. Preheat the broiler.
2. Clean and stem the mushrooms, then brush with  olive oil. Broil on lined baking sheet for 10 minutes, turning once.
3. Meanwhile, combine the tuna, sesame oil, celery, pepper, parsley, lemon juice, salt & pepper.
4. Divide the tuna among the mushrooms  and top with cheese slice. Broil two more minutes for melty goodness.
5. Remove the melts from the oven and top with tomato slice. Serve with green salad, or put greens on top!

Courtesy of FN


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