Tuna Salad Melt

Photo: Johnny Autry

Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

Yield: Serves 6 (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 11.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 3.8g
  • Protein: 15.2g
  • Carbohydrate: 18g
  • Fiber: 3.9g
  • Cholesterol: 21mg
  • Iron: 1.4mg
  • Sodium: 500mg
  • Calcium: 94mg


  • 1/4 cup walnuts, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup canola mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) can solid white tuna in water, drained and flaked
  • 1 garlic clove, minced
  • 6 (1-ounce) slices multigrain bread
  • 1 1/2 ounces shredded Swiss cheese (about 1/3 cup)
  • 12 (1/4-inch-thick) slices tomato
  • 1 cup baby spinach


  1. 1. Preheat broiler to high.
  2. 2. Combine first 11 ingredients in a medium bowl; toss gently to coat.
  3. 3. Top bread evenly with cheese; broil 4 minutes or until bubbly. Arrange 2 tomato slices and about 1/3 cup tuna mixture over each bread slice. Top sandwiches evenly with spinach.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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