Tuna Melts

Growing up Catholic, my parents made a point to observe the whole no-meat-on-Fridays rule during Lent. After 20 years on this earth– 13 of them spent attending Catholic school– I still don’t fully understand why or where this rule came about and have honestly gotten pretty lazy about observing it.

Anyways, Lent became a time each year where I expanded my palate and tried various fish options over a span of six Fridays. I didn’t really like the taste of fish when I was younger (I’m still really picky about it), but there were a few things that I did enjoy during this time. The first one is the fried cod at our church’s fish fry. The second was my mom’s tuna melts.

Since buying my own groceries, tuna has become a godsend for me. It’s a cheap and relatively healthy form of protein, and since it’s canned it keeps FOREVER. It’s one of those things that I try to keep on hand at all times, because it’s so easy to just whip up some tuna salad and call it a day.

This is my version of my mom’s tuna melts. This recipe is a little different than what she makes, but it still tastes like the good ol’ Catholic tradition that I remember.

Tuna Melts

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1-3 oz can of tuna

Amateur tip: some tuna brands are better than others. I try to buy Trader Joe’s when I can, but I also like Wild Planet and Safe Catch Foods.

2 tablespoons mayo

1/4 cup diced red onion

1/4 cup diced celery

1 tablespoon garlic powder

1 tablespoon parlsey

1 teaspoon salt

1 teaspoon pepper

2 slices sourdough bread

1/4 cup shredded cheddar cheese


1. In a bowl, mix together the tuna, mayo, red onion, celery, garlic powder, parsley, salt + pepper.

2. Place two slices of sourdough bread on a greased baking sheet. (They will stick if you don’t spray/grease it with SOMETHING!)

3. Scoop the tuna mixture onto the slices of sourdough bread.

4. Top with shredded cheddar cheese

5. Broil on high for about 5-6 minutes, until the cheese is melty + bubbly.

I like to eat this with whatever greens I have on hand for a quick and filling lunch. This never gets old for me, and I’m pretty sure I make this at least once a week. Thanks, mom.

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