Tuna Salad Melt

Makes 8 servings

Older children and teens can make these tasty treats easily in a toaster oven. The tuna mixture also makes a great filling for sandwiches, wraps and pita bread, as well as a great topping for salad greens or spinach. If desired, substitute salmon for the tuna.


cans (6 oz /170 g) water- packed tuna, drained
1/4 cup finely chopped celery 50 mL
1/4 cup finely chopped sweet pickle or sweet relish 50 mL
1/4 cup finely chopped red or green bell pepper (optional) 50 mL
1/4 cup light mayonnaise 50 mL
2 tbsp lower-fat plain yogurt 25 mL
1 tbsp lemon juice or pickle juice 15 mL
French stick (baguette)
1/2 cup shredded Cheddar cheese 125 mL
  • Preheat broiler
  • Large baking sheet


Step 1
In a bowl, stir together tuna, celery, pickle, red pepper, if using, mayonnaise, yogurt and lemon juice. Blend well.

Step 2
Slice French stick in half lengthwise. Cut each half into 4 equal portions, making 8 pieces; place on baking sheet. Toast under preheated broiler for 1 to 2 minutes or until golden.

Step 3
Remove from broiler; spread tuna mixture evenly over each piece. Sprinkle with cheese. Broil for 2 to 3 minutes or until cheese is melted and golden.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 204
Fat / Lipides 5.9 g
Saturated / saturés 2.2 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 20 mg
Sodium / Sodium 493 mg
Carbohydrates / Glucides 22.8 g
Fiber / Fibres 1.1 g
Sugars / Sucres 2.8 g
Protein Protéines 14.8 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Hot Tuna Salad Wrap:
Fill flour tortillas with tuna mixture and shredded cheese. Fold up and microwave on High for 30 to 45 seconds or until cheese is melted.
Cold Tuna Salad Wrap: Add any shredded or grated vegetable, such
as purple cabbage, carrots, zucchini, arugula, mustard greens, kale
or spinach, to the tuna mixture. Roll in a tortilla and serve.
One way to cut back on fat in tuna or egg salad is to use yogurt or yogurt cheese as a substitute for some of the mayonnaise.
Bev Callaghan, Dietitian