Tuna & Tomato Melt
A winning combination—and one of my lifelong favorites! I grew up loving tuna sandwiches and enjoyed them even more as I reached adulthood as an open-faced, melty dinner.
The little upgrade here is that I’m upping the cheese game with goat cheese. If you want it super melty, add more! Nothing against the Swiss I’ve traditionally used, but I’m making small adjustments where I can to support better gut health without giving up the comforting foods I love.
And I’ll let you in on a little secret—tuna is an amazing survival food! Check the dates on the cans; properly stored canned tuna can last a long time. I keep it in my own survival bin. And when I’m short on time but want to make sure I have a nutrient-dense option on hand, I’ll grab a can of tuna and eat it right out of the can with a little black pepper. Now days, they often come as a pop-top, so no can opener needed!
Want to make this even faster? Use the broiler setting on your air fryer. I have a Cosori that I bought from Amazon, and I love it. I’ve also had the oven-style kind, and loved that one too.
Of course, this would go great with a cup of tomato soup—I think that goes without saying, but I’ll say it anyway.
Keep moving your body, keep upping your nutrients, and don’t give up!
Old-Faithful Tuna & Tomato Melt
An oldie but a goodie! Packing in the protein and bringing home the cozy feel goods!
Ingredients
- 1 English muffin, split and toasted.
- 1 5 oz Can of tuna, in water & drained
- 1 tsp stone ground mustard
- 1 tsp capers (or dill relish)
- Cherry tomatoes, quartered
- 1 Celery stick, veins removed and small diced
- 2 Tbs goat cheese, crumbled
Instructions
- Preheat Oven to Broil on high heat, 400 degrees
- In a small bowl, flake the drained tuna with a fork. Stir in the stone-ground mustard, capers (or dill relish), the celery and the quartered cherry tomatoes until everything is evenly combined.
- L ay the split English muffin halves (or sourdough slice) flat on a small baking sheet. Spoon the tuna mixture generously onto the bread. Top each portion with pieces of the crumbled goat cheese.
- Place under the broiler for 3 to 5 minutes. Watch it closely—you want the bread edges to turn golden brown, the tomatoes to soften, and the goat cheese to get warm and slightly melted.
- Carefully remove from the oven. Top with cracked black pepper if desired and enjoy warm.