Lunch recipe · from the recipe book

Open-Face Dill Tuna Melts with Herb Spread

Name: Open-Face Dill Tuna Melts with Herb Spread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 slices (256 g) Whole-wheat bread, 8 slices (swap in sourdough slices if you have them); 10½ oz (300 g) Light tuna, canned in water, drained, flaked; 1 container (6 oz, 160 g) Plain Greek yogurt, nonfat; 1 cup sprigs (8 g) Fresh dill, finely chopped; 2½ tbsp chopped (10 g) Fresh parsley, finely chopped; 1½ tbsp (20 g) Lemon juice; 1 clove (3 g) Garlic, grated; 2 stalks (80 g) Celery, finely diced; ¼ cup chopped (40 g) Red onion, finely diced; 2 tsp (10 g) Yellow mustard; ½ tsp (1 g) Black pepper; 1½ medium (200 g) Tomatoes, thinly sliced; ⅔ cup shredded (80 g) Cheddar cheese, shredded; 2¼ tsp (10 g) Olive oil

Crisp toasted bread spread with a lemony dill-parsley yogurt, piled with crunchy celery tuna salad, juicy tomato and bubbling sharp cheddar.

Oven
30 min · 20 min hands-on
Serves 4
Pescatarian

31–45 g carbs
Protein 30 g+
500 calories or less

Ingredients

8 slices256 gWhole-wheat bread8 slices (swap in sourdough slices if you have them)
10½ oz300 gLight tuna, canned in water, drainedflaked
1 container (6 oz)160 gPlain Greek yogurt, nonfat
1 cup sprigs8 gFresh dillfinely chopped
2½ tbsp chopped10 gFresh parsleyfinely chopped
1½ tbsp20 gLemon juice
1 clove3 gGarlicgrated
2 stalks80 gCeleryfinely diced
¼ cup chopped40 gRed onionfinely diced
2 tsp10 gYellow mustard
½ tsp1 gBlack pepper
1½ medium200 gTomatoesthinly sliced
⅔ cup shredded80 gCheddar cheeseshredded
2¼ tsp10 gOlive oil

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
Make the herb spread: in a small bowl stir the Greek yogurt, dill, parsley, lemon juice and garlic until smooth. Set aside half of this spread for the bread; the other half goes into the tuna.
In a medium bowl combine the tuna, celery, red onion, mustard, black pepper and the remaining half of the herb spread; mix gently.
Brush one side of each bread slice with the olive oil and set them oiled side down on the sheet pan. Toast in the oven for 4 minutes until lightly crisp.
Flip the bread and spread the reserved half of the herb spread over the tops, dividing it evenly among the 8 slices.
Divide the tuna salad over the slices, top with the tomato slices, then scatter the cheddar over each.
Bake 7 to 9 minutes until the cheddar is melted and bubbling and the tuna is heated through. Serve 2 open-face melts per person.

Contains: Milk, Fish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Open-Face Dill Tuna Melts with Herb Spread

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