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Snack recipe · from the recipe book

Tuna Cheddar Melt Lettuce Boats

Tangy tuna salad with crunchy celery and dill under bubbly broiled cheddar, scooped into cool, crisp romaine leaves.

Tuna Cheddar Melt Lettuce Boats

Ingredients

  • 10 oz280 gLight tuna, canned in water, drainedflaked
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 1½ stalks60 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionfinely diced
  • ½ cup sprigs5 gFresh dillchopped
  • 1 tbsp15 gLemon juice
  • 2 tsp10 gYellow mustard
  • ½ tsp1 gBlack pepper
  • ¾ cup chopped150 gTomatoescut into 8 thin slices
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 4¼ cups chopped200 gRomaine lettuceseparated into 8 large inner leaves, washed and dried

Steps

  1. Set an oven rack about 6 inches below the broiler and heat the broiler to high, about 500°F (260°C). Line a small sheet pan with foil.
  2. In a bowl, stir together the tuna, greek yogurt, celery, red onion, dill, lemon juice, mustard and black pepper until evenly mixed.
  3. Arrange the tomato slices in 8 small piles of one slice each on the sheet pan, spacing them apart.
  4. Divide the tuna mixture into 8 equal mounds, about a scant 1/4 cup each, and press one mound onto each tomato slice.
  5. Sprinkle the cheddar evenly over the 8 mounds, about 10 g per mound.
  6. Broil for 3 to 5 minutes, watching closely, until the cheddar is melted and bubbly with golden spots.
  7. Lay out the romaine leaves on a platter. Use a spatula to slide one tomato-tuna melt into each leaf, and serve 2 boats per person right away.

Contains: Milk, Fish.

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

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