Just because greasy bread, gooey cheese and heavy mayo are no longer your thing doesn’t mean you can’t enjoy a classic tuna melt! Ditch the diner version for this healthier alternative, made with sustainably caught, low-mercury tuna, Greek yogurt instead of mayonnaise and vegan cheese, all piled atop whole grain bread and broiled “˜til golden brown and bubbly.
Open-Face Tuna Melts
4 (5 oz.) cans tuna, drained
1/3 cup plain Greek yogurt, plus more for spreading
1 tsp. lime juice
Sea salt and pepper, to taste
4 slices whole grain bread
1 large tomato, sliced
8 slices dairy-free cheese
1/4 cup finely chopped fresh basil
1. Heat broiler, with rack in highest position. In a large bowl, combine tuna, yogurt, lime juice, salt and pepper; mix well.
2. Arrange bread on a baking sheet. Divide tuna salad evenly among slices, then, top each with tomato and cheese slices. Broil until cheese is golden brown and bubbling, approximately 5 minutes.
3. Top with fresh basil.