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Open face tuna melt on bun

Open-face Tuna Melts

Jani H. Leuschel
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Prep Time 15 mins
Cook Time 5 mins
Cuisine American
Servings 3 servings
Calories 183.15 kcal


  • 1 ½ whole wheat hamburger buns
  • Olive oil cooking spray
  • 1 3 oz can of low-salt Albacore tuna
  • 1 ½ teaspoons plain Greek yogurt
  • 1 ½ teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons lemon juice freshly squeezed
  • 1 Tablespoons onion minced
  • 2 Tablespoons celery finely diced
  • ½ reduced sodium dill pickle finely diced
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 3 thin slices of Provolone cheese


  • Heat the broiler on its lowest setting. (This is 450 F on many ovens)
  • Line a baking sheet with foil. Split the whole hamburger bun into two halves. Place all three half-buns on the foil and spray with olive oil cooking spray. Place them under the broiler to toast; this will take maybe 3 minutes. Remove from the oven and set aside.
  • Make the tuna salad by placing all remaining ingredients except for the cheese in a bowl and mixing thoroughly. It will not hold together completely. Taste and adjust seasoning as necessary.
  • Top each bun with ⅓ of the tuna salad.
  • Place one slice of cheese over each tuna bun.
  • Pop it under the broiler for about 2 minutes to melt the cheese.


This healthyish version of the diner classic makes a nice lunch with a cup of soup!
Feel free to alter the recipe to suit your tastes. We like the slight funk of Provolone in our house. But you might prefer a Cheddar or Swiss or maybe pepper-Jack cheese.
I use Greek yogurt more for its tangy flavor than for health reasons. If your taste buds prefer tuna salad made only with mayonnaise, go for it! Although mayonnaise has more fat, it is usually made with soybean oil, which is reasonably heart-healthy.
FYI: Chunk light tuna is higher in vitamin D than albacore, so use this type of canned tuna if you want to slightly increase the amount of vitamin D in the dish. (I used Albacore in the salad because it was what I had in the pantry!)
I have tried to cut one carbohydrate out of the sandwich to make it lighter and to leave room for other carbs, like fruit, chips, or soup noodles.
This recipe is diabetic-friendly! 😋🧡


Serving: 1gCalories: 183.15kcalCarbohydrates: 11.1gProtein: 13.6gFat: 9.43gSaturated Fat: 3.45gSodium: 458.9mgFiber: 1.18gSugar: 1.93g
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