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Tuna Melt with Greek Yogurt

Los Angeles Recipe Developer and Chef Sara Tane created a recipe for a sponsored collaboration. She said, “I  could probably eat a tuna melt for lunch every day. It’s so satisfying (chock full of protein!) and keeps me full and energized for the rest of the day.”

She adds our Organic Greek Yogurt to tuna salad because it’s thick, creamy, and so delicious. She keeps a tub of Straus Organic Greek Yogurt in her fridge at all times because it’s so versatile—perfect for anything like this tuna melt or baked goods to salad dressings to yogurt bowls.

Find this recipe and others from Chef Sara Tane, here


  •  drained and flaked tuna
  •  Straus Family Creamery Organic Whole Plain Greek Yogurt, plus more for spreading
  •  celery, finely chopped
  •  finely chopped red onion
  •  baby dill pickle, finely chopped plus 1 teaspoon pickling liquid
  •  fresh dill, finely chopped
  •  dijon mustard
  •  to taste
  •  sourdough bread
  •  tomato
  •  cheddar cheese
  •  for cooking


  • In a medium bowl, mix tuna, organic Greek yogurt, celery, red onion, pickles, dill, and mustard. Season with salt, pepper, and 1 teaspoon of pickling liquid.

  • Spread both slices of sourdough with a spoonful of yogurt. On one half, add 1 slice cheese (to the yogurt side of bread), tuna mixture, tomato slices, and another slice of cheese. Top with remaining slice of bread, yogurt side on the inside of the sandwich.

  • Heat a thin layer of oil in a cast iron or nonstick skillet over medium heat. Add sandwich and cook until bread is golden brown on both sides, about 4 minutes per side. Transfer to a cutting board. Slice in half and serve immediately.

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