Tuna Melt with Greek Yogurt

March 3, 2023
Recipes

Chef Sara Tane 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.”

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

Ingredients

1 can drained and flaked tuna
1/3 cup Straus Family Creamery Organic Whole Plain Greek Yogurt, plus more for spreading
1 stalk celery, finely chopped
3 tablespoons finely chopped red onion
1 baby dill pickle, finely chopped plus 1 teaspoon pickling liquid
2 tablespoons fresh dill, finely chopped
1 teaspoon dijon mustard
Kosher salt and black pepper to taste
2 slices sourdough bread
2 slices tomato
2 slices cheddar cheese
Olive oil for cooking

Instructions

Note

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.