Tuna Melt, A Vintage Staple – On An English Muffin

There’s nothing like an oldie but goodie – the tuna melt. We make it with a healthy twist by swapping out the bread or bun for a whole wheat english muffin, and add fresh celery, onion, alfalfa sprouts, carrots, tomato slices, and lemon juice. The rest is just melty goodness.

This is quite a different take. To make it gluten-free, I had to use Glutino’s gluten-free English Muffins, and I didn’t like them that much. It tasted too much like cornbread, which is too crumbly and sweet for something like a tuna melt.

Either way, it’s still a good lunch for the right gluten-free english muffin. And for everyone who doesn’t have celiac disease – like the rest of my family!

Healthy Tuna Melt with Swiss Cheese On An English Muffin


2 1/2 ounces tuna*, canned in water, drained
1/2 teaspoon lemon juice
1 tablespoon celery, fresh, diced
1 teaspoon onion, red, chopped
2 tablespoons mayonnaise, low-fat
1 English muffin, whole wheat
2 tomato slices, medium
1 1/2 tablespoons cheese, Swiss, low fat, shredded
2 tablespoons alfalfa sprouts
1/2 cup baby carrots


  • Combine tuna with lemon juice, celery, onion and mayonnaise.
  • Split English muffin and top each half with equal amounts of tuna mix.
  • Place a tomato slice on each.
  • Top each with Swiss cheese.
  • Place in toaster oven or under broiler until cheese melts.
  • Top with alfalfa sprouts and serve with baby carrots.

*Dolphin free of course.

FAQ: Several readers asked on social media why add lemon juice to a mayonnaise-based salad sauce mix.

First, great question! We love lemon juice on fish of many kinds – think about it, why do they always position lemon wedges beside those fish fillets? Lemon juice brightens, or raises up, the flavor of the tuna, the onion, celery, and tomato – anything that may have a “flat” flavor at times. Also, it will not cause the mayo to break or separate. 😊

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