Reinvent your lunchtime routine with this creamy spinach tuna melt. This open faced sandwich is easy to make and beyond delicious. Plus, you can enjoy this recipe in a variety of ways!
Load this creamy tuna mixture on top of some naan bread or a slice of buttered toast.. For a keto twist, skip the bread and dip into this delicious creamy spinach tuna melt mixture using celery sticks, cucumber slices or carrots. Another option, is to tuck it into a wrap with some sliced tomatoes, fresh lettuce and onion for a tasty and creamy lunch wrap! No matter how you enjoy it, this recipe is a keeper!
Creamy Spinach Tuna Melt
- baking tray
- saute pan with sides
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup white or yellow onion diced
- 1 cup diced red tomatoes about 1 medium to large tomato
- 5 ounces spinach give it a rough chop before adding it into the pan
- ½ teaspoon salt
- Pepper to taste
- ½ cup cream cheese
- ¼ cup parmesan cheese
- ¼ cup 2% milk
- 1 tablespoon Dijon mustard
- 2 cans wild tuna drained 8 ounces total
- ¼ cup shredded mozzarella cheese
- In a large sauté pan over medium heat add the garlic and onions. Once they are translucent, add the roughly chopped spinach and diced tomatoes. Let everything soften in the pan.
- Once the spinach is wilted, add the salt, pepper, cream cheese, 2% milk and parmesan cheese. Stir until well combined.
- Next, you’ll add the Dijon mustard and drained tuna. Fold all of the ingredients together until they are well combined.
- Turn on the broil setting on your oven.
- While the broiler is heating, place 5-6 pieces of lightly toasted bread on a baking tray.
- Spoon the tuna melt mixture onto the bread. Top with fresh tomatoes slices and some shredded mozzarella cheese.
- Broil for 1-2 minutes or until the cheese is golden brown and bubbly.
- Serve immediately and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!