Cheesy Tuna Melt

Fatty fish like salmon and tuna are good sources of omega-3s

Fatty fish like salmon and tuna are good sources of omega-3s, and this cheesy open-faced sandwich is a great way to add more fish to your diet. Pair with a simple salad of lettuce and tomato (try our Honey-Pomegranate Vinaigrette to liven it up!) or Cucumbers with Dilled Sour Cream. You’ll end up with a satisfying lunch that will keep you going till dinner for less calories than a single burger. 

Cheesy Tuna Melt

(serves 4)


  • 1 10-oz can light tuna
  • 1 T lemon juice
  • 1 T fresh parsley, chopped (if fresh is unavailable, you can use 1 ½ t dried parsley flakes)
  • 1 T chopped shallot
  • ⅛ t black pepper
  • ⅛ t salt
  • ½ t hot sauce (such as Tabasco sauce)
  • 3 T real mayonnaise
  • 4 slices whole-wheat bread
  • 1 C cheddar cheese, shredded
  • 2 medium tomatoes, sliced thinly

To make:

Preheat the oven to 375 degrees (375°).

Combine everything but the bread, cheese and tomatoes in a bowl and mix well.

Toast the bread and lay it on the cookie sheet. Divide the tuna mix evenly between the 4 slices of toast, spreading it out to cover the whole surface of the slice.

Top with 3-4 thin tomato slices, then sprinkle with ¼ of the cheese. Bake for 10-15 minutes or until cheese is melted and tuna is heated through.



This is not quite the same recipe as the one found in the DWD Blueprint recipe books. The recipes in the DWD recipe books have been “slimmed down” so that they’ll fit into a 700-calorie-per-day diet, and using this version while you’re on the DWD diet could push your calorie count far out of range. If you’re currently using the DWD system, please use the recipes included with the program.

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