Zucchini Tuna Melts

These delicious tuna melts are the low-carb gluten-free version of a classic. You will want to make them again and again. Simple Ingredients. Vibrant flavor. Ready in less than 30 minutes!


  • 2 small zucchini
  • 1 can 7.5 oz. Albacore Tuna, drained
  • 1 celery stalk minced
  • 1 small shallot minced (can sub red onion if preferred)
  • ¼ tsp. fresh or dried dill
  • ½ tbsp. flat leaf parsley minced
  • 2 tbsp. fresh lemon juice
  • 2 slices tomato chopped
  • 1/3 c. parmesan cheese


  1. Preheat your oven to 400 F and line a baking sheet with parchment. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch. Spray each half lightly with cooking spray and roast for 15-20 minutes (this will depend on the size of your zucchini).

  2. The key is to have them tender, but not mushy. Use a fork to see how easily you can pierce the side, look for slight browning on the side. Meanwhile, mix together the tuna, celery, shallot, dill and parsley, and the lemon juice.

  3. Once the zucchini is done remove from oven and turn on the broiler. Fill zucchini with the tuna mixture, sprinkle with chopped tomato and top with the Parmesan cheese. Broil for 2-3 minutes or until the cheese has browned and is crispy on top.

    From triedandtasty.com

Spaghetti Squash Tuna Noodle Casserole

A healthy spin on a comfort food classic, these spaghetti squash tuna noodle casserole boats are filled with loads of creamy goodness and ample protein. Gluten-free, dairy-free, low-carb and paleo!


  • 2 6 oz. cans Albacore Tuna, drained
  • 1 tablespoon olive oil
  • 1 15 oz can coconut milk (regular or lite)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon sea salt
  • 1 medium-large spaghetti squash
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon cayenne pepper
  • pinch of nutmeg
  • 1/2 cup crushed sprouted seed or almond flour crackers
  • parsley, for garnish

by Brittany Mullins



  1. Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash.
  2. While squash is baking, prepare your sauce by adding oil to a medium pot on medium-high heat. Add onion, garlic, salt, pepper, cayenne and nutmeg. Cook, stirring often, for about 10 minutes or until onion and garlic are aromatic and translucent.
  3. Add mushrooms and cook until onions are browning a bit and mushrooms are soft.
  4. Add in coconut milk and cook on medium high until sauce has reduced in half, to the thickness of gravy. Be sure to stir the sauce often so that it doesn’t stick. This should take about 15-20 minutes. Once reduced, remove sauce from heat, add in thawed frozen peas and tuna. Stir to combine.
  5. By this time your squash should be fully cooked, or close to it. Remove squash from oven and let cool for 5-10 minutes before scraping the inside of the squash with a fork to remove the spaghetti-like strands.
  6. The cooked spaghetti squash may seem liquidy. If so, place in a fine-mesh colander to remove access liquid. Press strands down with a fork or spatula to really press it all out.
  7. Add drained spaghetti squash strands into the sauce mixture and toss to combine.
  8. Spoon spaghetti squash tuna mixture into the bottom of each squash half. Top each with 1/4 cup cracker crumbs.
  9. Bump oven temp to 375° and bake for 10 minutes, or until casserole is heated through and crackers are a little golden.
  10. Remove from oven, sprinkle with fresh parsley and enjoy!


The Perfect Tuna Melt

Recipe from sarahtitus.com

It’s ooey-gooey and packed full of delicious flavor, and perfect for the nights when you just want to put something on the table super quick or for that lunch date with your friends.

This Tuna Melt is so perfectly DELICIOUS and super easy to make recipe! It’s definitely not your classic Tuna melt!



  • Tuna, 2 x 6-oz cans, drained
  • Onion, medium size, chopped
  • Celery, 1/2 a stalk, chopped
  • Garlic (1 clove), minced
  • Parsley, 1 tablespoon, chopped
  • Mayonnaise, 3-4 tablespoons
  • Extra Virgin Olive Oil, 3 tablespoons, divided
  • Mozzarella, 1/3 cup, shredded
  • Bread, sliced
  • Butter, softened
  • Salt and Pepper to taste


Step 1: Drain liquid from tuna and put the tuna into a medium bowl.

Step 2: Chop onion, celery, and parsley.  Mince garlic and add ingredients to tuna.

Step 3: Add mayonnaise, olive oil (for a lighter version, omit olive oil), and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste.

Step 4: Place a non-stick skillet on the stove and add 1 tablespoon of extra virgin olive oil. When the skillet is hot, take a slice of bread and generously spread butter on one side.

Adding butter AND extra virgin olive oil helps the cooking process.

The olive oil helps the crust not burn as fast so that you get a golden brown exterior, not burnt.  The butter adds the flavor. It’s a great trick to use when toasting bread on the stove top.

Step 5: Place the bread (buttered side down) in the hot skillet. Be sure to keep the temp at a consistent heat (and don’t cook too fast.)

Step 6: Using a spoon, scoop about 2 tablespoons of tuna mixture on bread while it is browning.

Step 7: Butter another slice of bread with butter and place non-buttered side on top of tuna.

Step 8: Using a spatula, check to see if the bread is toasted brown. If so, turn the tuna melt over and grill the other side until it’s golden brown.



Spicy Keto Tuna Melt Cups

Recipe from hiptoketo.com

yield: 7 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Spicy cheese and tuna are melted together in a muffin tin for a delicious keto meal idea.


  • 6 oz. can of tuna, drained
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup real mayonnaise
  • 1/4 cup onion, chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • 3/4 cup pepper jack cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • dash of salt & pepper
  • 20 slices jalapenos from a jar


Preheat oven to 350 degrees and grease a muffin tin.

In a mixing bowl combine tuna, eggs, sour cream, mayo, onions, cheese, parsley, salt, and pepper.

Fill muffin pan with mixture, evenly. Top each muffin with a few slices of jalapenos. (This batch made 7 muffins)

Bake at 350 degrees for 25 minutes. Serve warm.

Avocado Tuna Patties

Recipe from seededatthetable.com

Turn your can of tuna into a meal with these pan-fried Avocado Tuna Patties.  Only 4 ingredients and Whole30 approved!  Crispy on the outside, these simple Avocado Tuna Patties are a tasty healthy lunch option. This is a great healthy option that you can quickly cook on the stove and serve over a bed of greens.  Serve with spinach and a drizzle of olive oil, balsamic vinegar and salt/pepper.  Bonus points for a sprinkle of flax seed and pecans.

7.5 oz. can of Albacore tuna
1 avocado, peeled and pitted
1/4 cup almond flour
3 tablespoons mayonnaise
salt & pepper, to taste

Mix all ingredients in a large bowl.  Shape into 10 small patties and cook on preheated nonstick skillet for 3 to 4 minutes per side.

To make the tuna patties, quickly mix all four ingredients in a bowl then scoop mounds into a preheated skillet.  The patties only take only 3-4 minutes to cook on each side and they’re done!

Avocado Tuna Salad

Author: Natasha of NatashasKitchen.com
Calories: 304
Servings: 6 as a side salad


  • 15 oz tuna in oil, drained and flaked (2- 7.5 oz cans)
  • 1 English cucumber sliced
  • 2 large or 3 medium avocados peeled, pitted & sliced
  • 1 small/medium red onion thinly sliced
  • 1/4 cup cilantro (1/2 of a small bunch)
  • 2 Tbsp lemon juice freshly squeezed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt or to taste
  • 1/8 tsp black pepper


  1. In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
  2. Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste). Toss to combine and serve.

Tuna Kale and Egg Salad

Tuna and Kale Salad

Recipe courtesy of joythebaker.com

serves 2

4 cups clean well chopped kale (I used curly kale)

1 (6-ounce) can Oregon’s Choice albacore tuna, drained

3 tablespoons thinly sliced green onion

3 tablespoons chopped parsley

2 hard boiled eggs, peeled and sliced

1/3 cup sliced celery

1/4 cup roasted shelled sunflower seeds

1/4 cup grated parmesan cheese

3 tablespoons capers, drained

olive oil, lemon juice, rice vinegar

salt and pepper to taste

Toss kale in a large bowl with a splash of olive oil and rice vinegar.  Season with a bit of salt and pepper and set aside.

In a separate medium bowl, combine tuna and half of the sliced boiled egg.  Add the green onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs.  Add the sunflower seeds, cheese, and capers.  Add a bit more olive oil if needed and fresh lemon juice.  Season with salt and pepper to taste.

Add the tuna mixture to the kale bowl.  Toss to combine.  Before serving top with the remaining egg.  Enjoy!

Roasted Zucchini Tuna Melts

Roasted Zucchini Tuna Melts

Recipe courtesy of Sharon at thehonoursystem.com


2 small zucchini
2 tbsp olive oil, divided
1 can Oregon’s Choice 7.75 oz lightly salted albacore, drained
1 celery stalk, minced
¼ medium red onion, minced
2 tablespoons fresh lemon juice ( about half a lemon)
¼ tsp dried dill
½ cup cheese ( I used ¼ cup parmesan and ¼ cup feta )


Preheat your oven to 400 and line a baking sheet with parchment
Slice the zucchini in half and using a teaspoon, scoop out the centre, about an inch. Brush the four zucchini halves with 1 tablespoon of olive oil and roast for 15-20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. I used a fork to see how easily I could pierce the side and did a little touch test. Look for them to begin browning slightly on the sides
Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice
Grate the parmesan cheese
Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese
Broil for 2-3 minutes or until the cheese has browned and is crispy on top

Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes

Recipe courtesy of Kelly at Eatyourselfskinny.com

Serves: 4 servings

8 oz. whole wheat rigatoni
½ cup shredded Parmesan cheese, divided
½ cup sun-dried tomatoes, packed in oil, drained and chopped
½ cup chopped fresh parsley, divided
1 Tbsp olive oil
2 Tbsp lemon juice
2 garlic cloves, minced
½ tsp. crushed red pepper flakes
1 pouch chunk light tuna


Boil pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat oil over medium-high heat; add garlic and red pepper flakes, simmering about 1 to 2 minutes. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.

To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese, enjoy!

Serving Size: 1 cup • Calories: 330 • Fat: 6 g • Carbs: 46.3 g • Fiber: 6.8 g • Protein: 16.5 g • WW Points+: 8 pts