This tasty keto tuna melt is the ultimate comfort food. In this easy recipe, the tuna melt is made with microwave 90-second bread.
Keto tuna melt is a lifesaver when you miss “the way you used to eat.” Let’s face it – toasted cheesy bread is amazing. And even on a low carb or keto diet, we still crave many of those old comfort foods.
The ingredients you’ll need
Here’s an overview of what you’ll need to make this recipe. The exact measurements are listed in the recipe card below:
- For the tuna salad:
- Canned tuna
- Minced celery
- Avocado oil mayonnaise
- Dijon mustard
- Black pepper
- Spices: dried parsley, onion powder, and garlic powder
- For the bread:
- Coconut flour
- Kosher salt
- Baking powder
- Olive oil spray
- Shredded sharp cheddar cheese
How to make keto tuna melt
Scroll down to the recipe card and video for the detailed instructions. It’s not a difficult recipe, although it does have three parts. Here are the basics:
- First, you make the tuna salad. I like to add celery, mayonnaise, and Dijon mustard as well as several spices. You can follow my suggestions, or you can make it any way you like.
- Then you make 90-second bread and toast it. This is a coconut flour-based quick bread. It’s easy to make, and once toasted, it tastes pretty good, though not as good as real bread, unfortunately.
- Finally, you assemble the sandwiches and briefly broil them to melt the cheese.
What bread to use for keto tuna melt?
I use 90-second bread, a quick microwave bread that I make with coconut flour. It’s a bit spongy and eggy if not toasted. But toasting greatly improves its flavor and texture.
You can also use keto English muffins, made with almond flour. I think they taste better than 90-second bread, but they are higher in calories. Whether that’s a concern or not is up to you.
Cloud bread is another option, but it requires more effort to make, so I rarely use it in this recipe.
How to make the tuna salad
The tuna salad recipe I include here is just a suggestion. Many of us have our tried and tested tuna salad recipes, and you can certainly use your own recipe in these keto tuna melts.
I too like to change things up. Sometimes I use diced red onions, black olives or cucumber pickles instead of the celery. And sometimes I use sour cream instead of mayonnaise.
Is this a healthy recipe?
I think it’s very healthy. Take a look at the nutritional breakdown for each serving. I think it’s quite impressive!
As for the mercury in canned tuna, here’s a good article from the Harvard School of Public Health on the subject.
The FDA says that skipjack tuna is better than Albacore tuna and can be enjoyed 2-3 times per week.
My personal choice is to limit canned tuna to once a week and fresh tuna (such as this seared tuna) to no more than once a month. But you will need to make your own decision, of course.
It’s also true that this recipe is high in sodium. If you need to limit your sodium intake, perhaps this recipe is not appropriate for you. Or you might be able to lower the sodium by using unsalted canned tuna.
How many servings does this recipe make?
This recipe makes four open-faced keto tuna melt sandwiches, and I consider a serving as two of these sandwiches. The video shows me making half the recipe, as I was making it just for myself for lunch.
What to serve with keto tuna melt?
More tasty tuna recipes
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Keto Tuna Melt
- 1 (5 oz) can tuna packed in water, drained (4 oz drained)
- 2 tablespoons minced celery
- 2 tablespoons avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter (28 grams or 1 ounce), divided (if using salted, omit the salt)
- 2 large eggs, divided
- 2 tablespoons coconut flour (14 grams or 1/2 ounce), divided
- 1/2 teaspoon kosher salt, divided (or just a pinch of fine salt)
- 1/2 teaspoon baking powder, divided (gluten free if needed)
- Olive oil spray for toasting the breads
- 1/2 cup shredded sharp cheddar cheese, divided
Make the tuna salad:
- In a small mixing bowl break up the tuna with a fork. Mix in the celery. Add the mayonnaise, mustard, black pepper, dried parsley, onion powder and garlic powder. Stir to combine. Set aside.
Make the breads:
- In a small microwave-safe bowl (mine measures 3 inches on the bottom and 3.5 inches at the top), melt 1 tablespoon unsalted butter in the microwave.
- Allow the melted butter to slightly cool, then mix in 1 egg and 1 tablespoon coconut flour. Mix thoroughly, until very smooth. Mix in the kosher salt and baking powder.
- Microwave the mixture on high for 90 seconds. Be careful when removing the bowl from the microwave. It will be hot.
- Allow the bread to cool for a minute or so. Gently, with a paring knife, loosen the bread edges and remove from the bowl onto a plate. Slice the bread crosswise into two slices.
- Repeat steps 1-4 to make a second bread.
- To toast the bread slices, heat a large nonstick skillet over medium-low (not higher) heat. Spray it with olive oil. Add the four bread slices. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side.
Assemble and broil the tuna melts:
- Preheat the broiler on high (450 degrees F) and set the rack 4 inches from the heat source.
- Place the four slices of toasted 90-second bread on a broiler-safe pan (I use a stainless steel skillet). Divide the tuna salad equally between the four slices. Top each slice with a quarter of the shredded cheese.
- Place the pan under the broiler and broil just until the cheese has melted, about 1 minute. Serve immediately.