Low-Fat Spicy Tuna Melt

Photo by DebbiSmirnoff/iStock / Getty Images
Photo by DebbiSmirnoff/iStock / Getty Images

We could all use a good melt to munch down on after a long day at work. But you don’t have to get settle for unhealthy melts from the average deli. You can prepare your own from low fat recipes. With only 198 calories, you can feel less guilt when delighting in this chunky and spicy tuna melt.



2 5-ounce cans of chunk light tuna (drained)

4 slices of whole-wheat bread (toasted)

⅛ teaspoon of salt

1 tablespoon of lemon juice

2 tomatoes (sliced)

½ cup of shredded sharp Cheddar cheese

1 tablespoon of chopped flat-leaf parsley

Dash of hot sauce (we recommend either the sauce No. 10 or the Sauce No. 23)

1 medium shallot, chopped (2 tablespoons)

Freshly ground pepper (to taste)

2 tablespoons of low-fat mayonnaise



First, preheat the boiler. Then combine the shallot, parsley, mayonnaise, lemon juice, pepper, tuna, salt, and hot sauce together in a medium sized bowl. Then spread ¼ cup of the tuna mixture on each slice of toast. Top the toast with tomato slices and 2 tablespoons of cheese. Then place the sandwiches on a baking sheet. Broil them until the cheese is bubbling and golden brown. This should take about 3 – 5 minutes.

Who says that sandwich melts can’t be both delicious and low in fat? For more information on other ideas on unique recipes featuring gourmet hot sauces, be sure to regularly check in on our recipes page. We update it twice weekly with unique, low fat recipes, tidbits on sauces, and more information on spicing up your daily meals. If you would like to see about getting any unique hot sauces for your own low fat recipes, be sure to check out our shopping page.


Nutritional Information Per Serving:

Per serving, it carries 8 g of fat (3 g Sat), 3 g of fiber, 17 g of carbohydrates, 16 g of protein, 31 mcg of folate, 31 mg of cholesterol, 3 g of sugars, 1 g of added sugars, 834 of IU vitamin A, 12 mg of vitamin C, 158 mg of calcium, 2 mg of iron, 458 mg of sodium, 330 mg of potassium.


Original recipe:


Rick Turner