Meatless Friday: Tuna and Provolone Melt

Amy J. Cattapan shares an upgrade on the usual tuna melt: a great high-protein lunch option for Meatless Friday. Download our printable recipe card.

Like many women in my age bracket, I’ve been working hard to fight against muscle loss. This has meant a lot of research into strength training and learning how to pack more protein into my meals. While I’m far from being an expert on either of those topics, my research has suggested adding more salmon and tuna into my diet. Thus, I’ve been playing around with different tuna recipes, so I thought I’d share a tuna melt dish that can make for a snazzy lunch or easy dinner when paired with a salad or veggies.

Ingredients:

1 can of tuna (5 oz.)
¼ cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon olive oil
½ tablespoon lemon juice
1 tablespoon chopped fresh parsley
Salt and black pepper
2 slices provolone cheese
2 slices multigrain bread 

Instructions: 

Chop the celery, red onion, and parsley. Drain the tuna and flake it with a fork. 

In a medium bowl, combine the tuna, celery, and red onion. 

In a small bowl, whisk together the olive oil and lemon juice. Then pour it over the tuna mixture. Add in the chopped parsley and season with salt and pepper. 

Preheat your oven’s broiler on high. Meanwhile, toast the two slices of multigrain bread. 

On a baking sheet, place the two slices of toast. Divide the tuna mixture between the two slices. Top each one with a slice of provolone. 

When the broiler is ready, put the baking sheet under the broiler for about 2-3 minutes, or until the cheese is melted. Serve immediately.