Good Habit Tuna Melt

A single-serving tuna melt that’s portion-controlled and ready before you even have time to wonder what’s for lunch. Flaked tuna mixed with diced celery, red onion, mayo, and mustard gets piled on toasted bread, topped with mozzarella, and broiled until bubbly.

The celery and red onion add crunch and a sharp bite that keeps the tuna salad from feeling one-dimensional. A dash of oregano in the mix gives it an Italian-leaning flavor that pairs naturally with the mozzarella instead of the usual cheddar.

Toast the bread before spreading the tuna. Starting with a crisp base means the bread holds up under the broiler and doesn’t go limp from the tuna mixture’s moisture.

Kitchen Tips

• Drain the tuna thoroughly. Press it against the side of the can with a fork to squeeze out excess liquid.
• Watch the broiler closely. Mozzarella goes from melted to burnt quickly, and the distance between golden and charred is about 30 seconds.
• Spread the tuna all the way to the edges of the bread so every bite has filling. Bare edges just toast into hard, dry corners.

Variations

• Cheddar classic: Swap the mozzarella for sharp cheddar for a more traditional American tuna melt.
• Everything bagel base: Use a toasted everything bagel half instead of bread for more flavor and texture.