Make Bagel Tuna Melts for a warm, toasty, and cheesy lunch!
Tuna melts were one of my favorite lunches to eat on weekends when growing up. My mom would often make them on Sundays for a yummy and easy meal to enjoy after church. These melts have a whole wheat bagel as the base with tuna salad on top. And what a tasty tuna salad it is! It’s made with White Albacore Tuna (not that cat food like chunk light kind), fresh crisp onion and celery, and a few spices and herbs. It’s then topped with lots of cheese that melts down into the tuna. So good!
If you have little kids that won’t eat this large of a portion you can use English muffins instead of bagels. And if you want to cut down on carbs you can get bagel thins.
Serve this melt with a side of fruit and/or veggies and you’ve got a delicious balanced meal!
Tuna Melts
Ingredients
- 2 bagels, cut in half
- 2 7 ounce cans white albacore tuna, drained
- 2 tablespoons red onion
- 3 tablespoons celery
- 1/3 cup mayonnaise
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried dill weed
- 1 cup Colby Jack cheese, shredded
Instructions
- Place bagels cut side up on a foil lined baking sheet and broil for 1-2 minutes until lightly toasted.
- In a mixing bowl, mix tuna, onion, celery, mayonnaise, lemon pepper, and dill weed until evenly combined.
- Top toasted bagels with tuna mixture and sprinkle with cheese. Broil for 3-4 minutes until cheese is melted. Serve while hot.
Medha @ Whisk & Shout
October 20, 2015 at 11:13 amThis looks like such a fabulous breakfast or brunch! Everything is better on a bagel 🙂
Melanie
October 22, 2015 at 8:51 amHaha! So true. Can’t go wrong with more carbs!
Paige
October 20, 2015 at 12:46 pmThis looks amazing! I definitely want to try this for dinner one night next week!
Melanie
October 22, 2015 at 8:50 amYou’ll love it Paige! So quick, easy, and most importantly delish!
Malinda @ Countryside Cravings
October 24, 2015 at 1:46 pmI love tuna melts and I too grew up eating them and still do. Only I love how you used a bagel, I use hamburger buns. Bagel tuna melts sound waaaaay better!!
Margaret Ann @ MAK and Her Cheese
October 24, 2015 at 11:58 pmI LOVE tuna melts! They’re surprisingly versatile and work well with a variety of mix-ins–dill pickle, sun-dried tomatoes, balsamic vinegar, and tarragon are some of my favorites (and yes, all together!). I’ve never used colby jack as the cheese, though. Can’t wait to try it!