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Tuna Melt – GERD / Acid Reflux Friendly Version

Servings

6

Serving size

1 open faced sandwich
COOKING TIME
30 Minutes

This recipe can be multiplied. The tuna keeps well for about 48 hours in the fridge, but cooked sandwiches don’t keep well.

Tuna Melt – GERD / Acid Reflux Friendly Version

Ingredients

1 can Canned no-salt added tuna fish in water (in water, drained)
1 Medium stalk Celery, raw (small dice)
2 Tbsp. Reduced fat mayonnaise
1 to taste Black pepper
6 slice Whole wheat bread (or gluten-free bread)
3 ounce Reduced fat cheddar cheese (Swiss, cheddar or mozzarella) (grated)

Instructions

Preheat the oven to 400° F.

Mix together the tuna, celery, mayonnaise and pepper.

Divide the tuna evenly between the 6 slices of bread. Top with the cheese.

Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.

Sodium

This is a low sodium recipe.

Recipe Notes

When I was growing up this was a pretty common meal in the South. Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.

The choice of cheese is up to you. I’ve had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.

"Too few people understand a really good sandwich."

James Beard, Chef