Tuna Melt – GERD / Acid Reflux Friendly Version



Serving size

1 open faced sandwich
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


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)


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.


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.


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