📋 Healthy Mexican Tuna Melt Recipe (with canned tuna)

Mexican Tuna Melt on a white plate with a dish of salsa in a small white bowl

5 from 1 vote

📋 Healthy Mexican Tuna Melt Recipe (with canned tuna)

This Mexican Tuna Melt is a new take on an old favorite, pairing Mexican flavors with healthy broccoli slaw, two types of gooey melted cheese and canned tuna for an easy, healthy and quick tuna melt meal. If you are looking for canned tuna recipes, this unique, quick and delicious recipe is for you!

Course entree, main

Cuisine Mexican

Keyword canned tuna recipe, mexican, tuna melt

Special Diet weight watchers

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 265kcal

Author Terri Gilson

Equipment

Ingredients

½ 340g/12oz bag broccoli coleslaw see NOTES for using remaining ½ bag
½ cup sharp/old cheddar cheese light or regular
½ cup Monterey Jack cheese
1 170g can tuna (drained)
¼ cup mayonnaise
½ teaspoon crushed or pureed garlic
½ teaspoon agave syrup
½ teaspoon salt
2 tablespoon fresh lime juice can substitute concentrated lime juice (but you only need ½ the amount)
1 tablespoon fresh cilantro finely chopped
1 tablespoon jalapenos I use tamed jalapenos, chopped
3 taco shells crushed
⅓ cup canned, sliced black olives
¼ cup chopped green onion
4 tablespoon salsa
4 slices of bread * I use rye bread

Garnish: additional salsa and sour cream

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F (176 degrees C). Spray 9X13 baking sheet with non-stick cooking spray
In a small mixing bowl, mix garlic, lime juice,mayo and agave together with a whisk.
In a separate large bowl, combine tuna, broccoli slaw, green onion, jalapenos, cilantro, black olives and salt together in a large, separate bowl.
Pour mayonnaise mixture over broccoli coleslaw/tuna mixture and mix well.
Toast bread (to prevent sogginess)
Top toast with about ⅓ - ½ cup broccoli/tuna mixture (however much you can fit on)
Soften taco shells in microwave for 20 seconds then crush. Spread crushed shells over tuna melts, dividing shells between all 4 melts
Spread 1 tablespoon of salsa on each melt over crushed taco shells.
Top with both cheeses, dividing between all 4 melts,
Melt in oven for 8 minutes, then turn up to broil for about 2 minutes or until cheese is bubbly and starting to brown. * If it's really hot, melt the cheese in the microwave for 3-4 minutes.
Top with additional salsa and sour cream as garnish, if desired.

Notes

*If you don't like it spicy, skip the jalapenos

Expert Recipe Tips:

Use the right tuna texture for best mixing. Flaked light tuna mixes more easily into the broccoli slaw and gives you a more even melt. If using chunk tuna, be sure to really break it up with a fork so you don’t get dry pockets of tuna.
Toast the bread well (don’t rush this step!). A firm toast is the best insurance against soggy melts, especially with a moist slaw topping and salsa. Toast it darker than you normally would.
Dry your add-ins slightly for a better melt. If your broccoli slaw or olives look wet, pat them dry. Excess moisture is the main cause of sliding toppings and soggy bottoms.
Layer strategically so nothing falls off. Press the tuna/slaw mixture gently into the toast before adding the crushed taco shells. This helps the mixture adhere and gives the cheese something to grip onto so it stays put when melted.
Microwave shortcut: melt cheese in stages. If using the microwave instead of the oven, melt the cheese in 30–40 second bursts. Low-fat cheese especially melts slower and can get rubbery if overheated all at once.
Don’t skip the crushed taco shells. The shells add essential texture and keep the topping from feeling too soft. Softening them in the microwave first gives you easy, even crumbs and prevents sharp pieces.
Balance the flavors (sweet, salty, tangy). Taste the mixture before assembling—if it leans too tart, add a tiny splash more agave; too sweet, add an extra squeeze of lime.
Use freshly grated cheese for the best melt. Pre-shredded cheese contains anti-caking agents that melt less smoothly. Grating your own (even the low-fat varieties) gives you a smoother, stretchier topping.
Add heat thoughtfully. Tamed jalapenos give mild heat, but if you want more kick, try pepper jack cheese or add a small pinch of chili flakes to the tuna mixture—this avoids making the melts watery, which can happen with pickled jalapeño brine.
For extra browning, move the tray up. When broiling, place the baking sheet in the upper third of the oven. It helps the cheese blister faster without overheating the tuna mixture.
Use the air fryer for ultra-crisp melts. Air fry at 350°F for 5–6 minutes to melt the cheese and toast everything evenly. It’s quicker and gives a crispier finish than the oven.
Make ahead without sogginess. Prep the tuna/slaw mixture and store separately. Assemble and melt just before serving. This keeps the bread crisp and the cheeses melty.
Keep sodium in check. Between canned tuna, olives, and cheese, this can get salty fast. If you're sensitive to sodium, choose low-sodium canned tuna and reduce the added salt slightly.

Nutrition