American · Snack
Tuna Melt Smash Tub
Flaked tuna smashed with sharp cheddar, Dijon, and spring onion served on wholemeal sourdough, a fridge-ready classic American diner-style protein snack you scoop and serve all week.
$
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
18gFat
38gCarbs
2gSugar
5gFiber
780mgSodium
48mgChol
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Instructions
1
Prep
Drain and flake 240g canned tuna. Grate 50g sharp cheddar finely. Slice 2 spring onions, dice 1.5 tbsp celery, chop 2 tbsp parsley and 1 tbsp chives. In a bowl, whisk Greek yogurt, mayonnaise, Dijon, whole-grain mustard, lemon juice, lemon zest, Worcestershire, salt, and pepper until smooth.
2
Build
Add flaked tuna, grated cheddar, spring onions, celery, parsley, and chives to the dressing. Smash together with a fork until combined but chunky. Taste and adjust seasoning with more Dijon or lemon if needed.
3
Finish
Transfer mixture to an airtight container or glass tub. Dust the top lightly with smoked paprika. Refrigerate up to 3 days; flavour deepens and cheese softens overnight.
4
Toast
When ready to serve, toast 1 slice wholemeal sourdough or warm 1 wholemeal wrap over medium heat for 1 to 2 minutes until lightly golden and warm.
5
Grill
Scoop roughly 130g tuna smash onto toasted bread. Place under the grill on medium-high heat for 2 to 3 minutes until the cheese bubbles and the top is lightly charred.
6
Plate
Transfer to a serving plate. Arrange baby carrots, celery sticks, and sliced bell pepper alongside for extra fibre and crunch. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz / 0.5 can) canned tuna in spring water
- 50g (1.8 oz) reduced-fat sharp cheddar
- 70g (2.5 oz) plain 0% fat Greek yogurt
- 1 tbsp avocado-oil mayonnaise
- 1.5 tbsp Dijon mustard
- 1.5 tsp whole-grain mustard
- 22ml (1.5 tbsp) fresh lemon juice
- 0.5 lemon zest
- 0.5 tsp Worcestershire sauce
- 2 scallions
- 1.5 tbsp celery
- 2 tbsp fresh parsley
- 1 tbsp fresh chives
- 0.25 tsp fine salt
- 0.25 tsp freshly cracked black pepper
- 0.125 tsp smoked paprika
- 2 slices wholemeal sourdough