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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Toast
When ready to serve, toast 1 slice wholemeal sourdough over medium heat for 1 to 2 minutes until lightly golden and warm.
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.
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.