Gluten Free Avocado Tomato Tuna Melts

Get your lunch game on with these warm and crispy Gluten Free Avocado Tomato Tuna Melts. Elevate your tuna sandwich into something glorious!

ME BEFORE THE RECIPE…

Ben is kicking my toosh this week. Physically, he’s beat me down. Don’t worry, not in a “Lifetime movie, call the cops” kind of way. He’s just convinced me to up my workout regimen and join CrossFit.

I’ve been complaining slightly about being bored with running. It’s weird because when I wake up to run, I dread it. When I start running, I dread it. Halfway through running, I’m dreading it. And that very last push on the very last mile, I dread it.

Then I finish. And you know what??? I LOVE it!

Why does that happen? I enjoy the aftermath of running, but the actual process of running is wearing me out mentally. Maybe it’s just because I’ve been doing it for so long.

In Hawaii, I used to attend a strength training workout group with a bunch of other mamas. We would bring our kids to the church gym and workout hard for a decent 30-45 minutes while the kids ran around and played. I was notorious for ignoring my children. I wanted them to know it was mommy time and they were capable of giving me at least 30 minutes of the day to do something for myself. Because of that precedent I set, I always felt like a received an effective, uninterrupted workout.

Ever since leaving Hawaii, I haven’t attempted to continue any kind of strength training routine and I think my body is feeling it. I genuinely looked forward to the variety in workouts, and now I’m stuck doing the same dang thing every single day: run, run, run, and RUN!

Anyway, with all my boo hoo-ing, Ben mentioned that maybe I should give CrossFit a try. I have been reluctant all these years because CrossFit is Ben’s territory and I don’t want to trample on his turf. I’m also weary of getting big and bulky. I tend to build muscle very easily and I just prefer more of a lean, runner build for my own personal body type.

However, this time around with my desperate need for change, I figured why not give it a try?

I’ve been attending regularly since Saturday. How’s it going, you ask? Well, let’s see. Basically, I haven’t been able to walk since Saturday.

Sitting down hurts, standing up hurts, bending down hurts, turning around hurts, EVERYTHING HURTS. I haven’t been this sore since running my two marathons. I wasn’t even this sore after running a 45 mile race last month. CrossFit is definitely waking up some muscles that have been sleeping for far too long.

HERE COMES THE RECIPE…

I have found that I’m a little more hungry since starting weight training. It may be because I am tearing up muscles and my body needs the protein to rebuild, or my body just may need more energy since I’ve still kept up with a good deal of running as well. Either way, I’ve been craving some pretty hearty breakfasts, lunches, and dinners this past week.

Regardless, I’ve been trying to provide myself with a little more protein than usual. I’m totally anti protein shakes, powders, bars, etc. so I’m just trying to do it the natural way by choosing foods that are naturally high in protein (not necessarily meat).

A quick and easy high protein lunch that I whipped up earlier this week were these Gluten Free Avocado Tomato Tuna Melts. They are pretty much impossible to screw up, and they’re prepared with little effort and a minimal amount of time; perfect for a midday meal or even a lighter dinner option.

I’m a loud and proud fish lover over here, so tuna melts rock my world. I love everything about them. If you hate fish…well, sorry then. I guess you could use shredded chicken instead. Or you could just find another recipe and work on expanding your seafood horizons. Just kidding. To each his own, but you really are missing out.

I will say, when I use tuna, I only use the white meat packed in water. I hate the tuna that is packed in oil. Yuck. Tuna packed in water is a high protein, low fat option that tastes delicious.

And speaking of low fat, I use a mixture of nonfat plain Greek yogurt and traditional mayo to cut down on the saturated fat in these tuna melts. Plus, I like the little extra tang that the Greek yogurt adds.

I’m pretty sure that most people who make tuna melts slap on some cheese and call it good. Man, are those people failing to experience the full glory that a tuna melt can be!

First of all, the tuna mixture has to be on point. Using just mayo in your mixture creates a tuna base that is bland and boring. Bring some excitement into your tuna by adding in spices for flavor and mix-ins for texture. I’m a fan of garlic, onion, and ginger with my tuna. Plus, a drizzle of fresh squeezed lemon juice really elevates the freshness of the canned tuna. As far as textural mix-ins, I usually opt for chopped celery or apples.

Once you have the tuna salad base, you can think about the toppings. Avocados lend an additional layer of creaminess to the tuna melt, which also means your tuna can be a bit on the drier side (less mayo) because the avocado will make up for it.

Next goes a thick slice of vine ripened tomato, or any other tomato variety you prefer. I’ve always wanted to try this with heirloom tomatoes and I can only imagine the flavor.

Lastly, pick a cheese that melts well and bubbles up when baked. I’m a sharp cheddar kind of gal, but the cheese choice in this recipe is completely adaptable. I’ve used white cheddar, muenster, mozarella, and gouda with yummy results.

Once your tuna melt is built, top it with some fresh or dried herbs (preferably oregano or basil), and pop it in the oven for a few minutes. I always broil mine at the very end just to make sure the edges of the bread and the top of the cheese get extra toasty and golden brown. Doesn’t that just sound amazing?!?!

So I think I’ve pretty much talked myself into making these Gluten Free Avocado Tomato Tuna Melts for dinner while writing this post. And I’m pretty darn excited about it. Go ahead, you can copy me. I won’t be offended.

YOU MIGHT ALSO ENJOY…

Gluten Free Avocado Tomato Tuna Melts

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Get your lunch game on with these warm and crispy Gluten Free Avocado Tomato Tuna Melts. Elevate your tuna sandwich into something glorious!

Author: Brielle

Recipe type: Sandwiches

Serves: 6 servings

Ingredients

For the tuna:
3 cans (5 oz. each) solid white albacore tuna packed in water, drained
¼ cup plain Greek yogurt
⅓-1/2 cup mayo
2 teaspoons fresh squeezed lemon juice
⅛ teaspoon ground ginger
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon ground mustard
⅛-1/4 teaspoon pepper
¼-1/2 teaspoon salt
2 tablespoons diced sweet pickles, plus 1½ teaspoons pickle juice (or just 2 tablespoons sweet relish)
¼-1/3 cup diced celery
For the sandwiches:
6 pieces of gluten free bread or 3 gluten free bagels or English muffins, halved
1 large (or 2 small) avocados, sliced
1 tomato, cut into ¼" slices
4 oz. sharp cheddar cheese, cut into slices
1 tablespoon fresh or dried oregano for garnishing

Directions

Preheat oven to 350 degrees. Lay bread or bagel or English muffin halves on baking sheet. Set aside.
In a small mixing bowl, add drained tuna, Greek yogurt, ⅓ cup mayo, lemon juice, ground ginger, onion powder, garlic powder, ground mustard, ⅛ pepper, ¼ teaspoon salt, and diced pickles with pickle juice or relish. Mix and mash with a fork until desired consistency is reached. Add additional mayo, pepper, and salt if needed. Stir in diced celery.
Top bread with about ¼-1/3 cup of tuna mixture. Add about 3 slices of avocado on top of each piece. Place a slice of tomato on top. Add cheese to cover tomato.
Bake at 350 degrees for 10 minutes until cheese is melted and starting to bubble and edges of bread are crisp. Increase heat to broiling and broil for 3-5 minutes until cheese is golden brown and bubbly. Watch closely so it doesn't burn.
Remove from oven and garnish with fresh or dried oregano. Serve immediately.