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Portobello Tuna Melts

Portobello Tuna Melts

  • Author: Brandie Valenzuela


Portobello Tuna Melts are a healthier version of the old-school tuna melts you may know. This healthy tuna recipe features a no-mayo tuna salad and a portobello mushroom cap as a base, instead of bread.


  • 2 large portobello mushrooms (cleaned, stem and gills removed)
  • Olive Oil
  • 6 oz . Ocean Naturals Skipjack Chunk Light Tuna (drained)
  • 1 stalk celery (finely chopped)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped banana peppers
  • 1 1/2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 slices tomato
  • 2 slices Swiss cheese (thinly sliced)


  1. Preheat oven to 350 degrees F. Brush top and underside of mushroom cap with a bit of olive oil. Place mushroom caps on a baking sheet, top side up. Bake for 5-10 minutes until tender. Carefully turn mushroom caps over (tops now be laying on the baking sheet). Drain excess water/liquid off of baking sheet and mushroom caps.
  2. In a bowl, toss together Ocean Naturals tuna with celery, onion, and banana peppers. Mix in lemon juice and olive oil. Season with the salt and pepper, adjusting both, if you wish.
  3. Divide mixture between the two mushroom caps, stuffing each one and creating a mound of tuna salad on the mushroom. Lay 1 tomato slice on top of tuna salad and then 1 slice of cheese. Return to the oven and bake until cheese is melted.
  • Category: Sandwich
  • Method: Baked
  • Cuisine: American

Keywords: 9 ingredients, tuna melt no bread, portobella keto recipe, keto tuna melt,

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