Tuna Melt Peppers

15 Minutes

super easy


The tuna melt is an American cult classic. It’s everything we admire; fast, convenient, satisfying, predictable.

This tasty combo of tuna and cheese can be all dolled up or stripped to its bare bones. No matter which way you slice it, it will somehow still be exactly what you’re craving. I took this idea and ran with it as the tuna melts I grew up on we’re definitely a bit heavier. So, instead of mayo, I use plain Greek yogurt. And instead of bread, I use a bell pepper. I’m not here to carb-shame anyone and I use mayo all the time; though I personally prefer vegan mayo even though I am clearly not vegan. So, if you’d prefer to use bread please know that you are more than invited to do so.

As for the fish, I buy SafeCatch, which is a low-mercury brand canned yellowfin tuna. I definitely don’t want to get dark here so I won’t go into too much detail but it is really important that you buy low-mercury canned tuna. Here’s the cliffs notes: Though mercury exists naturally at low levels in rock, soil and water, its concentration has increased over the years by way of human-made, or anthropogenic, emissions from things like power plants, fossil fuels and other high-level industrial operations. The heavy metal from these systems gets into the atmosphere and the oceans, where it accumulates in tuna and other large fish via a highly toxic form, methylmercury, which can cause a lot of problematic health issues for humans. Think: impaired brain function, focus, memory etc.

The moral of the story is that I might have just killed the vibe and if so, I’m sorry but also you’re welcome. Buy low-mercury canned tuna, don’t eat it every day and you will be fine.

Why You’ll Love it 

Tuna melts are the bread and butter of a lazy, delicious, nourishing meal. You likely have all the ingredients in your kitchen and just enough energy to throw it all together.

Canned tuna is a great source of healthy Omega-3 fatty acids, selenium, iodine, and vitamin D.

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

     1 can yellowfin tuna: $11.59

      2 tbsp Greek yogurt: $0.63

     1 celery stalk: $1.28

     ¼ red onion: $0.12

     1 large orange bell pepper: $3

     2 tbsp dijon mustard: $0.16

     1 tsp extra virgin olive oil: $0.08

     1 piece sharp cheddar cheese: $1.05

     3 – 4 cherry tomatoes: $3.99

     Total Cost: $21.9

What You’ll Need

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Adjust Servings
1 can yellowfin tuna, Safecatch or a brand similar is best
1 large orange bell pepper, halved
1 celery stalk, halved lengthwise and finely chopped
¼ red onion, finely chopped
2 tbsp Greek yogurt
2 tbsp dijon mustard
1 tsp extra virgin olive oil
1 piece sharp cheddar cheese, halved
3 - 4 cherry tomatoes, thinly sliced

Nutritional Information

202 Calories
7g Total Fat
652mg Sodium
11g Total Carbs
3g Fiber
7g Sugar
21g Protein



Preheat the oven to 450 degrees Fahrenheit.
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Wash, halve and remove the seeds from the bell pepper; set aside. Transfer pepper to a small baking tray and bake for about 8 minutes.
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While that’s cooking, combine all tuna salad ingredients except cheese. Mix well with a fork, taste and adjust as you see fit.
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Then, remove pepper from the oven and carefully transfer tuna mixture evenly into both halves and top with sliced tomatoes and cheddar cheese. Return back into the oven for 5 minutes to melt the cheese. Remove, let cool and enjoy!
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