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Tuna Melts with Carrot Fries

Skip the potatoes and roast up carrot “fries” as a satisfying side to this lightened-up tuna melt that eschews mayo for protein-rich yogurt.

Serves 4
Ready in 30 mins
Prep time 8 mins
Cooking time 22 mins
464 calories per serving


> 4 large carrots
> 2 tbsp olive oil
> 2 (5 oz) cans Nature's Promise Chunk Light Tuna in Water
> 3 stalks celery
> 1/2 cup nonfat  Greek yogurt
> 3 tbsp spicy brown mustard
> 1/2 tsp garlic powder
> 8 slices whole grain bread
> 1/2 cup shredded reduced-fat sharp cheddar cheese
> 1/4 cup grated Parmesan


Preheat the oven to 425°F. Peel the carrots and cut into French-fry-size sticks. In a large bowl, toss carrots with the oil, salt, and pepper. Arrange in a single layer on a foil-lined baking sheet. Bake 20 min., until tender and browned, tossing halfway through.
Drain the tuna and finely chop the celery. In a medium bowl, combine tuna, celery, yogurt, mustard, garlic powder, salt, and pepper. Toast the bread.
Remove cooked carrots from oven and heat the broiler to high. Place 4 slices of bread on a baking sheet and top with tuna mixture. Divide shredded cheese among sandwiches and broil 2 min., until cheese melts. Top with 4 remaining slices of bread. Sprinkle carrots with the Parmesan and serve with tuna melts.

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