Upgrade Your Tuna Melt: Swap Mayo for Greek Yoghurt for a Tastier Sandwich

Tuna melt sandwiches are a classic choice for a hearty yet light meal, especially during warm summer months. They are ideal for picnics, beach trips, or a simple lunch. However, when made with mayonnaise, they can become greasy or stale, as the fat and oil in mayo tend to spoil quickly in heat, leading to a watery texture and sour taste.

Why Greek Yoghurt Works Better

Cookbook author Erin Clarke, creator of the blog Well Plated, recommends using plain Greek yoghurt instead of mayonnaise for the "best" tuna melt. Greek yoghurt provides a creamy texture without the oiliness, offering a tangy flavour that complements the saltiness of tuna. It keeps the filling light and refreshing, and unlike mayo, it resists spoiling on hot days.

Benefits Over Mayonnaise

Healthier: Greek yoghurt is lower in fat and calories, making the sandwich lighter.
Better Texture: It avoids the slimy or greasy feel that mayonnaise can create.
Enhanced Flavour: The clean tanginess pairs perfectly with tuna, making the sandwich more appetising.

Recipe for the Perfect Tuna Melt

Ingredients

2 cans of tuna (about 140g each)
100g plain Greek yoghurt
40g cornichons or small dill pickles
3 tablespoons red onion
2 teaspoons lemon juice
1 teaspoon grainy mustard
1 tablespoon parsley or dill
6 slices of bread
3 slices sharp cheddar cheese
3 tablespoons unsalted butter
Salt and pepper to taste

Method

Drain the tuna thoroughly and place it in a bowl. Finely chop the pickles, red onion, and herbs.
Add Greek yoghurt, pickles, red onion, lemon juice, mustard, herbs, salt, and pepper to the bowl.
Using a fork, mash and stir the tuna mixture until well combined. Adjust seasoning if needed.
Divide the tuna mixture equally among three slices of bread, spreading to the edges. Top each with a slice of cheese and another bread slice.
Butter the outside of each sandwich with about half a tablespoon of butter.