Hello! I am writing this on a Saturday. It will be posted on a Sunday. What day of the week is it now that you are reading it? I have no clue. And more to the point, it doesn’t matter in the slightest. Food is not day-specific. We love that. Another thing we love is a Mushroom Tuna Melt.
Tuna Melt is one of those strange American things that I never really understood until I had been stateside for a while. We don’t have Tuna Melts in England. Well maybe we do now (anyone??), but we certainly didn’t when I was living there. Thinking about it, we’re really not huge tuna (pronounced “chew-na”) eaters in England; we’re way more into salmon. Americans, on the other hand, just loooooooove their tuna (pronounced “too-na”). They get all excited about the difference between the albacore and the chunk light; we Brits didn’t even know there was such a thing as albacore. Alba what?? I remember the first time I saw the dizzying array of canned tuna choices in a US grocery store. Heavens to Betsy! I just want a can of tuna, people.
Another thing that was a mystery to me when I arrived on this side of the pond was Portobello mushrooms. I don’t remember ever having heard of them in England. Portobello is the name of the world’s largest antiques market, and it’s in London. That’s all I know. Once I got to the good ol’ USA, however, I started seeing the word “Portobello” on menus and hearing people talk about it; to be honest I could never quite figure out what they were on about. Then one day I saw some ginormous Portobello mushrooms at the grocery store, and I knew I had to introduce myself.
I decided, in a random moment of “Let’s do something different!”, to marry a Portobello mushroom with a tuna melt, which after some cruising around the internet I discovered is essentially a tuna salad with melted cheese sandwich. Or something very close to that.
I grilled (broiled) a huge old Portobello mushroom, melted some cheese on it, and then, when it came bubbling and sizzling out of the oven, heaped tuna salad on top. It was fun, fast and fabulous. It was also delicious. I’ll be doing it again.
I love this dish: fish, Greek yogurt and veggies – and really more assembly than cooking. Hurrah! I do love meals that don’t require more than assembly for my own dinners. Because recipe development takes ages. Another thing that would make a lot of you happy is that you can make a large batch of the tuna salad in advance and then just grill (broil) up your Portobello and cheese in 5 minutes when you get home for a super-fast, keto supper. I took the rest of the tuna salad as lunch the next day, along with a Romaine lettuce. Lunch splendidness right there waiting in the ‘fridge as I headed out the door in the morning. Love that.
I love how all the textures work in this Mushroom Tuna Melt – creamy dressing, silky melted cheese and crisp, crunchy veggies; all topping a sturdy, substantial super-‘shroom. I ate mine out on the terrace in the dwindling Spring sunshine. It was quite lovely.
I have now completely embraced both Tuna Salad and Portobello mushrooms. Twelve years late, but I got there eventually.
Please don’t wait that long before you try this Mushroom Tuna Melt!
Mushroom Tuna Melt
Author: Carrie Brown | Prep time: 5 mins | Cook time: 8 mins | Total time: 13 mins | Serves: 2
What You Need
- Coconut oil spray or avocado oil spray
- 2 large Portobello mushrooms
- 3 oz / 85g strong cheddar cheese, grated
- 7 oz. / 200g canned tuna
- 1 large stick celery, finely sliced
- ½ English cucumber, sliced and then quartered
- 4 TBSP unsweetened full fat Greek yogurt
- ½ TBSP lemon juice
- 1 TBSP white wine vinegar
- Sea salt and pepper
- ½ tsp guar gum
What You Do
- Spray a baking sheet with coconut oil, place Portobello mushrooms upside down on the sheet and grill (broil) for about 6 minutes until tender.
- Meanwhile, in a bowl mix the tuna, celery, cucumber, Greek yogurt, lemon juice, white wine vinegar, and salt together well.
- Sprinkle the guar gum evenly over the tuna salad and quickly mix immediately to incorporate it into the salad thoroughly.
- Spread the grated cheese evenly over the mushrooms and place back under the heat to melt the cheese, about 2 minutes.
- When the cheese is completely melted, remove the baking sheet from the oven.
- Carefully transfer each mushroom onto a separate plate.
- Pile tuna salad onto each mushroom.
- Grind some black pepper over and serve.
Top Recipe Tips
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
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- For lots more great recipes check out our scrumptious cookbooks!