Hello & Welcome

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Maecenas bibendum malesuada fringilla. Fusce facilisis pellentesque velit a interdum.

View Portfolio Get in touch

Tuna Melt


  • Coconut oil spray

  • 2 large Portobello mushrooms

  • 3 oz. mozzarella cheese, grated

  • 2 cans of tuna

  • 1 large stick celery, finely sliced

  • ½ English cucumber, sliced and then quartered

  • 4 TBSP fat-free Greek yogurt

  • ½ TBSP lemon juice

  • 1 TBSP white wine vinegar

  • Salt and pepper

  • ½ tsp guar gum

Total Time: 13 min Prep: 5 min Cook: 8 min
Yield: 2 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

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 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.