Monday means it’s time to eat your greens!
I never expected to post a recipe using canned tuna, but here we are. This green goddess tuna is quickly becoming a favorite—bright, creamy, and perfect for an easy midday meal.
I’m on a bit of a mission to create and share more lunch-friendly recipes. Honestly, it’s selfish: I want more tasty, simple lunches for myself.
Growing up, tuna lunches were common in my house. My mom and I loved them (I could have lived without the chopped celery, though), while my dad and brothers steered clear. That meant that when tuna appeared, it was a special treat for the two of us.
I usually ate it on toast, though crackers were also fair game. I didn’t pack tuna for school lunches, but on weekends and during summers it was a go-to.
Then, after a particularly bad incident with tuna noodle casserole maybe in college, I took a long break from tuna. It didn’t resurface regularly until my twenties, when I realized I liked it again—especially when it’s flavored and dressed well.
These days I prefer tuna mixed with olive oil, herbs, and greens — stuffed in a pita or scattered over a salad. I’m not opposed to mayo, but it’s not always my first choice. What really won me over here is the green goddess dressing.
The green goddess dressing that’s been buzzing everywhere—rich with avocado, Greek yogurt, fresh herbs, garlic, and a touch of lemon—turns this tuna into something extraordinary. Because it uses both avocado and yogurt it’s creamy, bright, and satisfying without feeling heavy. Make extra and keep it in the fridge: it’s fantastic on chicken, fish, roasted vegetables, or as a dip for raw veggies.
For these tartines, I toss canned tuna with a generous amount of green goddess dressing and fold in baby arugula for a peppery bite. I spread more dressing on toasted multigrain bread, pile on the tuna-arugula mixture, top with shredded Havarti, then broil until the cheese is perfectly melted and bubbly.
The result is pure melty bliss. It’s funny we never made tuna melts growing up—only sandwiches—despite our love of cheese. I’ve remedied that now, and I’m very happy about it.
Green Goddess Tuna Melt Tartines
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Ingredients
- 1 avocado
- 2/3 cup plain Greek yogurt (full fat or 2%)
- 1/3 cup mayonnaise
- 2 garlic cloves
- 1/2 cup baby arugula greens
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 2 tablespoons snipped chives
- 1/2 lemon, juiced
- salt and pepper
- 5 ounces tuna (canned or packaged in water)
- 1 cup baby arugula greens
- 2 to 3 ounces Havarti cheese, freshly grated
- 4 slices multigrain bread, toasted
Instructions
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Add the avocado, Greek yogurt, mayonnaise, garlic, arugula, parsley, basil, chives, lemon juice, salt, and pepper to a food processor. Blend until smooth and spreadable.
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In a large bowl, combine the tuna and 1 cup baby arugula. Add about 1/4 cup of the green goddess dressing and toss gently. Add more dressing as needed until the tuna is well coated.
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Spread a spoonful of green goddess dressing on each slice of toasted bread. Top with the tuna mixture and sprinkle about 1/2 ounce of grated Havarti on each tartine. Broil on high for 1 to 2 minutes, until the cheese melts and bubbles. Serve immediately with chips or your preferred side.
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More cheese, please.