These mini tuna melts are loaded with flavor and not the calories! Tuna is tossed with tomatoes, capers, shallots and a simple red wine vinaigrette. 

I was hungry. It was lunchtime and all I had was tuna fish.

I wasn’t in the mood for a tuna sandwich because they can be just so borrrrrring (heavy on the rrrr) can’t they? So as I stared blankly at the can of tuna in my pantry thinking I should use it so it’s one less thing to pack and move, because a can of tuna will make it or break it, right?!

My mind was on one track only and the only thing I could think to make was a tuna melt or melts.

Mini Tuna Melts l

But I figured since it’s summer and I’m working so hard (don’t laugh) to wear this swanky two piece I’ve had since I was twenty, I thought hmmm I’m gonna skinni-fy the classic ol’ tuna melt.

I was bent on toasting these mini tuna melts. I didn’t want to go the traditional route and slather butter all on one side of a slice of bread and make a half-grilled-cheese of some sorts, although now that I think about it… it doesn’t sound too bad.

Anywho… the skinni-fying worked. Boo-yah.

Now I have to warn ya, these are addicting. I promise they are still pretty darn healthy alternative to your typical tuna melt unless you eat half of the batch. Not that I did that… or did I? I’ll never tell.

Let’s get on with it shall we?

Roughly chop the parsley, you’ll need about 2 tablespoons. Then remove the seeds from half of a Roma tomato and dice it up smallish. Do the same with a shallot, minus the whole seed removal step and set all those off to the side.

Drain a 12 oz. can of tuna. Albacore, in water is preferred.

Throw it into a bowl and break it up with a fork.

Measure out two tablespoons of capers. Now who here could eat capers straight out of the jar? Because I could/do/have… ummm.

And add the capers along with the shallots, parsley and tomatoes in with the broken up tuna fish.

Season with some black pepper to taste.

Give it a quick stir… pretty already, no?

Lastly measure and add two tablespoons of red wine vinegar.

And a quarter cup of extra light olive oil.

Season with some salt to taste. The capers and the feta {we’ll sprinkle that on later} can be a little salty so be sure you taste as you go. It’s a dirty job but somebody’s gotta do it.

Give it a final stir and taste yet again to make sure your taste buds approve.

Line up 16 or so mini pita breads.

And spoon or fork some onto each pita evenly.

You could stop here, but why?

Mini Tuna Melts l

When you could sprinkle them with feta! I love you feta! Throw these into a 400 degree oven until toasty and the feta just starts to brown. It’s about 10-12 minutes so don’t stray too far from the oven.

Mini Tuna Melts l

These mini tuna melts really do make for an excellent lunch/snack but they could totally rock out on their own as appetizers too! … and let’s not forget to mention that they are utterly adorable.

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Mini Tuna Melts l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Skinny-Mini Tuna Melts
Yield: 4 servings

Skinny-Mini Tuna Melts

These mini tuna melts are loaded with flavor and not the calories! Tuna is tossed with tomatoes, capers, shallots and a simple red wine vinaigrette.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 25 minutes


  • 1 (12 ounce can) albacore tuna in water, drained
  • 1 shallot, diced small
  • 1/2 roma tomato, seeded and diced small
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons light olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt and freshly ground black pepper, to taste
  • 16 mini pitas
  • 1/2 cup freshly crumbled feta cheese


  1. Preheat your oven to 400° and arrange the pitas on a rimmed baking sheet.
  2. In a bowl combine the tuna, shallot, tomato and capers and parsley. Stir and season with fresh black pepper. Add in the vinegar and oil and stir. Taste to check the seasoning and sprinkle with a little salt if desired {keep in mind that you will be adding Feta which can be a little salty}.
  3. Spoon the tuna mixture evenly onto each pita and then sprinkle with the Feta.
  4. Slide the baking sheet into the oven and with the door cracked, watch until toasty and the Feta begins to brown.

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