Mini Tuna Melts

For lunches and snacks, I’m always looking for the easiest ideas I can find that still taste great.  When I commute to work, I prefer smaller lunches that travel well and are delicious after they are re-heated if necessary.  I don’t have the time, or patience really, to create fancy lunches in the morning before work, so I tend to eat a lot of pepperoni, string cheese, almonds, egg muffins, salads and leftovers at work.  These mini tuna melts are another great option for the workplace or even to pack with a child’s lunch at school.  They take minimal effort to create and are easy to store in the fridge, plus they re-heat well for lunch or a mid-day snack.

I started by gathering my ingredients and pre-heating the oven to 350°F.  As you can see, these little melts require barely any ingredients which is one of my favorite aspects of a good keto-friendly recipe.  I now prefer tuna packed in extra virgin olive oil to help with the fat content, but feel free to use tuna in water if you do not enjoy the flavor of tuna in oil.

Next I finely diced the yellow onion into small pieces.  I enjoy the flavor of onion but did not want it to overwhelm the melts, so the smaller the pieces the better in this recipe.

I used a can opener and drained the oil from the tuna.  In a large mixing bowl I used a fork the separate the tuna into bite-sized pieces and added the sour cream, mayonnaise, onions, eggs, cheese, salt, pepper and parsley flakes.

Using a spoon I stirred the mixture until the eggs were fully incorporated and it resembled a tuna salad consistency.  The cheese should soak up a significant portion of liquid; you do not want these to be too wet when they go into the oven.

I thoroughly greased a six-cup muffin tin with non-stick spray and evenly portioned out the tuna mixture.  I baked them in the oven for 25 minutes until slightly golden brown on top and around the edges.  The melts will puff slightly as they bake but will settle as they cool.  I recommend letting them cool at least 5 minutes before trying to remove them from the muffin cups.  The sour cream and mayo as well as the cheese keep these very moist while holding their shape throughout the baking process.  The onions bring a bite to the melts and the tuna is just enough meat to make these a hearty, protein-packed lunch.  What are your favorite keto-friendly lunches? Let me know in the comments below!

Mini Tuna Melts

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6

Serving Size: 1

Mini Tuna Melts


  • 4oz tuna packed in oil, drained
  • 1/4c yellow onion, finely diced
  • 2 eggs
  • 1/4c mayonnaise
  • 1/4c sour cream
  • 1.5c shredded cheddar cheese
  • 1/2tsp parsley flakes
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 350°F and generously spray a muffin tin with non-stick spray.
  2. Finely dice the yellow onion.
  3. Drain the cans of tuna until all excess liquid is removed; use a fork to break up the tuna into bite-sized pieces in a large mixing bowl.
  4. To the tuna add the onion, sour cream, mayonnaise, eggs, cheddar cheese, parsley flakes, salt and pepper.
  5. Stir until all ingredients are combined to form a tuna salad consistency.
  6. Evenly distribute the tuna mixture into the muffin tin.
  7. Bake 25 minutes until lightly golden brown on top and around the edges.

Nutrtional Information

Per serving: 357 calories, 1g total carbs, 1g net carbs, 30g fat, 19g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Kat

    Making these right now and am so stoked! Tuna Melt is my fave sammich. These are so gonna make my day. Thank you for them!

  2. Wendy

    Thank you for your great recipes. I have been searching the internet for something to make on this cold morning other than just bacon and eggs. I have just made a batch of these Mini Tuna Melts, without the onion because onion makes my blood glucose too high, and they are brilliant. Just one was enough for me for breakfast.

  3. Georgene

    Looks like a great recipe and am going to try it right now. But I have a question. You indicated a 4 oz can of tuna in the ingredient list, but wrote about cans plural in the directions. I have only one can on hand, and want to know the amount before I start this tonight. Thanks for sharing your recipe!

    • Karen Bessel

      I noticed this as well – the instructions don’t say two cans. 🙂

      I’m going to whip up a batch of these for lunches this week. 🙂

  4. Gayle

    I’d like to try making these but can I substitute yogurt for the mayonnaise? I know it won’t be as creamy, I just want to make sure the recipe will still work. Thanks!

    • Hi Gayle. Yes, you could probably use Greek yogurt in place of the mayo, but you really cannot taste the mayonnaise if that’s the reason for the substitution.

  5. Kim

    I make these all the time and they are delish, with my hectic week I make a double batch but they still go so fast with hubby and I !
    Can’t these be stored in the freezer for pre prep for snacks, breakfast ect?
    Sure would be nice if the could be
    Thank you for sharing the recipe

    • Hi Kim! You could absolutely try freezing them, I don’t see why that would be an issue at all. You could just pop em in the microwave to re-heat and they should be perfect. Great idea!

  6. Karen Bessel

    Hi Alison!

    I love your blog!!!!!

    Do the eggs just serve to hold things together or do they produce a eggy flavor?

    Have you tried adding chopped celery or peppers? Those seem like a good addition to add a little bit of crunch. 🙂

    • Hi Karen! Thank you! They just hold things together, definitely do not have an eggy flavor. I have not tried adding celery or peppers but I bet that’d be great!

  7. Joan Benham

    Oh my goodness! Just made these. Success! I used English Cotswold cheese instead of onion and cheddar ( it has onion and chive in it) also added 1/4 cup chopped green pepper. 2-7oz. Cans of tuna with same amount of eggs, mayo and sour cream. Made 11 melts. Perfection. These will be a regular on my menu.

  8. Janie

    Love this recipe! I have a question though. I just made it with the ingredients I had and I added up all the calories and divided them by 10 (because that’s how many muffins mine made) and I only got 98 calories per muffin. Am I doing something wrong??

    • Hi Janie! My muffin tins are pretty big, and the ingredients listed only made 6. If you used slightly different amounts, I could see how they might only be 98 calories per muffin. I use My Fitness Pal when I create recipes; I put the ingredients into their recipe creator, and they do the math for me, which is how I came to the nutritional information on this and every other post on my blog. Hope that helps!

  9. Carlos

    They are delicious!!! The good thing is that you can change them slightly by using other kind of cheeses, adding red pepper or tomato cut in little pieces. Have you tried baking it using a single baking pan or dish instead of a muffin tin?

    • Glad you like them, Carlos. And yes you can totally customize them. No I haven’t tried baking it like a casserole. They would probably take longer in that form, so I would check every 5 minutes until the middle is set.

  10. Rochelle

    I made these and they were great! I have also made them adding homemade ranch dressing seasoning, using minced chicken, beef, salmon, and turkey. I have switched up the cheese and use mozzarella, Colby or cheddar. Always good! Thanks for the great recipe!

  11. Shells

    These are so yummy! I love having tuna melts for lunch. I added diced celery and right before I got them out of the oven I crushed a pork rind on them because I love a crunch!

  12. Patty

    Just getting into Keto food planning and tried this recipe. These are really good, thanks for the great recipe!

    • I would recommend baking them the same day. The start-to-finish process does not take very long, and I wouldn’t want raw egg and tuna sitting in the fridge over night, personally.

  13. Kathy

    When you made 6 melts, are you using a jumbo muffin pan? Or just filling 6 of the 12 tins in a regular muffin pan.

  14. Rebecca

    This is only loosely related to this recipe. I want to make something like this with a buffalo chicken salad. Is the cheese important to the recipe? Maybe mozzarella would work? I want to make this, but I don’t have any tuna and a bunch of carrots and celery I would like to use.

  15. Kelly

    So I’m cooking the recipe right now but didn’t read comments til after. I did everything right except I only used 1 can because ingredients said 4oz. Praying it still comes out ok but now worried I just wasted a bunch of food. ☹️

  16. Tracy

    My first Keto recipe! These were so good! I was super anxious to try them and only had one egg and no sour cream. UGH!!! Sub’d more mayo and spiced it up with fresh jalapeños. It really was super easy and tasty. I also had to use an ice cream scoop/disher instead of muffin tins then baked them on parchment paper. They stayed nice and compact without spreading too much. Can’t wait to try more of your recipes!

  17. Bonnie

    I made these today, but as a casserole instead of in a muffin tin. Took longer to cook but tasted great. I made it with 1 can of tuna, as that’s what the recipe says – it wasn’t until I read the comments later that I found it’s supposed to be 2 cans. Is it too hard to correct the recipe so people who don’t read the comments will know?

    • Hi Marisha – it should be 4oz for the whole recipe, apologies for the confusion. I think the cans I had were small and that’s why I used two at the time I made this post.

  18. Gail

    Another tuna question … is it 2-4oz cans for a total of 8 oz of tuna or is it should it only be 4 oz tuna for the whole recipe? Thanks

    • Hi Gail – it should be 4oz for the whole recipe, apologies for the confusion. I think the cans I had were small and that’s why I used two at the time I made this post.

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