Portobello Quinoa Tuna Melts

The Ultimate (and easy) Lunch  - Quinoa Tuna Melts in Roasted Portobello Caps

When I was little, my dad used to make us tuna melts on the weekends. It wasn’t a lunchbox type of lunch because we couldn’t reheat at school (and let’s be honest, the melty cheese is the best part), but on the weekends? You better believe my brother and I were asking for tuna melts.

I have this weird thing about food sometimes where I like to eat it in an organized way. Waffles, for example, I always cut in the same way. They have little squares so I know exactly where to cut to get the perfect bite.

I’m also a color eater. When I used to eat Skittles or M&M’s or even tricolor tortellinis, I always used to eat them in color code order: least favorite to most favorite.

It’s bizarre, yes. But there’s something about the organization that I like.

And I do the same with tuna melts.

Portobello Quinoa Tuna Melts - the ultimate lunch when it comes to healthy and easy!

We’d have our tuna melts on a whole grain piece of bread with Vermont extra sharp cheddar cheese on top, cut into quarters. Each little square would last four bites. And each bite was the perfect blend of bread, tuna salad and cheese.

It was (and actually still is) the ultimate lunch.

Strangely, I don’t feel like seafood and cheese inherently go together. I suppose sometimes in pasta dishes you’ll have shellfish in a cream sauce, or you’ll make this smoked salmon and goat cheese spread, but cheese by itself with fish? Not really a great combo.

Tuna melts being the one exception to that rule.

When you combine tuna salad with melted cheese, it turns into this magical sandwich that is like nothing else. Not even chicken salad with melted cheese is quite as good (in my humble opinion at least).

But I didn’t want to just give you any old tuna melt today. You’re special and deserve something a little more classy :) I wanted this recipe to be different. I wanted it to be an elevated, more elegant version. Something that reminded me of my dad’s tuna melts from years ago, but would be worthy of serving at a lunch party (any derby folks out there? this could work!).

And my one stipulation? It had to contain quinoa, of course.

The Ultimate (and easy) Lunch  - Quinoa Tuna Melts in Roasted Portobello Caps

I started with the base. It could just be a slice of my high-protein quinoa bread, but that seemed a bit too traditional. I settled on portobello mushrooms because I knew that their flavor wouldn’t overpower the sandwich, but they’d be substantial enough to make it feel like a full lunch.

The filling is just regular old tuna salad, with a little quinoa twist. Wild-caught canned tuna, mixed with diced celery, dijon mustard, organic mayo and quinoa. We added a sliced tomato on top for added flair, but isn’t necessary if you aren’t a tomato-on-you-sandwich type person.

And then there was the cheese. I went the goat cheddar route (which you can find at most cheese shops), but this could easily be made with regular cheddar, monterey jack, swiss, or even vegan cheese. As long as its melty!

What resulted was simplistic perfection. Meaning that it only takes a few ingredients to transform this traditional (and a little boring) sandwich into a meal that’s delicious, filling, healthy, and seemingly fancy too :)

Oh yeah, and it could not be easier to make. Just check out the picture above! (don’t forget to pin it so you have this recipe on hand whenever you want!) And comes together in only 10 minutes.

Portobello Quinoa Tuna Melts

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 servings


  • 2 portobello caps
  • 1 can wild-caught tuna
  • 3 celery stalks, diced
  • 1/4 cup cooked quinoa
  • 2 tablespoons organic mayonnaise
  • 1 tablespoon dijon mustard
  • 2 slices tomato (optional)
  • 1 cup shredded cheese of choice
  • Salt & pepper to taste


  1. Scrape out gills from mushroom caps and set aside.
  2. Mix together tuna, celery, quinoa, mayonnaise and mustard. Season with salt and pepper.
  3. Split tuna salad between two mushrooms. Top with tomato (if using) and cheese.
  4. Broil for 3 - 5 minutes until cheese is bubbly and starting to brown.
  5. Serve immediately.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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7 Responses to Portobello Quinoa Tuna Melts

  1. this looks so good! Pinning!
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  2. Carolyn says:

    I’m unable to get into google to answer your questions…….I enjoy the recipes, but I’m celiac with dairy & other food allergies, so there are many I can’t use, or I swap out ingredients to make them user friendly for me…..I find your information very helpful……keep up the fantastic job you are doing at getting the word out there…..

  3. Michelle Juerschik says:

    Hello from Australia!

    I am unable to get into google for your quiz too, so I’m leaving a message here. I have to say I used to think the health food isle was honestly so daunting, I never had any idea how to cook all these weird looking grains, or what they go with at all. Living alone it sometimes feels like such hard work, some recipes call for 10-20 ingredients which nobody has! And so you end up on junk and takeaway food because it’s convenient. I found your website on Pinterest, and from there it’s taught me a lot about food, and my own health. Your recipes are SUPER easy,, healthy, yummy, filling and inexpensive to make. I actually look forward to cooking these days, and feel much better for it. I no longer get acne, bowel upset, headaches, “food comas”, and a general lack of energy. I sleep better, eat better and feel better. I now have energy to exercise, and it’s enabled me to kick junk food and takeaway altogether (my savings is loving it too)! . So keep it up! Inspiration to us all! Thanks for your effort!

    Michelle Juerschikk

  4. nikki says:

    OMG!! These look amazing, tuna melts are my fav thing ever! But i cant eat cheese anymore & nowhere here (france) sells pretend cheese! No its all the amazing real cheeses here, taunting me every day!! Is there anything you think could possibly work, like one of those cashew nut pretend cheeses you can make?
    I also couldn’t get into the link for the questions, but I love all your stuff even if I cant eat some of it :o) the only problem I have is most of your baked goods contain too many ingredients you just cant get here, but that’s not your fault!! I need to move to the US!!

  5. Pingback: Tasty Tuesday – 11 Quinoa Recipes to Love | 4virtu - Free Online Family Calendar & Organization Platform

  6. click here says:

    These look amazing, tuna melts are my fav thing ever!

  7. Pingback: The Ultimate (and easy) Gluten-Free Lunch - Quinoa Tuna Melts in Roasted Portobello Caps | Clean, Lean and Healthy

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