Cooking for a family, while making family time

Keto Tuna Melt

Keto Tuna Melt

Tuna melt just screams diner food to me, just a big cheesy mess of decliousness! Not having the toasty crispy bread made for a challenge, however I think this Keto version is just as yummy! First up, mayonnaise is fine to make your tuna fish, however when in ketosis you need high fat foods. Avocado is perfect, high in fat, the good kind, and just as creamy as mayo! Next up, a low carb pita in place of bread, giving you a nice sandwich feel without the carbs. The real trick to this tuna melt is the filling. Being in a pita you can stuff even more into it without worrying about it falling out. More filling + less bread = a Keto win!


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1 can tuna, I like to use solid white albacore
1 ripe avocado, halved
4 thick slices of cheese, I used a sharp white cheddar
1 tablespoon dill pickles, chopped
1 tablespoon black olives, chopped
2 pitas
Fresh dill




Preheat your oven to 350 degrees, line a small baking sheet with foil and set aside.
Drain your tuna and place into a medium size bowl, next cut your avocado in half. Scoop out only one half, saving the other to top your pita. Mash avocado and tuna together until combined, it will be an odd green color, but that’s normal! Next add in your diced pickles and olives, stir and season with fresh dill, salt and pepper. Spoon tuna fish onto one side of your pita, take the remaining half of avocado and slice it thinly. Layer the avocado slices on top of your tuna fish and top with cheese. Fold over your pita, it will look like a little half moon. Place on your foil lined baking sheet and cook in the oven for 10 minutes or until cheese is melty and the pita gets crispy.


To give you an idea of what avocado tuna fish will look like. It will be somewhere in the green/grey color scheme.

My husband loves a good tuna melt so I really didn’t want to disappoint. He ate both pitas and said he was FULL after dinner! Anyone on Keto knows how rare that is, feeling full with hardly any carbs. My tip for this one is to use whatever veggies and spices you like in your tuna fish. The pickles, olives and dill just happen to be my husbands favorite combo. I prefer a nice crunchy celery, onion, fresh parsley combo. Your veggie and herb/seasoning choosing shouldn’t change the net carbs too much and that’s what’s important here anyway. Get creative, cheddar isn’t your thing? Go for a funky swiss, or a softer super melty cheese like havarti. I find the longer my husband is on Keto the more creative we get in finding meals to keep him satisfied and I’m happy to report this will become a regular in his dinner rotation.

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