This cottage cheese tuna melt bread bowl brings the familiar comfort of a tuna melt to the table in a crisp-edged sourdough boule. Inside, tuna is folded into a creamy mixture of cottage cheese, Greek yogurt, mayonnaise, and Dijon, with celery and green onion for fresh crunch. Sharp cheddar melts across the top and browns under the broiler.
Blending the cottage cheese and yogurt gives the filling a smooth base, while the hollowed loaf makes a sturdy vessel for baking. You get creamy tuna, tender bread where the filling meets the shell, and a cheesy top with browned spots.
Why cottage cheese and Greek yogurt work here
Cottage cheese and plain Greek yogurt create the creamy center of this tuna melt. Blend them until smooth before adding the other ingredients; that helps the cottage cheese blend into the filling instead of leaving noticeable curds. Mayonnaise rounds out the texture, while Dijon mustard and lemon juice give the mixture a tangy, savory lift.
Celery brings a crisp contrast to the creamy base, and sliced green onion adds a mild allium flavor. Season with kosher salt and black pepper, keeping in mind that tuna and sharp cheddar already contribute plenty of savory character. Fold the drained tuna in after stirring the base together so it stays in tender pieces rather than disappearing into the mixture.
Make a sturdy sourdough bowl
A round sourdough boule has a firm crust that helps it hold the filling as it bakes. Slice a cap from the loaf, then pull out the soft center while leaving an even shell and base. A shell that is too thin may not support the filling as well; leaving a consistent layer of bread helps the bowl keep its shape.
Set the hollowed boule in a round baking dish before filling it. The dish supports the loaf and catches any filling that escapes. Save the removed bread for another use, as directed in the recipe. The exposed rim will brown as it bakes, so keep an eye on it while the filling heats.
Get a hot filling and browned cheddar
Drain the tuna well before folding it into the creamy mixture. Excess water can loosen the filling, which makes it harder for the bread bowl to hold its shape. Spoon the filling into the boule and spread the shredded sharp cheddar evenly over the top so each area gets a layer of melted cheese.
Bake until the filling is hot and the cheese has melted, then broil briefly to develop browned spots. Stay close during broiling: cheese can go from lightly spotted to too dark quickly. If the bread rim starts browning before the filling is hot, loosely cover the rim with foil for the rest of baking. That lets the center finish heating while protecting the crust.
Frequently Asked Questions
Why blend the cottage cheese and Greek yogurt?
Blending makes the cottage cheese and yogurt smooth before they meet the tuna and seasonings. This gives the filling a more even, creamy texture, while folding in the tuna afterward helps preserve tender pieces in each bite.
How do you keep the tuna filling from getting watery?
Drain the tuna well before adding it to the creamy base. Water left in the cans can thin the filling, making it less cohesive inside the sourdough bowl. Fold the tuna in gently once the cottage cheese mixture is smooth and seasoned.
What should you do if the bread rim browns too soon?
If the exposed sourdough rim is browning before the filling is hot, loosely cover that rim with foil for the rest of baking. Keep the filling and cheese exposed so they can continue heating and melting.
Cottage Cheese Tuna Melt Bread Bowl
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes560
kcal35
minutesA hollowed sourdough boule holds a creamy tuna filling made with cottage cheese and Greek yogurt, then gets topped with sharp cheddar and baked until browned.
Ingredients
- Bread bowl
1 round sourdough boule, about 16 ounces and 8 inches wide
- Tuna filling
1 cup cottage cheese
1/4 cup plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/3 cup finely diced celery
2 tablespoons sliced green onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 (5-ounce) cans tuna in water, drained
- Topping
1 cup shredded sharp cheddar cheese
Directions
- Heat the oven to 375°F. Slice a 1/2-inch cap from the boule. Pull out the soft bread from the center, leaving a 3/4-inch-thick shell and base. Set the boule in a 9-inch round baking dish; save the removed bread for another use.
- Blend the cottage cheese and Greek yogurt until smooth. Stir in the mayonnaise, Dijon, lemon juice, celery, green onion, salt, and pepper. Fold in the drained tuna, spoon the filling into the boule, and top evenly with the cheddar.
- Bake for 18 minutes, until the filling is hot and the cheese is melted. Broil for 2 minutes, watching closely, until the cheese is spotted brown.
Notes
- Drain the tuna well so the filling stays thick. If the exposed bread rim browns before the filling is hot, cover the rim loosely with foil for the rest of baking.
