These tuna melt croissants are filled with a light and tasty tuna filling – complete with added veggies! (I can’t stop adding vegetables to everything at the moment.)

I am trying to mix up Mini Jones’s lunches. The past months I have fallen in a rut of some variation of bread and cheese for lunch. Not that he seems to mind, but I’m trying to introduce him to new tastes and textures whenever I can. After seeing mini croissants on offer at the shop the other day, I thought I’d do something different with them.Tuna Melt croissants sound very rich, but I have tried to make them a little healthier by replacing mayonnaise with greek yogurt, and adding cooked broccoli.If your toddler – or any other family member for that matter – is anything like Mini Jones, and a little suspicious of fish, these are proving to be a good way of getting them to eat it.

Not only are they super quick and simple to do, they are also a fantastic way of using up leftover croissants if you don’t want to freeze them for another day.

Croissants freeze well and defrost quickly, making them a great standby to keep in the freezer for when you run out of bread or suddenly fancy something a little different for lunch – or breakfast.

Don’t have broccoli? Use any other cooked veggies – carrots, cauliflower, tinned sweetcorn, or a mixture.

No mini croissants? This recipe will fill 4 standard size croissants.

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Tuna Melt Croissants

Tuna Melt Croissants

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: brunch, lunch

Cuisine: modern european, modern australian


8 small croissants

50g/ 1/3c cooked broccoli, finely chopped

40g/ 3/8c cheddar cheese, grated

95g/ 3/8c tinned tuna in water, drained

1 tbsp plain greek yogurt

1 egg, beaten

fresh black pepper


Preheat the oven to 190˚C/375˚F

Slice the croissants down the middle.

Roughly mash the cooked broccoli, then mix with the grated cheese, tuna, greek yogurt, beaten egg and season with black pepper.

Take a croissant and slightly open the whole you have made. Spoon an eighth of the mixture into it, place on a baking tray, and then repeat with the rest of the croissants.

Place in the oven for 12-15 minutes, until the croissants are golden brown and the filling has melted.

Eat straight away.

tuna melt croissants on marble board

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