CLASSIC TUNA MELT SANDWICH RECIPE
Nothing beats a hot, cheesy tuna melt sandwich for a comfort food lunch or dinner, and we have a few family secrets to making the best tuna sandwich ever!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 10
Steps:
- Flake the tuna with a fork, then combine the tuna, mayonnaise, onion, celery, relish, lemon juice and salt and pepper.
- Slather two pieces of bread with mayonnaise like you would use butter, then place into a large skillet, mayonnaise side down.
- Place a cheese slice onto the bread.
- Spread the tuna mixture over the cheese slices. Place a cheese slice on top.
- Use the mayo to "butter " the remaining two slices, then place on top, mayonnaise side up and out.
- Heat the pan to medium heat and cook until the bread is lightly browned on the bottom.
- Flip the sandwiches carefully to the other side, then cook until the other side has browned.
- Remove, slice in half and serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 33 g, Protein 14 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 670 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
MELT YOUR HEART TUNA MELT
Provided by Food Network
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the tuna: In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise as desired.
- For the sandwich: Brush the softened butter on 1 side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among 4 slices of bread and top each with 2 slices of cheese. Complete the sandwich with the remaining 4 slices of bread, buttered-side up.
- Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place 2 sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. (If your pan is large enough, you can cook all the sandwiches at the same time.) Serve warm, with pickles.
CRUNCHY GARDEN TUNA MELTS
Crunchy peppers and onions mixed with mayo and tuna and grilled up warm and crunchy with melty cheese. That's diner fare you can feel smart about.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Fill bread slices with tuna salad and 2% Milk Singles to make 4 sandwiches.
- Cook in large nonstick skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
TUNA MELT
The best tuna melt recipe gives you a toasted sandwich that's properly cheesy and made with a tuna salad that's good enough to shine on its own.
Provided by Genevieve Yam
Time 45m
Yield Makes 4
Number Of Ingredients 10
Steps:
- Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
- Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
- Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
- Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
- Serve sandwiches on plates with dill pickle spears if desired.
CHEESY TUNA MELTS
A tasty change from cheese on toast
Provided by Good Food team
Categories Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
- Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
- Slice in half, sprinkle with paprika and tuck in.
Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium
HOLD THE MAYO TUNA SALAD SANDWICH
Make and share this Hold the Mayo Tuna Salad Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
- Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
- Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
- Layer the tuna salad on 4 slices, followed by avocado and tomato.
- Top with remaining bread, oil side down.
HOLD-THE-MAYO TUNA MELTS WITH FENNEL AND ONIONS
This recipe makes 4 open-faced sandwiches. This version is a little healthier because it needs no mayonnaise, but doesn't compromise on flavor. From "Everyday with Rachael Ray" magazine.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 open-faced sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Place garlic and the juice of one lemon in a bowl and whisk in 3 tablespoons olive oil; season with plenty of pepper.
- Heat the remaining olive oil over medium high heat; add sliced onion and fennel cook until tender crisp, about 6 to 7 minutes, season with pepper.
- Add tuna to the dressing, then combine with chopped onion, capers, olives, parsley, and fennel fronds, tossing to combine.
- Divide tuna mixture among the bread slices, then top with the fennel and onion mixture; top with the cheese, then bake in oven until the bread is toasted, the tuna warm, and the cheese melted and slightly browned, about 15 minutes.
Nutrition Facts : Calories 576.6, Fat 34.5, SaturatedFat 11.6, Cholesterol 95.4, Sodium 793.1, Carbohydrate 21.7, Fiber 5.2, Sugar 3.8, Protein 45.3
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- Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps. Finely chop the red onion and dill pickles. Stir with Greek yogurt, mayonnaise, Dijon mustard and salt.
- Spread the bread with mayonnaise (or butter). Heat a skillet over medium heat. Add one slice of bread, half of the shredded cheese, tomato slices, tuna salad filling, and top with more shredded cheese. Cook the sandwich 2 to 3 minutes, then carefully flip and cook about 2 minutes more until browned and the cheese is melted.
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- Preheat a toaster oven or the regular oven to 375°F. Toast the English muffin halves for about 3 minutes until very lightly browned. Remove and leave the oven on.
- Mix the tuna, mayo, onion, celery, relish, mayo, mustard, in a medium-sized bowl. Add the salt and pepper and blend well.
- Divide the tuna over the 4 muffin halves. Top each with 1/4 of the shredded cheese and return to the oven for about 5 minutes until the cheese has melted. Serve warm.
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