Kid Friendly Tuna Melt Food

ENGLISH MUFFIN TUNA MELTS

Steps:

• Preheat oven to 400°F
• Bake: Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

TUNA MELT

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

KID FRIENDLY TUNA MELT

Steps:

• Preheat oven to 400 degrees F
• In a small bowl, combine the 6oz tuna and the 1/4 cup greek yogurt. Mix until well combined and set aside
• Brush one side of all 4 bread slices with olive oil
• Place 2 slices of bread, olive oil side down on a sheet pan
• Equally divide tuna and greek yogurt mixture between both slices of bread. Spread out evenly
• Top both slices of bread with tomato slices, pickles and top with cheddar cheese slice
• Place reamining 2 slices of bread, olive oil side up, on top of sandwich
• Place in oven, until cheese is melted and top of bread is golden brown, about 6-8 minutes
• Remove and allow to cool slightly before serving

TUNA MELT

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.