Terrific Tuna Melts Food

TERRIFIC TUNA MELT

Terrific Tuna Melt image

Make and share this Terrific Tuna Melt recipe from Food.com.

Provided by Redsie

Categories Tuna

Time 8m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 ounce) can solid white tuna packed in water, drained, flaked (about 1/4 cup)
2 tablespoons chive & onion cream cheese
1 pita bread (6 inch)
3 tablespoons shredded mild cheddar cheese
1 tablespoon finely chopped mixed assorted fresh vegetable (cucumbers, carrots and or or radishes)

Steps:

Preheat oven or toaster oven to 400ºF. Mix tuna and cream cheese spread; spread onto bread. Sprinkle with cheese.
Bake 2 to 3 minute or until cheese is melted.
Top with vegetables.

Nutrition Facts : Calories 460.4, Fat 20.4, SaturatedFat 11.6, Cholesterol 89.8, Sodium 859.5, Carbohydrate 34.5, Fiber 1.3, Sugar 0.9, Protein 33

TUNA MELT

Tuna Melt image

Categories Sandwich Mayonnaise Tuna Chive Dill Bon Appétit Maine

Yield Makes 4 sandwiches

Number Of Ingredients 30

Ingredients

Bread-and-butter pickles:
1 English hothouse cucumber, sliced 1/8" thick
1 habanero chile or 2 jalapeños, halved
1 sprig dill
1 cup distilled white vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Tuna salad and assembly:
2 5-ounce cans water-packed solid white tuna, drained
1 celery stalk, chopped
1/4 English hothouse cucumber, peeled, chopped
1/4 small red onion, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1/4 teaspoon celery salt
1/2 cup mayonnaise, divided
Kosher salt
Freshly ground black pepper
Hot sauce
8 slices challah, toasted
4 ounces cheddar, sliced
Iceberg lettuce leaves

Steps:

Bread-and-butter pickles:
Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.
Do ahead: Pickles can be made 2 weeks ahead. Keep chilled.
Tuna salad and assembly:
Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and 1/4 cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.
Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.

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