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.
HOW TO MAKE A TUNA MELT
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.
Provided by Chef John
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
- Heat oven's broiler. Line a baking sheet with aluminum foil.
- Spread butter generously on both sides of French bread slices.
- Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
- Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
- Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 22.9 g, Cholesterol 81.6 mg, Fat 39.5 g, Fiber 1.1 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 918.2 mg, Sugar 2.3 g
ASIAN TUNA MELT
Water chestnuts and chow mein noodles add a delightful crunch to this skillet "hot dish."
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat uncooked Pasta, Sauce Mix, hot water, 1 cup milk, the butter and tuna to boiling in 12-inch skillet or deep 10-inch skillet, stirring occasionally.
- Stir in vegetables and water chestnuts. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 14 to 16 minutes, stirring occasionally, until pasta is tender. Remove from heat.
- Stir Supreme Topping mix and 1/4 cup milk in bowl about 30 seconds or until smooth. Stir tuna mixture well; pour cheese mixture evenly over tuna mixture. Cover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Sprinkle with chow mein noodles before serving. Serve with soy sauce.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
SPICY ASIAN TUNA MELT
I don't know about you, but I crave a little more oomph out of my tuna melts. This variety features a spicy Thai chili sauce and freshly chopped green onions to give it a little extra zing.
Provided by SuzanneThePainter
Categories Lunch/Snacks
Time 15m
Yield 4 tuna melts, 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tuna, chopped onions, hot sauce, mayo, pepper, and sesame oil in a small bowl and mix to combine.
- Place a medium to large skillet on low heat and add your English muffin halves all inside up onto the pan. Place even amounts of your tuna mixture to each English muffin half, top with one slice of tomato each, and sprinkle each evenly with cheese.
- Cover and allow to cook until the cheese has melted (5-10 minutes).
- Serve with French fries or a salad for a great, quick and tasty dinner treat.
Nutrition Facts : Calories 547.9, Fat 28.3, SaturatedFat 14.1, Cholesterol 94.5, Sodium 861.9, Carbohydrate 33.1, Fiber 3.5, Sugar 5.2, Protein 40.1
ULTIMATE TUNA MELTS
Steps:
- In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
- Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
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.
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