Easy Tuna Melt No Mayo Recipes

Steps:

• Lightly toast the bread slices in a toaster.
• Combine the onions, parsley, and tuna in mixing bowl. You can add hot sauce or other spices if you want to jazz it up.
• Add the lime juice to the bowl and mix it all up with a fork. You can substitute lemon juice for lime juice if needed.
• Place the bread on a baking sheet. Cover each slice with the tuna mixture.
• Cut the cheese into slices and then cover each sandwich with a thin layer of cheese.
• Place the sandwiches under the broiler for 3 to 4 minutes, or until the cheese is melted and bubbling a bit.
• (Optional) You can also add a fresh slice of tomato or avocado to each sandwich and then broil for 1 or 2 more minutes. (If you broil much longer than that the tomato or avocado can get mushy).
• (Optional) If you like a firmer sandwich, melt a tablespoon of butter in a skillet and then transfer the cooked sandwiches to the skillet. Cook on medium heat for about 2 minutes, until the bottom of the bread is buttery and firm.
• Serve them while they're hot.

Steps:

• toast bread.
• add cheese & tuna to bread to make sandwich.
• microwave for 20-40 seconds.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet.
• Bake in oven for 10 minutes, or until cheese begins to bubble.

Steps:

• Mix together tuna and mayonnaise in a bowl until combined.
• Spread on tortilla shell (like pizza sauce).
• Top with parsley flakes and shredded cheese.
• Broil for 5-10 minutes.
• Cut like a pizza and enjoy!

Steps:

• Heat a frying pan to medium heat.
• Spread one slice of bread with cream cheese.
• Top with tuna.
• Add the provolone on top of the tuna.
• Top with second slice of bread.
• Butter the outside slices of the sandwich and grill in the pan like a grilled cheese sandwich.
• Another option is to grill in a panini maker.
• A quicker and perhaps lighter option is to toast the bread in a toaster before assembling the sandwich and then microwave for 30 seconds or so just enough to melt the cheese.
• You can experiment with different cheeses--I have used Swiss, Munster and sharp cheddar as well.
• You can change the cream cheese to plain or veggie as well.
• If the tuna is still to "dry" for you, try mixing 1-2 tablespoons sour cream with the tuna before assembling the sandwich.

Steps:

• Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
• Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
• Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
• Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Mix the tuna, mayo and dill in a bowl.
• Cut the Rolls so that they can be used as a sandwich.
• Scoop some of the tuna mixture on one half and add a slice of cheddar on top of the tuna.
• Place the both halves of the croissant on a baking dish for all the sandwiches.
• This will toast the half without any tuna and cheese along with the half with the tuna and cheese.
• Leave in the oven to melt/bake for 8 to 10 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
• In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
• Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.