Lemon Dill Tuna Melt Sandwiches Recipes
LEMON-DILL TUNA MELT SANDWICHES
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
- Toast bread lightly on both sides in preheated oven, about 1 minute per side.
- Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
- Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g
TUNA MELT SANDWICHES
When our children were young, I often fixed this warm tuna melt sandwich recipe. They go well with chips and a salad for a quick lunch. -Carole Anhalt, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine the first six ingredients; set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. , Bake until the cheese is melted, 15 minutes.
Nutrition Facts : Calories 363 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 629mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
LEMON-DILLED TUNA SALAD / MELTS
I love good tuna salad, so cool and refreshing in the summer. And tuna melts are good all year round! This is a quick and easy recipe, but it's my favorite.
Provided by Wildflour
Categories Lunch/Snacks
Time 15m
Yield 5 melts, 2-5 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine well the first 8 ingredients. Set aside.
- Toast bread.
- Top with tuna.
- Top with tomato slices.
- Top with cheese slices.
- Place on cookie sheet and bake in 400ºF oven until cheese melts, about 3-5 minutes.
- Serve warm.
- Makes great regular sandwiches on bread, croissants or bagels; or stuffed summer tomatoes, too!
Nutrition Facts : Calories 866.4, Fat 39.6, SaturatedFat 11.2, Cholesterol 161.1, Sodium 2051.6, Carbohydrate 68.1, Fiber 3.1, Sugar 7, Protein 57.9
DILL-TUNA MELTS
Add a delicious herb to your sandwich with these Dill-Tuna Melts. Make these Dill-Tuna Melts deliciously cheesy with Swiss cheese, or even try Cheddar!
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Combine tuna, mayo, onions and dill; spread onto bread slices.
- Top with cheese, folding as necessary to fit bread slices.
- Broil, 6 inches from heat, 2 min. or until tuna mixture is heated through and cheese is melted.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
LEMON-DILL TUNA MELT SANDWICHES
A slight twist on the traditional tuna melt. Lemon zest, lemon juice, and fresh dill add a nice zing to a classic favorite.
Provided by Anna Babcock Prodin
Categories Tuna Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
- Toast bread lightly on both sides in preheated oven, about 1 minute per side.
- Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
- Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g
TUNA MELT
Categories Sandwich Mayonnaise Tuna Chive Dill Bon Appétit Maine
Yield Makes 4 sandwiches
Number Of Ingredients 30
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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