TUNA MELTS
While the soup simmers, assemble tasty Mozzarella Tuna Melts. Using a mini food processor to chop the celery and onion for the filling helps shave preparation time. Then just pop the sandwiches in the oven.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tuna, celery, onion and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. , Place on an ungreased baking sheet. Bake, uncovered, at 350° for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf; replace bun tops.
Nutrition Facts : Calories 363 calories, Fat 20g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 575mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
CLASSIC TUNA MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 3 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler to high.
- Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
- Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
- Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.
MEDITERRANEAN TUNA MELTS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
- Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.
Nutrition Facts : Calories 707, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 106 milligrams, Sodium 1198 milligrams, Carbohydrate 44 grams, Fiber 7 grams, Protein 52 grams
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.
RUSH-HOUR TUNA MELTS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Hearty tuna sandwiches - delicious seafood dinner ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Mix tuna, celery, onion, lemon peel and mayonnaise in medium bowl.
- Spread about 3 tablespoons tuna mixture on each English muffin half. Top each with tomato slice; sprinkle with cheese. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cheese is melted and sandwiches are thoroughly heated.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1/2, Fiber 6 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
CHEESY TUNA MELTS
A tasty change from cheese on toast
Provided by Good Food team
Categories Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium
TUNA MELT
Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weeknight, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
TUNA MELTS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
- Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
- Bake in a preheated oven for 10 minutes.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 34.1 g, Cholesterol 41.1 mg, Fat 27.7 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 6.5 g, Sodium 716.4 mg, Sugar 2.4 g
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.
BEST TUNA MELT (NEW JERSEY DINER STYLE)
If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.
Provided by COOKINGIRLLJ
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
- Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 22.1 g, Cholesterol 76.3 mg, Fat 28.4 g, Fiber 2.9 g, Protein 34.8 g, SaturatedFat 12.1 g, Sodium 478.2 mg, Sugar 3.9 g
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4.5/5 (31)Category LunchServings 8Total Time 35 mins
- Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
- Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to form 5-inch round. Spoon tuna mixture in center of biscuits. Top each with cheese. Press or roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
- Bake at 350°F. for 15 to 20 minutes or until golden brown. Cut each sandwich in half. Top each with sour cream, tomato and lettuce.
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