Tuna Melts
Classic tuna melts are quick and easy to make, and they are so good. The open faced sandwich has tuna salad, melted cheese, and tomato for the best mix of warm and cozy with fresh and tasty.
Servings: 2 Servings
Ingredients
- 2 5 oz cans of tuna drained
- 1 rib celery finely chopped
- ⅓ cup mayonnaise
- 2 Tablespoons pickle relish sweet or dill
- 1 Tablespoon Dijon mustard
- 2-4 slices hearty bread depending on size
- 1 cup grated cheese cheddar, swiss, or gouda
- 4 slices fresh tomato
- Salt and pepper
Optional add-ins:
- 1-2 teaspoons fresh dill or ½ teaspoon dried dill
- 1-2 hard boiled eggs
- 1 Tablespoon finely diced onion
Instructions
- Preheat oven to 400°F.
- Lightly toast the bread.
- Mix together the drained tuna, chopped celery, mayonnaise, pickle relish, and mustard.
- If using any optional add-ins, go ahead and stir them in too.
- Put toast on baking tray and spread tuna salad over the toast.
- Sprinkle cheese over tuna salad to form an even layer.
- Bake in the top third of the oven for 5 minutes or until the cheese is melted.
- Turn broiler on to high and broil for 1-2 minutes or until the cheese is lightly golden brown.
- Top with fresh slices of tomato and sprinkle with salt and pepper.
Notes
This recipe will make 4 melts using sandwich bread sized slices. Or it will make 2-3 larger
sandwiches if you use a bigger loaf of sourdough or rye bread. We like the contrast of the warm sandwich and the cold tomato. However, you can put the tomato under the cheese and cook it along with the sandwich if you prefer it to all be warm. You can make the tuna salad up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to assemble your melts. Both sweet and dill pickle relish taste great in tuna salad. Pick whichever you prefer or are in the mood for.
sandwiches if you use a bigger loaf of sourdough or rye bread. We like the contrast of the warm sandwich and the cold tomato. However, you can put the tomato under the cheese and cook it along with the sandwich if you prefer it to all be warm. You can make the tuna salad up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to assemble your melts. Both sweet and dill pickle relish taste great in tuna salad. Pick whichever you prefer or are in the mood for.
Nutrition
Serving: 1Serving | Calories: 581kcal | Carbohydrates: 23g | Protein: 47g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 207mg | Sodium: 1400mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 4mg
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