The following is a table of contents. Ingredients that are essential. Prepare the salad. The bread should be buttered. Make the sandwich. Make the sandwich. Variations in flavor. Suggestions for serving. Questions that are frequently asked. In the oven, toasting tuna melts. Tuna Melt Dish
A toasted tuna melt is one of my favorite nostalgic comfort foods. It’s always on my list of things to get at a diner, but it’s simple and quick to make at home. It’s an excellent way to elevate my simple tuna salad into a delectable grilled cheese sandwich. Cooking time for a quick lunch or dinner is simply a few minutes.
Thick pieces of bread are layered with cheddar cheese, juicy tomatoes, and a creamy protein-packed filling in my tuna melt sandwich recipe. Buttering the bread ensures that it is golden brown and crunchy. Serve with potato wedges, crispy chips, or a dill pickle on the side.
Ingredients essential
Tuna Canned: Soak three 5-ounce cans of tuna in water and drain well. White albacore tuna is lighter in color and has a firmer texture. Light tuna will be deeper in color and texture, with a stronger fish flavor.
Mayonnaise: This emulsified egg and oil sauce gives the salad a creamy texture.
Celery and red onions provide a great crunch and freshness to the dish.
Sweet pickle relish, dill pickle relish, or chopped pickles provide tanginess.
Herbs: Add a herbaceous flavor with sliced green onions and minced parsley.
Dijon mustard and lemon juice offer a bit of spice and acidity.
Seasonings: Salt and pepper bring out the flavorful flavor.
Bread: Purchase 12 inch thick slices of white, wheat, or sourdough bread. This will result in a strong sandwich.
Add 1 ounce of mild or sharp cheddar—two slices or 14 cup shredded.
Prepare the salad
Break up the tuna into smaller flakes using a fork. This is especially important if you’re using solid white tuna. Combine the fish, mayonnaise, celery, red and green onions, relish, dijon mustard, parsley, lemon juice, salt, and pepper in a large mixing bowl.
Mix until the tuna mixture is evenly distributed. It makes around 2 cups, or 12 cup each sandwich. The salad can be made up to 5 days ahead of time, making it excellent for meal preparation.
This step is optional. The bread, on the other hand, will be drier. If you want to use less butter, lightly oil the pan each time the sandwich is flipped. You can also use vegetable oil. I’ve also spread mayonnaise on the bread for a crisp surface, however it has a slightly eggy flavor.
Make the sandwich
It’s critical to assemble the sandwich correctly to ensure that the cheese melts first. Place the cheese slices or grated cheese on the bottom of the bread. This brings it into direct contact with the heated pan. Top with the tomatoes and 12 cup of tuna salad.
Place the last slice of bread on top. You are now ready to toast the sandwich! Alternatively, for added gooeyness, add cheese to the top and bottom. This also helps the sandwich stay together if you add extra tuna salad fixings.
The moderate heat will toast the bread gradually, but check for doneness after 2 minutes. Reduce the heat as needed.
Flip the sandwich carefully, cover, and cook for 2 to 3 minutes, or until the other side of the bread is golden brown. For a hot supper, slice and serve immediately.
Variations in flavor
This tuna melt recipe is a fantastic place to start, and you can tweak it to make each sandwich unique. To change up the flavor, try these various toppings.
Mozzarella, swiss, smoked gouda, pepper jack, Monterey Jack, Havarti, Colby, or Gruyere are all acceptable cheeses.
Bread options include white, wheat, sourdough, squaw, and small melts on Hawaiian rolls.
Mozzarella, smoked gouda, cheddar, pepper jack, Monterey Jack, or Gruyere are all acceptable cheeses.
Chopped hardboiled eggs add richness and protein.
Alfalfa sprouts, lettuce, or cucumber are examples of vegetables.
Avocado can be sliced or mashed.
Cajun seasoning, cayenne pepper, chipotle powder, or sliced jalapenos can be added to the tuna salad to make it spicy.
Bacon: Top the sandwich with a few pieces of crispy bacon.
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Ingredients:
1 12 cup mayonnaise 14 cup diced celery, 18″ dice 2 tablespoons finely chopped red onion 1 tablespoon dill relish 1 12 teaspoon Dijon mustard 2 teaspoons sliced green onions 1 teaspoon lemon juice 14 teaspoon kosher salt 18 teaspoon black pepper 14 cup softened butter 8 slices bread, white, wheat, sourdough 8 slices tomato 8 slices cheddar cheese
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Instructions:
To make the salad, in a large mixing bowl, break up the tuna into smaller pieces with a fork. Combine the mayonnaise, celery, onion, pickle relish, mustard, green onions, lemon juice, salt, and pepper in a large mixing bowl. Mix thoroughly until the required consistency is achieved.
Butter the Bread – Spread some softened butter on one side of each slice of bread. Melt the butter and brush it on the toast instead.
Build the Sandwich – Place 2 slices of cheese on top of one of the bread’s unbuttered sides. Season with salt and pepper and top with 2 tomato slices. Add 12 cup of tuna salad. Place the butter-side up slice of bread on top. Make four sandwiches in total.
Heat a big cast iron skillet or nonstick pan over medium-low heat on the first side. When the pan is heated, add two sandwiches. Cook, covered, for 2 to 3 minutes, or until the bread is crisp and golden brown.
Flip Sandwich – Carefully flip the sandwich over with a spatula. Cook, covered, for 2 to 3 minutes, or until golden brown and the cheese has melted. Cook the last two sandwiches.
Cut and Serve – Slice and serve while still warm.
