Best Tuna Melt Ever Recipes

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.

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.

Steps:

• Put the bread in the toaster and toast medium.
• Meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
• The horseradish and mustard should both be added to taste: it's up to you how much you want to add. I like a lot so I usually put in a few big spoonfuls of each.
• Then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
• You can use mayo if you prefer, but the yogurt tastes better with the raisins.
• Microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work).
• Arrange the tuna mix on a piece of pre-toasted bread.
• You can also use pita or half a green bell pepper instead of bread.
• I make a little dome shape.
• Place 2-3 slices of cheddar on the top of the dome of tuna.
• Put it all back in the toaster oven (or regular oven) and cook until the cheese is melted.

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.

Steps:

• Preheat oven to 400°F.
• In a small bowl, add the mayo, mustard, salt, pepper & spice. Mix with a fork.
• Finely dice the onion & dill pickle, and add to the bowl.
• Add the tuna, well drained, to the mixture.
• With a fork, mix well, ensuring the tuna is saturated with mayo & mustard, and the pickles & onion are evenly distributed. Adjust spice as necessary.
• Slice the tomato into very thin slices, removing seeds. Place slices on a paper towel to absorb moisture (you don't want soggy bread).
• Toast bread, slightly lighter than you prefer.
• Divide tuna salad mixture in half, and scoop on top of the toast. Spread the mixture evenly.
• Place tomato slices on top of tuna mixture.
• Sprinkle grated cheese on to toast.
• Place toast onto a cookie sheet.
• Bake for 5 - 10 minutes, until cheese is bubbly.
• Enjoy!

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.