CRUNCHY GARDEN TUNA MELTS
Crunchy peppers and onions mixed with mayo and tuna and grilled up warm and crunchy with melty cheese. That's diner fare you can feel smart about.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Fill bread slices with tuna salad and 2% Milk Singles to make 4 sandwiches.
- Cook in large nonstick skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
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.
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.
CRUNCHY RANCH TUNA PASTA
French-fried onions add flavorful crunch, and the ranch dressing and sour cream add extra flavor. This will become one of your favorites!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, stir together uncooked pasta and sauce mix (from Tuna Helper box), hot water, milk and tuna. Heat to boiling over high heat, stirring occasionally.
- Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender.
- Stir in dressing and sour cream. Sprinkle with onions.
Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 2 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.
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THE BEST TUNA MELT RECIPE - THE SEASONED MOM
From theseasonedmom.com
Cuisine AmericanTotal Time 25 minsCategory Dinner, LunchCalories 550 per serving
- Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
- Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
- Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.
CLASSIC TUNA MELT - SOUTHERN LIVING
From southernliving.com
3/5 (1)Author Sheri Castle
- Stir together everything in a bowl, mixing it well, leaving the mayonnaise for last. Add mayonnaise a spoonful at a time, just enough to bind everything together. The salad should hold its shape on a spoon. (You can make the tuna salad up to three days ahead. Store covered and refrigerated. Drain off any accumulated liquid and stir well before using.)
- Cover one side of each bread slice with butter or mayonnaise, spreading it all the way to the edges. Turn the slices over and cover with cheese, either sprinkling it or tearing the pieces to fit. Top with tuna salad.
- Close the sandwiches and cook on a griddle or in a large skillet over medium-high heat until deep golden brown and crisp, about 3 minutes per side, pressing lightly with the spatula. Serve immediately.
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