MELT YOUR HEART TUNA MELT
Provided by Food Network
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the tuna: In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise as desired.
- For the sandwich: Brush the softened butter on 1 side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among 4 slices of bread and top each with 2 slices of cheese. Complete the sandwich with the remaining 4 slices of bread, buttered-side up.
- Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place 2 sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. (If your pan is large enough, you can cook all the sandwiches at the same time.) Serve warm, with pickles.
HOW TO MAKE A TUNA MELT
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.
Provided by Chef John
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
- Heat oven's broiler. Line a baking sheet with aluminum foil.
- Spread butter generously on both sides of French bread slices.
- Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
- Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
- Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 22.9 g, Cholesterol 81.6 mg, Fat 39.5 g, Fiber 1.1 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 918.2 mg, Sugar 2.3 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.
TOASTED BUTTERY TUNA MELT!!!
I know...I know. To simple. And that's why it is so perfect. Isn't it nice to just slap an easy lunch thats tasty and quick together sometimes. A nice luncheon snack for you and or your children on a nice Saturday afternoon. Not for the health conscious but tasty never-the-less.
Provided by lynda clark
Categories Lunch/Snacks
Time 10m
Yield 1-4 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: FEEL FREE TO ADD ANY OTHER VEGEYS OF YOUR CHOICE.
- OR NONE AT ALL.
- Mix tuna, egg, onion, bell pepper and salad dressing together.
- Place between 2 slices of bread with cheese.
- Toast in a buttered skillet (use amount suggested or more to your liking) until nice and golden brown.
- Repeat steps if desired.
- NOTE: DO NOT HAVE TO USE BUTTER, CAN JUST TOAST REGULAR IN TOASTER OVEN OR SKILLET.
- THE CHEESE SHOULD BE NICE AND MELTY WHEN FINISHED.
Nutrition Facts : Calories 1502.2, Fat 66.2, SaturatedFat 37.5, Cholesterol 193.4, Sodium 4131.4, Carbohydrate 137.5, Fiber 7.8, Sugar 17.4, Protein 88.4
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CLASSIC TUNA MELT - SOUTHERN LIVING
From southernliving.com
3/5 (1)Author Sheri CastleOccupation Contributing Editor
- 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.
TUNA MELT - TASTES BETTER FROM SCRATCH
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5/5 (7)Calories 338 per servingCategory Main Course
- In a medium bowl, combine tuna, mayonnaise, onion, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
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.
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