Tuna melts, the glorified tuna sandwich, or are they a glorified grilled cheese sandwich? Either way, they are extremely delicious. I hadn’t made tuna melt in a while so the other night I decided it was time to bring them back once again, and they didn’t disappoint. In fact, they were so good the next day I wanted to make them again. Tuna melts have been around for a while and I’m sure many of you probably eat them quite often. But if they are new to you, tuna melts are basically tuna salad and a grilled cheese sandwich combined. I have come across many recipes for tuna melts in the past, but I think this one is the best. This recipe is very flexible and you can add more or less depending on your preferences. If you don’t have much time and are looking for a quick, easy, inexpensive, and great tasting lunch or dinner this is perfect for you. Let me know what you think.
- 2 5-ounce cans chunk light tuna (see Tip), drained
- 1 medium shallot, minced (2 tablespoons)
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon minced flat-leaf parsley
- ⅛ teaspoon salt
- Dash of hot sauce
- Freshly ground pepper, to taste
- 2 tomatoes, sliced
- ½ cup shredded sharp Cheddar cheese
- 4 slices whole-wheat bread, toasted
- Preheat broiler.
- Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread a ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Look for sustainable seafood, such as U.S.-caught chunk light tuna, preferably certified by the Marine Stewardship Council.