Sheet Pan Tuna Melts
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 sandwiches
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Tuna Melts
Description
This recipe assembles tuna melts by blending drained canned tuna with finely chopped red onion and celery, mixed with mayonnaise and a splash of lemon juice for balance. The mixture is seasoned with salt and black pepper to taste. Buttered slices of rye bread form the base, topped with a generous layer of tuna salad. Tomato slices and optional thin red onion rings are layered on top, before adding one or two slices of cheese per sandwich. The sandwiches are baked in a 400°F oven until the bread is golden and cheese melted, without flipping, though finishing under a broiler can increase browning.
The sandwich's textures come from creamy tuna salad, juicy tomatoes, and melted cheese contrasted with crispy toasted rye bread. The method is practical for making multiple sandwiches at once on a sheet pan, suitable for a casual meal or gathering.
For an open-faced variation, omit the top bread slice and add extra cheese for more gooey coverage. Draining the tomato slices before assembly prevents sogginess.
Ingredients
- 12 ounces canned tuna well drained, any variety
- 1/4 cup red onion minced
- 1/4 cup celery finely chopped
- 1/4 cup mayonnaise heaped measuring cup; adjust quantity as desired
- salt fresh cracked pepper
- black pepper fresh cracked pepper
- lemon juice squeeze
- 8 lices rye bread thin sliced
- butter softened
- 4-8 tomato thin sliced, drained on paper towel
- 4-8 red onion thin sliced, optional
- 8 lices cheese any variety, examples: provolone and smoked cheddar
Instructions
- Preheat oven to 400F Put the tomato slices on paper towels to drain.
- Add the drained tuna to a bowl and break apart with a fork.
- Add the onion, and celery and blend.
- Fold in the mayo and lemon juice.
- Blend well and season with salt and pepper to taste.
- Butter one side of 8 slices of rye bread
- Flip the bread over so the buttered side is against the pan. Put a scoop of tuna salad on the unbuttered side of 4 pieces of bread. Spread the tuna out evenly.
- Top each sandwich with 2 slices of tomato.
- Top the tomato with thinly sliced red onion.
- Top the onion with cheese, I use 2 slices for each sandwich. You can do more if you like.
- Top with the remaining bread, being sure the buttered side is on the outside.
- Bake the sandwiches for about 10 minutes until the bread is golden and the cheese is melted. There should be no need to flip the sandwiches, they should be golden on the bottom side. Note: if you like more browning you can switch to broil for the last minute or so, but watch carefully, the bread can burn quickly.
- Slice the sandwiches in half and serve immediately.
Notes
- For open-faced tuna melts, skip the second bread slice and add an extra layer of cheese on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1134mg | 47% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 352mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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