Tuna Melt
User Reviews
5
Tuna Melt
Description
The Tuna Melt uses canned tuna in water, thoroughly drained and flaked, combined with mayo, fresh lemon juice, finely chopped celery and green onion, and chopped parsley. The mixture is seasoned lightly with salt and pepper to balance flavors. Buttering the bread evenly ensures it bakes to a golden, crisp texture. White cheddar slices provide creamy, melted richness, and tomato slices add fresh juiciness if included.
Baking at 400°F melts the cheese quickly while crisping the bread bottom and top. This sandwich is practical for lunch or light dinners, offering a flavorful and creamy filling with a satisfying crunchy crust. Its components work together for both texture and bright flavor.
Use tuna in water and drain it well to avoid excess oiliness. Taste the tuna salad before assembling to adjust seasoning. Butter should be softened for easy spreading and even toasting. Prepared tuna melts keep refrigerated for up to three days but do not freeze well. To reheat, bake in a 350°F oven on a sheet pan for about 10 minutes until warmed through and cheese is melty again.
Ingredients
- 2 ounce cans white tuna in water, drained and flaked
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice freshly squeezed
- 1 talk celery finely chopped
- 1 green onion finely chopped
- 3 tablespoons parsley chopped, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 lices bread
- ¼ cup butter softened
- 8 lices White Cheddar Cheese
- 1 large tomato sliced, optional
Instructions
- Preheat the oven to 400°F.
- In a medium size bowl add the tuna, mayonnaise, lemon juice, celery, green onion, fresh parsley, salt, pepper and mix until well combined.
- Spread butter on one side of each bread slice. Place 4 slices on a baking sheet, with the buttered side down.
- Top each slice of bread with ¼ of the tuna salad, 2 slices of the cheddar cheese and tomato slices. Top with the other slices of bread with the buttered side up.
- Transfer the baking sheet to the oven and bake until the cheesy melts, 5 to 8 minutes.
Notes
- Use well-drained tuna in water for best texture and to avoid oily sandwiches.
- Taste tuna salad before assembling; add salt only after mixing all ingredients.
- Spread softened butter evenly on bread to achieve a uniform golden crust during baking.
- Store prepared tuna melts in the refrigerator for up to three days; they do not freeze well.
- Reheat in a 350°F oven on a sheet pan for about 10 minutes to restore crispness and melted cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 1tuna melt | |
| Calories | 624kcal | 31% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 911mg | 38% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1636IU | 33% |
| Vitamin C | 13mg | 14% |
| Calcium | 487mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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