Tuna Melt
Servings
6Serving size
1 open faced sandwichThis recipe can be multiplied. The tuna salad keeps well for about 48 hours in the fridge, but cooked sandwiches don’t keep well.
Ingredients
| 1 can Canned no-salt added tuna fish in water (choose tuna packed in water) |
| 1 Small Shallots, raw (minced) |
| 1 Medium stalk Celery, raw (small dice) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/8 tsp. Tabasco sauce |
| 1 to taste Black pepper |
| 6 slices Whole wheat bread |
| 1 medium whole (2-3/5 inch dia) Tomatoes (thinly sliced) |
| 3 ounce Reduced fat cheddar cheese (swiss, cheddar or mozzarella) (grated) |
Instructions
Mix together the tuna, shallot, celery, mayonnaise, hot sauce and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the tomatoes and then the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve immediately.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
When I was growing up this was a pretty common meal in the South. The versions I ate as a kid didn’t have sliced tomato, but when I went to New Jersey as a teen I had my first Tuna Melt with tomato, and in spite of my Southern upbringing, this is the way it should be. The tomato adds some moisture and sweetness that just completes the sandwich.
Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.
The choice of cheese is up to you. I’ve had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.