Tuna Melts
Tuna melts are a classic comfort food that never fail to satisfy - creamy tuna salad with a crunchy veggie crunch between slices of toasty bread, all topped with gooey melted cheese. Easy to whip up and even easier to devour, these sandwiches are perfect for a cozy lunch or a quick dinner. Customize with your favorite bread, cheese, and a tangy twist, and enjoy a simple yet delectable meal that hits all the right notes.
— Constant Cookbook
Ingredients
- 3 cans (each 6 oz.) white albacore tuna packed in oil or water
- 1/2 cup mayonnaise, homemade (see related recipe at left) or purchased
- 1/2 cup minced celery
- 1/4 cup minced yellow or red onion
- 2 Tbs. minced fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 4 large slices firm white sandwich bread
- 8 tomato slices
- 6 oz. mild cheddar cheese, thinly sliced
Instructions
- Preheat a broiler.
- Drain the tuna well and put in a bowl. Add the mayonnaise, celery, onion and parsley and stir well. Season with pepper.
- Arrange the bread slices on a rimmed baking sheet and broil, turning once, until very lightly browned on both sides, about 1 minute total. Spread equal amounts of the tuna mixture onto each toasted bread slice. Divide the tomato slices evenly among the sandwiches, then divide the cheese evenly on top. Return the pan to the broiler and broil until the cheese melts, about 1 minute more. Serve immediately. Makes 4 sandwiches.
- <b>Variation:</b> You can use rye bread or split English muffins for your tuna melts, and substitute sharp cheddar, Gruy&#232;re or Swiss cheese for the mild cheddar. To impart a little tang to the tuna mixture, stir in 2 Tbs. chopped bread-and-butter pickles. If your idea of a tuna melt is not open faced, using untoasted bread, prepare the sandwiches as directed, topping them with a second slice of bread. Spread softened butter on the outside of each sandwich and cook them in a fry pan over medium heat until the cheese melts and the bread is golden brown on both sides.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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