Easy Tuna Melt
Quick and simple baked tuna melt sandwiches with a creamy tuna filling and melted white cheddar.
Equipment
- Mixing Bowl
- Fork
- Baking Sheet
- Oven
Ingredients
Ingredients
- 26 ounce canswhite tuna in water, drained and flaked
- 1/3 cupmayonnaise
- 1 tablespoonlemon juice freshly squeezed
- 1 stalkcelery finely chopped
- 1 green onion finely chopped
- 3 tablespoonsfresh parsley chopped
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 8 slicesbread
- 1/4 cupbutter softened
- 8 sliceswhite cheddar cheese
- 1 largetomato sliced, optional
Instructions
Instructions
- Preheat the oven to 400°F.
- If the tuna is in a can, drain it well and flake it with a fork. In a medium bowl, combine the drained flaked tuna, mayonnaise, lemon juice, finely chopped celery, finely chopped green onion, chopped parsley, salt, and black pepper; mix until evenly combined.
- Spread the softened butter on one side of each slice of bread.
- Place 4 buttered-side-down bread slices on a baking sheet.
- Divide the tuna mixture into four equal portions and spread one portion onto each of the 4 bread slices on the baking sheet. Top each with 2 slices of white cheddar cheese. If using, add tomato slices on top of the cheese.
- Place the remaining 4 bread slices on top of each sandwich with the buttered side facing up.
- Bake in the preheated oven until the cheese melts and the bread is lightly golden, about 5 to 8 minutes.
- Remove from the oven, let the sandwiches rest for a minute or two, then serve.
Notes
Use tuna in water.Use tuna in water and drain it well. The tuna in oil is not only less healthy but will be way too oily when mixed with the mayo.
Taste for salt.After you mix all the tuna salad ingredients together, taste for salt and add more if needed. You always want to wait till the very end to add any additional salt.
Fully butter the bread.Make sure the butter is softened and that you evenly spread it all over the slices of bread so that the tuna melt bakes to a crispy golden brown.
Already cooked tuna melts will keep in thefridge for up to 3 days. However, they don’t tend to freeze well. To reheat, put the sandwiches in the oven at 350°F (177°C) on a sheet pan for about 10 minutes.
Taste for salt.After you mix all the tuna salad ingredients together, taste for salt and add more if needed. You always want to wait till the very end to add any additional salt.
Fully butter the bread.Make sure the butter is softened and that you evenly spread it all over the slices of bread so that the tuna melt bakes to a crispy golden brown.
Already cooked tuna melts will keep in thefridge for up to 3 days. However, they don’t tend to freeze well. To reheat, put the sandwiches in the oven at 350°F (177°C) on a sheet pan for about 10 minutes.