Original Tuna Melts Recipes

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TUNA MELTS



Tuna Melts image

While the soup simmers, assemble tasty Mozzarella Tuna Melts. Using a mini food processor to chop the celery and onion for the filling helps shave preparation time. Then just pop the sandwiches in the oven.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 can (6 ounces) water-packed tuna, drained and flaked
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
4 hamburger buns, split
4 mozzarella cheese slices
4 tomato slices
4 lettuce leaves

Steps:

  • In a small bowl, combine the tuna, celery, onion and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. , Place on an ungreased baking sheet. Bake, uncovered, at 350° for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf; replace bun tops.

Nutrition Facts : Calories 363 calories, Fat 20g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 575mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

CLASSIC TUNA MELTS



Classic Tuna Melts image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 3 servings

Number Of Ingredients 16

3 tablespoons butter, softened
3 large (sandwich-size) English muffins, halved
Two 12-ounce cans solid white tuna, drained
One 12-ounce jar marinated artichoke hearts, drained and chopped
1 cup mayonnaise
1/2 cup pitted kalamata olives, chopped
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh dill
Several dashes hot sauce
3 stalks celery, finely chopped
2 scallions, finely chopped
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
12 slices Swiss cheese
1 Roma tomato, sliced
2 teaspoons chopped chives

Steps:

  • Preheat the broiler to high.
  • Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
  • Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
  • Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.

TASTY TUNA MELTS



Tasty Tuna Melts image

Thanks to a dash of mustard, salsa and hot sauce, these warm tuna sandwiches are full of zip! "Slices of tomato and cheese round them out," says Shannon Phipps of Houston, Texas. "Sometimes I stir chopped pickle and hard-cooked eggs into the tuna mix for additional flavor."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10

2 cans (6 ounces each) tuna, drained
3 tablespoons mayonnaise
1 tablespoon prepared mustard
1 tablespoon salsa
2 to 3 drops hot pepper sauce
1/8 teaspoon grated Parmesan cheese
6 process American cheese slices
6 thin tomato slices
6 bread slices
2 to 4 tablespoons butter

Steps:

  • In a bowl, combine the first six ingredients; mix well. Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread; top with remaining cheese slices and bread. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides, adding butter if necessary.

Nutrition Facts :

SIMPLE TUNA MELTS



Simple Tuna Melts image

This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind to mine!

Provided by momnipotent

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 6

1 (5 ounce) can tuna, drained
½ small onion, minced
pepper to taste
12 slices pickled jalapeno
2 English muffins, split
4 slices Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet.
  • Bake in oven for 10 minutes, or until cheese begins to bubble.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 17.5 g, SaturatedFat 6.1 g, Sodium 443.7 mg, Sugar 0.5 g

ORIGINAL TUNA MELTS



Original Tuna Melts image

Long before Tuna Melts, in their many variations, became standard on every menu, my mother discovered this 1950's recipe. We grew up having these kid-friendly rolls on Friday nights when, as Catholics, we were forbidden meat. Served in corn-on-the-cob dishes with a side of french fries and a salad, Mom was out of the kitchen in under 45 minutes and we kids were in hog heaven!

Provided by davianng

Categories     Lunch/Snacks

Time 30m

Yield 8 rolls

Number Of Ingredients 6

8 hot dog buns
24 ounces solid white tuna packed in water, drained
1/4 cup pickle, chopped (you can use dill or sweet, your preference)
2 tablespoons onions, finely minced
8 ounces cheese, diced (you can use Velveeta or sharp cheddar, your preference)
3/4 cup mayonnaise

Steps:

  • Drain and flake tuna in a medium bowl.
  • Add pickles, onion and cheese and mix well.
  • Add mayonnaise and mix well.
  • Fill hot dog rolls and wrap each in tin foil, twisting both ends to close.
  • Place on cookie sheet and bake at 350 degrees for 20-25 minutes.
  • Serve in corn-on-the-cob dishes with french fries and a salad.
  • These can also be cooked on a grill, making them suitable for camping.

ULTIMATE TUNA MELTS



Ultimate Tuna Melts image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann's
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

Steps:

  • In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
  • Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

TUNA MELTS



Tuna Melts image

Delicious melted cheesy tuna sandwiches.

Provided by P. Kelly

Categories     Seafood     Fish     Tuna

Time 25m

Yield 8

Number Of Ingredients 5

1 (1 pound) loaf French bread
1 small sweet onion, peeled and diced
1 (12 ounce) can tuna, drained
2 cups mozzarella cheese, shredded
1 cup mayonnaise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
  • Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
  • Bake in a preheated oven for 10 minutes.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 34.1 g, Cholesterol 41.1 mg, Fat 27.7 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 6.5 g, Sodium 716.4 mg, Sugar 2.4 g

TUNA MELT



Tuna Melt image

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Provided by Lidey Heuck

Categories     dinner, easy, lunch, weeknight, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

3 (6-ounce) cans solid, water-packed tuna, drained
3/4 cup mayonnaise
1/4 cup finely chopped cornichons or small kosher dill pickles
3 tablespoons minced red onion
2 tablespoons lemon juice
1 packed tablespoon minced fresh dill (optional)
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
4 tablespoons softened unsalted butter, plus more as needed

Steps:

  • Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
  • Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
  • Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
  • Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

TUNA MELT RECIPE BY TASTY



Tuna Melt Recipe by Tasty image

Cozy up with Tasty's take on a classic tuna melt. Oil-packed tuna stays moist and succulent, while celery and sweet pickle relish provide a tangy crunch. Don't skimp on the cheese for the ultimate melty sandwich.

Provided by Tasty

Categories     Lunch

Time 10m

Yield 2 servings

Number Of Ingredients 9

2 cans tuna, oil packed, drained
3 tablespoons mayonnaise
2 stalks celery, finely chopped
1 tablespoon sweet pickle relish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 slices bread
1 tablespoon unsalted butter, room temperature
4 oz shredded sharp cheddar cheese

Steps:

  • In a medium bowl, mix together the tuna, mayonnaise, celery, pickle relish, salt, and pepper until well combined.
  • On a cutting board, butter one side of each slice of bread. Flip the bread over so it is buttered-side down. Divide the tuna mixture between 2 slices of bread. Top with the cheddar cheese, then place the other slices of bread on top, buttered-side out.
  • Heat a large pan over medium heat. Place the sandwiches in the pan and cook, without moving, for about 2 minutes, until golden brown. Carefully flip the sandwiches over and continue to cook until the other side is golden brown and the cheese has melted, 2 minutes more.
  • Transfer the tuna melts to a cutting board and cut in half. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 649 calories, Carbohydrate 8 grams, Fat 47 grams, Fiber 0 grams, Protein 44 grams, Sugar 2 grams

BEST TUNA MELTS EVER



Best Tuna Melts Ever image

This tuna melt recipe is made from my tuna salad recipe. It is lower in fat and absolutely delicious. The key is to toast the bread first! (And the spices help). It is my own creation, and I do not usually use a recipe - I am sharing this with you now, in hopes that you'll love it as much as my friends & I do! YUM! NOTE: You can use premium tuna or not - I usually use the cheaper stuff for the tuna melts & save the Albacore for the pasta salads.

Provided by Stars-in-her-eyes

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 (6 ounce) can canned tuna
2 tablespoons reduced-fat mayonnaise
2 tablespoons yellow mustard
1 dill pickle, diced
1/4 small onion, finely diced
salt & pepper
1/4 teaspoon Chinese five spice powder
1 small tomatoes, finely sliced
1/4 cup grated cheese, of your choice
2 slices bread

Steps:

  • Preheat oven to 400°F.
  • In a small bowl, add the mayo, mustard, salt, pepper & spice. Mix with a fork.
  • Finely dice the onion & dill pickle, and add to the bowl.
  • Add the tuna, well drained, to the mixture.
  • With a fork, mix well, ensuring the tuna is saturated with mayo & mustard, and the pickles & onion are evenly distributed. Adjust spice as necessary.
  • Slice the tomato into very thin slices, removing seeds. Place slices on a paper towel to absorb moisture (you don't want soggy bread).
  • Toast bread, slightly lighter than you prefer.
  • Divide tuna salad mixture in half, and scoop on top of the toast. Spread the mixture evenly.
  • Place tomato slices on top of tuna mixture.
  • Sprinkle grated cheese on to toast.
  • Place toast onto a cookie sheet.
  • Bake for 5 - 10 minutes, until cheese is bubbly.
  • Enjoy!

Nutrition Facts : Calories 293.1, Fat 12.1, SaturatedFat 3.8, Cholesterol 50, Sodium 1221.5, Carbohydrate 19.5, Fiber 1.8, Sugar 4.6, Protein 25.7

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UPTOWN TUNA MELTS | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Preparation. Preheat broiler with rack 6 inches (15 cm) from heat. In a bowl, using a fork, combine yogurt, mayonnaise, herbs, salt and pepper to taste; mix in tuna, flaking into smaller pieces, half of the cheese and the cucumber. Place bread on a baking sheet and lightly toast both sides under broiler. Layer baby spinach on toast and mound ...
From dairyfarmersofcanada.ca


THE BEST TUNA MELT RECIPE - THE SEASONED MOM
2022-06-16 Instructions. Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day. Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
From theseasonedmom.com


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