Classic tuna melt - a kicked-up tuna sandwich on toasted ciabatta bread with tomatoes and cheddar cheese!
Tuna sandwiches are something we enjoy around here on occasion. They're easy to make for a quick lunch and if you use low-fat mayo in the tuna salad, they're actually pretty healthy.
This recipe is a bit different from my standard tuna salad which contains low-fat mayo, a little mustard, minced celery, minced apple (if you're saying, "HUH?" just give it a try) and a little sweet pickle relish. Good on bread or just with your choice of crackers.
My Tuna Melt recipe takes those old tuna sandwiches up a notch and turns them into a very nice, satisfying dinner. Serve it with a fresh green salad dressed with a little vinaigrette.
Classic tuna melt - a kicked-up tuna sandwich on toasted ciabatta bread with tomatoes and cheddar cheese! Click To Tweet
How to Make a Tuna Melt
Preheat the broiler.
I used a nice ciabatta loaf for these sandwiches. I cut it in half, sliced it horizontally, then cut it into sandwich sized pieces. Do use whatever bread you like, but choose something substantial that will hold up to the tuna and toppings.
Toast the bread to a light golden color.
Combine the drained tuna, shallot, mayonnaise, lemon juice, parsley, salt and pepper in a medium bowl.
Mix well.
Spread ¼ of the tuna mixture on each slice of toast. Top with tomato slices and 2 tblsp. cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden, 3 to 5 minutes.
Serve immediately.
Enjoy!
More Sandwich Recipes on Never Enough Thyme:
- Roasted Tomato Sandwich
- Chicken, Bacon and Mushroom Sandwich
- Mediterranean Pressed Sandwich
- Hot Roast Beef Sandwiches with Horseradish Cream
Tuna Melt Sandwiches from Other Bloggers:
- Easy Tuna Melts from Spend with Pennies
- Tarragon Tuna Melt from Simply Recipes
- Mediterranean Tuna Melt from Leite's Culinaria
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Tuna Melt
Ingredients
- 4 slices ciabatta or other substantial bread
- 2 6- oz. cans tuna packed in oil drained
- 1 medium shallot minced (2 tblsp.)
- 2 tblsp. reduced-fat mayonnaise
- 1 tblsp. lemon juice
- 1 tblsp. minced flat leaf parsley
- ⅛ tsp. salt
- Pepper to taste
- 2 roma tomatoes sliced
- ½ cup shredded cheddar cheese
Instructions
- Preheat the broiler. Toast the bread to a light golden color.
- Combine the drained tuna, shallot, mayonnaise, lemon juice, parsley, salt and pepper in a medium bowl. Spread ¼ of the tuna mixture on each slice of toast. Top with tomato slices and 2 tblsp. cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden, 3 to 5 minutes.
- Serve immediately.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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seafood supplier
Tuna is also good for the brain
Tanya
Wow - we eat tuna a few times a week in our household, so I'm definitely gonna try this to jazz it up.
Alta
ooh, I just baked my first gluten-free bread loaf, and happen to have all of these ingredients on hand. Thinking maybe I should pack this for my lunch tomorrow! Yum!
Cooking Like Mom
There is something so very old fashioned about a good tuna melt, especially an open faced one. We used to have those routinely when we were kids. My Mom was the tuna melt Queen! She tried all sorts of concoctions when she whipped up tuna melts for us, but I don't think she ever tried apple. Or, maybe she did... that may explain the tuna melts we liked better than the others. hmmmmm..... good trick to make them a bit more kid-friendly. :) Thanks for the great recipe and the beautiful picture.
Cookin' Canuck
Sweet pickle relish and tomatoes are a must in a tuna melt. I'll have to try the chopped apple.
Lana
Jessie - I like it, too, as long as it's the kind packed in oil. The water-packed stuff is so bland and tasteless! If you drain it very well you really get so little oil and the difference in the taste is very much worth the few extra calories!
ruth
Wow, just my kind of melt! Great recipe!
Nora
Oh my God, tuna melts! They used to be my lunch snack of choice but I haven't had one for ages. Will have to rectify that. And try minced apple in a tuna salad - never heard of such a thing but am willing to give it a try. Thanks for the inspiration!
Lana
Hope you like the apple. That's part of my "standard" tuna salad, but not in this recipe. This one is a savory salad, where my standard is a sweet-ish salad.
jenn (Bread + Butter)
I love tuna melts. I used to eat them all the time in college. I'll still have them once in a while. I love that you made them open-faced. Mmmmmm...
Lana
I like them open-faced, too. These are definitely knife-and-fork sandwiches!
Angelia McGowan
That looks so good and comforting, and great photo too!
Lana
Thanks!