Recipe by MarthaStewartWanabe
Here is a recipe for tuna melts "my way". I like my tuna salad filling to be onion-ey, with bits of tomatoes, covered in melted cheddar, with the bread grilled dark brown. I like to eat these with creamy tomato soup and a big glass of milk. Now that's my idea of comfort food!
Top Review by JackieOhNo!
This was a tasty tuna salad filling, which stands on its own. I used Dijon mustard, which added just the right amount of tanginess. I doubled the recipe, and was able to make 4 sandwiches. I did use butter instead of margarine, though. I would actually make this filling again, for a regular tuna sandwich! Thanks for posting this. Made for Spring PAC 2009.
- 1 (6 ounce) can albacore tuna in water, drained
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon mustard
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon salt
- 1 tablespoon red onion, minced
- 2 tablespoons scallions, thinly sliced
- 1⁄4 cup tomatoes, diced small
- 4 -6 slices whole wheat bread (or bread of preference)
- 2 -3 slices sharp cheddar cheese
- 2 tablespoons margarine spread
Directions See How It's Made
- In a small mixing bowl, separate tuna chunks with a fork until desired flakiness.
- Add mayonnaise, mustard, pepper and salt and combine thoroughly with fork. Then fold in onion, scallion and tomatoes.
- Preheat skillet/griddle to medium-high heat.
- Spread margarine onto one side of each slice of bread.
- Set half of the bread slices aside. On one half, scoop and smooth tuna filling evenly onto the non-buttered side of each slice; then top with cheese slice. Place the bread slices that were previously set aside atop cheese with buttered-side-exposed.
- Once skillet/griddle is good and hot, grill both sides of sandwiches for 3-5 minutes or until bread is browned to your liking.
- Remove to a plate, slice in half and serve hot.