Prep 5 mins
Cook 10 mins
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.
- 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
- 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.