Prep 10 mins
Cook 10 mins
I adopted the recipe from Kraft--tried it, loved it. I usually make the tuna filling ahead of time and heat it up for quick lunch
- Mix tuna, mayo, onion, green pepper and seasonings.
- Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
- Spread outsides of sandwiches with additional mayo or softened butter.
- Cook in skillet on medium heat until lightly browned on both sides.
This made me love Tuna Melts again! The herbs really do contribute/improve the dish. I will be making this again. Thanks!
This recipe is great! I didn't have any peppers or onions at the time, so I added the pickles like one comment suggested. The flavor of the tuna mixture is excellent! I put it on toasted English muffins and served with veggie soup for the kids. A great alternative to grilled cheese and tomato soup!
I tripled this recipe and made it for my four kids' lunch today. To suit their tastes, I left out the onions and bell pepper; and I added 1/3 C Dijon mustard, 1/2 beefsteak tomato (diced), 1 whole dill pickle (diced), 1/2 tsp onion powder (for the omitted onions), 1/2 tsp garlic powder with parsley, and 1/4 tsp red pepper flakes. I also added about 1 Cup shredded cheddar cheese because I didn't have any slices on hand. The kids absolutely loved it! Like PaulaG and her family, we like them piled high; so I got just 7 sandwiches and had only 1 leftover. :-) Next time, I think I'll cut the cheese ;-) back to 1/2 Cup and increase the mayo to 1/2 Cup. The blend of herbs was so wonderful, and we will definitely be making this again. Thanks for posting!