1/1 Photo of My Take on Tuna Melts
This is sort of a combination of some of the recipes that I've seen on 'Zaar. I adapted it to what I had on hand. DH was pretty skeptical, but he warned to the idea after first taste.
My Private Note
Units: US | Metric
- 3 slices whole wheat bread, toasted
- 2 (6 ounce) cans tuna in water, drained and flaked
- 3 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 1/8 teaspoon celery salt (optional)
- 1/8 teaspoon onion salt (optional)
- fresh ground black pepper, to taste
- 3 slices cheese
- 1 roma tomato, sliced fairly thick
- 1Prepare the tuna salad by combining tuna, mayonnaise, relish, celery salt, onion salt, and black pepper. Taste and season again, if necessary.
- 2Meanwhile, toast three slices of bread. (I used Mrs. Baird's Acti-Fiber bread and 2 slices of Honey Wheat bread for DH; really this is a go-with-your-favorite option.) Toasting the bread is extremely important! Don't skip the step.
- 3Place toast on a cookie sheet. Spread tuna salad on each slice.
- 4Top each piece of toast with 2 slices roma tomato. Grind fresh black pepper over each slice.
- 5Cover with cheese. DH used American singles, and I used Pepper Jack. Both were great!
- 6Set oven to Broil with rack around six inches from the burner. Broil the sandwiches until cheese is "melty and bubbly." Don't turn your back on the oven--the sandwiches go from melty and bubbly to black and burnt in a snap!
- 7We served this with barbecue potato chips and yogurt for dessert.
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Nutritional Facts for My Take on Tuna Melts
Serving Size: 1 (234 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 724.3
- Calories from Fat 318
- Total Fat 35.3 g
- Saturated Fat 15.9 g
- Cholesterol 135.1 mg
- Sodium 1995.8 mg
- Total Carbohydrate 38.1 g
- Dietary Fiber 3.4 g
- Sugars 6.9 g
- Protein 63.4 g
The following items or measurements are not included: