Prep 10 mins
Cook 10 mins
This is our favorite tuna melt. The added greens and tarragon take this sandwich over the top! Give it a try!!!
- 1 thinly sliced green onion, including the greens
- 44.37 ml chopped fresh flat-leaf parsley
- 29.58 ml chopped fresh tarragon leaves or 9.85 ml dried tarragon, crumbled
- zest of one lemon
- 9.85 ml lemon juice
- 4.92 ml Dijon mustard
- 0.59 ml fresh ground black pepper
- 78.07 ml mayonnaise
- 2 (340.19 g) can solid white tuna, well drained and flaked
- 8 slice French bread (or your favorite bread) or 8 slice Italian bread (or your favorite bread)
- 1 thinly sliced tomatoes (8 slices)
- 113.39 g grated sharp white cheddar cheese (about 1 cup)
- 29.58 ml softened butter
- Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
- Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
- Spread one side of the remaining four bread slices with butter.
- Place bread slices, buttered side up, on top of the cheese.
- Heat a large griddle, on medium heat.
- Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
- Cook for about 3 minutes, or until nicely browned on one side.
- Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
- Serve immediately.
Herby and lemony and full of goodness! Delicious!
Outstanding! I really enjoy a good tuna melt, and this didn't disappoint. The tarragon and the Dijon made a perfect match and elevated this sandwich beyond five *****! Thnx for sharing your recipe, kittycatmom. Made for the French Forum's Herb/Spice of the Month tag game.
Darn all I can give this is 5 lousy stars and it sure deserves more than that. I made this a few weeks back for KK's Going Green Event before falling ill, and am so glad this was a dish I actually got to eat. I made this almost exactly per the recipe except that like Lauralie I used the tuna in the packets, have developed quite a taste for that, and on the sandwich added some radish sprouts I had extra of, and due to dietary restrictions didn't use any tomato. Tuna Melts are one of my favorite lunch items when I go to restaraunts and never thought to make it at home, but now that I have this recipe with its refreshing and flavorful ingredients I won't be ordering it out anymore. Thank you dear for a super sandwich.