Prep 20 mins
Cook 8 mins
Not your ordinary tuna melt.
Tuna and Red Pepper Spread
- 6 ounces chunk white tuna packed in oil, drained
- 1 roasted red pepper, peeled and chopped (from a jar is fine)
- 1⁄2 onion, chopped
- 4 -6 tablespoons mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 -2 teaspoon paprika (preferably Hungarian or Spanish)
- lemon juice
- 8 slices sun-dried tomato bread
- 8 ounces aged gouda cheese (may use Jack or white cheddar)
- olive oil, for brushing the bread
- Make the tuna mixture: In a medium bowl, break up the tuna using a fork; mix in the red pepper, onion, mayonnaise, olive oil, paprika, a few drops of lemon juice, salt, and pepper; adjust amount of mayonnaise to reach a nice thick consistency.
- Make the sandwiches: lay out 4 slices of bread; top each with ¼ of the cheese; top with the tuna mixture, then with the remaining bread.
- Brush the outside of the sandwiches lightly with olive oil.
- Heat a heavy nonstick skillet over med-high heat; add in sandwiches (do this in batches).
- Weight them down with the bottom of a heavy frying pan, not to press them but to hold the tops on and keep them flat while the cheese melts.
- Decrease heat to medium; cook on the first side until the bread is crisp and golden; then turn over and repeat.
- Lift the weighting pan every so often to check on the cheese—when it melts, you can tell because a little bit will ooze out and when the bread is gold and crisp, remove sandwich from the pan.
- *If the bread is getting too dark before the cheese melts, decrease the heat.
I love tuna and anything with gouda so this was perfect for me! I left out the onion and used the higher amount of paprika. Did not have the sun-dried tomato bread, but I can imagine it would be even better with it. I might cut the amount of roasted red pepper in half next time, because that overpowered the tuna just a bit. Thanks for a wonderful unique way to fix up tuna! Found for Bargain Basement tag.