By Scarlett516 on February 08, 2008
Photo by cookiedog
Photo by cookiedog
"Italian-style tuna melts"
Serving Size: 1 (191 g)
Servings Per Recipe: 4
"This is a good recipe. I would suggest using your own tuna salad recipe and topping with cheese, tomato, and lettuce. Made for ZWT7. Thanks for the recipe."
"This was fantastic! The only change I made was put it on keiser rolls. Excellent recipe!"
"Oh so good! This is really comfort food taken to another level. I just made a tiny amount of tuna salad (didn't bother scaling, but used the quantities I wanted of your ingredients). Used a nice slice of sourdough bread as the base. Instead of lettuce, I topped with a couple of fresh basil leaves and some roka. Left the sandwich topless. Loved it!"
"This made a delightful lunch. I had to use cherry tomatoes due to the Salmonella problem we are having in the states. I also used dinner rolls in place of the hamburger buns. The buttery flavor of the melted mozzarella made these divine! Thank you Scarlett!"
"Great lunch! Enjoyed by all!"
"This is definitely a case of Whats Not to Love!? I adore tuna fish and forget to make it more. The combo of the crunchy onions, celery and tuna with melted cheese and tomato straight from the broiler were awesome. I had leftover tuna mixture that I've been enjoying on crackers as well. Thank you so much for bringing me back to tuna fish-I'd been away far too long! Made for Aussie/New Zealand Recipe Swap #14."
"Tagged for RecipeTag 14-Mar 2008. I made this Tuesday for a Ladies Luncheon. It was well received by everyone. Instead of hamburger rolls, I made a fresh boule bread, sliced it horizontally, put the tuna mixture and cheese on it and put into a warm oven for 5 min. to melt the cheese. I then sliced it in a pinwheel design so everyone was able to get a "slice" Very god and will be made often."