Tarragon Tuna Melts
photo by Susiecat too
- Ready In:
- 1⁄3 cup mayonnaise
- 3 tablespoons fresh Italian parsley, chopped
- 2 tablespoons scallions, sliced thin
- 1 -2 tablespoon fresh tarragon (or 2 tsp. dried tarragon)
- 1 teaspoon lemon peel, finely shredded
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon black pepper
- 2 (6 ounce) cans solid white tuna, drained, flaked (in water)
- 8 slices sourdough bread (1/2 inch thick)
- 8 -12 tomatoes, slices cut thin (optional)
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, softened
- Combine mayonniase, parsley, scallions, tarragon, lemon peel, lemon juice, mustard, and pepper. Stir till combined well. Now stir in tuna, breaking up any large pieces.
- Place 4 bread slices on a clean work surface, and evenly divide the tuna mixture on top of each slice. Top the tuna with tomato, if using, and cheese. Spread one side of the remaining bread slices with half the butter. Place bread slices, buttered side up, on top of cheese. Place sandwiches, buttered side down, on a large nonstick skillet or griddle, over medium heat. Carefully butter top bread slices. Cook sandwiches for 6 to 8 minutes or until cheese is melted and bread is golden, carefully turning halfway through cooking. Serve warm. Enjoy!
- Makes 4 sandwiches.
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Thanks for recommending this, Sharon123! I made 2 servings for a quick, light supper and it hit the spot. I too stirred the cheese into to tuna mixture to make spreading simpler and omitted the tomatoes. The tarragon, while defintely _there_ doesn't overpower the other flavors. We'll enjoy this recipe again!