Crunchy Garden Tuna Melts Recipes

ULTIMATE TUNA MELT

Ultimate Tuna Melt image

Tuna Melt is the ultimate sandwich with a flavorful tuna fish mixture, slices of cheddar cheese, freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. This sandwich will literally melt in your mouth!

Provided by Alyssa Rivers

Time 15m

Number Of Ingredients 11

Ingredients

4 cans (4 ounce tuna fish, drained)
1/4 cup mayonnaise
1/4 cup celery (finely chopped)
1/4 cup red onion (finely chopped)
1 Tablespoon dijon mustard
2 Tablespoons parsley (chopped)
salt and pepper
8 slices bread (I used French bread)
16 slices cheddar cheese (more if you want a layer on the bottom)
tomato (sliced)
1/4 cup butter (softened)

Steps:

In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.
Butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

Nutrition Facts : Calories 409 kcal, Carbohydrate 15 g, Protein 17 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 77 mg, Sodium 613 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CRUNCHY GARDEN TUNA MELTS

Crunchy Garden Tuna Melts image

Crunchy peppers and onions mixed with mayo and tuna and grilled up warm and crunchy with melty cheese. That's diner fare you can feel smart about.

Provided by My Food and Family

Categories Bread

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 can (5 oz.) white tuna in water, drained, flaked
3 Tbsp. KRAFT Avocado Oil Mayonnaise
1/4 cup chopped onions
1/4 cup chopped green peppers
1/2 tsp. dried basil leaves
8 slices whole wheat bread
4 KRAFT 2% Milk Singles

Steps:

Combine first 5 ingredients.
Fill bread slices with tuna salad and 2% Milk Singles to make 4 sandwiches.
Cook in large nonstick skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

TUNA MELTS

Tuna Melts image

While the soup simmers, assemble tasty Mozzarella Tuna Melts. Using a mini food processor to chop the celery and onion for the filling helps shave preparation time. Then just pop the sandwiches in the oven.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 can (6 ounces) water-packed tuna, drained and flaked
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup mayonnaise
4 hamburger buns, split
4 mozzarella cheese slices
4 tomato slices
4 lettuce leaves

Steps:

In a small bowl, combine the tuna, celery, onion and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. , Place on an ungreased baking sheet. Bake, uncovered, at 350° for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf; replace bun tops.

Nutrition Facts : Calories 363 calories, Fat 20g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 575mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

TUNA MELT

Tuna Melt image

The best tuna melt recipe gives you a toasted sandwich that's properly cheesy and made with a tuna salad that's good enough to shine on its own.

Provided by Genevieve Yam

Time 45m

Yield Makes 4

Number Of Ingredients 10

Ingredients

½ medium onion, thinly sliced
1 cup seasoned rice vinegar
2 (5-oz.) cans tuna packed in olive oil, drained
¼ cup mayonnaise, plus more for spreading
2 Tbsp. chopped celery
1 Tbsp. chopped dill pickles
Kosher salt, freshly ground pepper
8 slices sourdough bread
8 slices sharp cheddar
Dill pickle spears (for serving; optional)

Steps:

Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
Serve sandwiches on plates with dill pickle spears if desired.

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