Dill Tuna Melts Recipes

TUNA MELT RECIPE

Steps:

• Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
• Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
• Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.

LEMON-DILL TUNA MELT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
• Toast bread lightly on both sides in preheated oven, about 1 minute per side.
• Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
• Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

SIMPLE TUNA MELT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
• In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
• Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

DILL-TUNA MELTS

Steps:

• Heat broiler.
• Combine tuna, mayo, onions and dill; spread onto bread slices.
• Top with cheese, folding as necessary to fit bread slices.
• Broil, 6 inches from heat, 2 min. or until tuna mixture is heated through and cheese is melted.

LEMON-DILLED TUNA SALAD / MELTS

Steps:

• In small bowl, combine well the first 8 ingredients. Set aside.
• Toast bread.
• Top with tuna.
• Top with tomato slices.
• Top with cheese slices.
• Place on cookie sheet and bake in 400ºF oven until cheese melts, about 3-5 minutes.
• Serve warm.
• Makes great regular sandwiches on bread, croissants or bagels; or stuffed summer tomatoes, too!

ULTIMATE TUNA MELTS

Steps:

• In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
• Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

DILL PICKLE TUNA MELT

Steps:

• Combine tuna, pickles, onions and 2 Tbsp. mayo.
• Fill bread slices with tuna mixture and Singles to make 4 sandwiches.
• Spread outsides of sandwiches with remaining mayo.
• Cook in skillet over medium heat 3 min. on each side or until Singles are melted and sandwiches are lightly browned on both sides.

TUNA MELT

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.