Kid Friendly Tuna Melt Recipes

KID FRIENDLY TUNA MELT

Steps:

• Preheat oven to 400 degrees F
• In a small bowl, combine the 6oz tuna and the 1/4 cup greek yogurt. Mix until well combined and set aside
• Brush one side of all 4 bread slices with olive oil
• Place 2 slices of bread, olive oil side down on a sheet pan
• Equally divide tuna and greek yogurt mixture between both slices of bread. Spread out evenly
• Top both slices of bread with tomato slices, pickles and top with cheddar cheese slice
• Place reamining 2 slices of bread, olive oil side up, on top of sandwich
• Place in oven, until cheese is melted and top of bread is golden brown, about 6-8 minutes
• Remove and allow to cool slightly before serving

KID FRIENDLY TUNA CASSEROLE

Steps:

• Preheat oven to 350°F. Prepare Macaroni and Cheese per instructions on box. Drain peas & tuna.
• In a casserole dish combine, Macaroni and Cheese, soup, peas, tuna, and 1 cup cheese. Mix remaining cup of cheese with crumbled chips. Spread over top for flaky crust.
• Bake for 30 minutes or until top is golden brown and bubbly.

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.