Lemon Dilled Tuna Salad Melts Recipes

TUNA MELT

Tuna Melt image

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Provided by Lidey Heuck

Categories dinner, easy, lunch, weeknight, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 (6-ounce) cans solid, water-packed tuna, drained
3/4 cup mayonnaise
1/4 cup finely chopped cornichons or small kosher dill pickles
3 tablespoons minced red onion
2 tablespoons lemon juice
1 packed tablespoon minced fresh dill (optional)
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
4 tablespoons softened unsalted butter, plus more as needed

Steps:

Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

LEMON-DILL TUNA MELT SANDWICHES

Lemon-Dill Tuna Melt Sandwiches image

A slight twist on the traditional tuna melt. Lemon zest, lemon juice, and fresh dill add a nice zing to a classic favorite.

Provided by Anna Babcock Prodin

Categories Seafood Fish Tuna

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

6 slices white bread
2 (5 ounce) cans tuna, drained
¼ cup mayonnaise, or to taste
1 tablespoon lemon juice
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped fresh dill
1 large tomato, thinly sliced
6 slices Swiss cheese

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.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g

LEMON-DILLED TUNA SALAD / MELTS

Lemon-Dilled Tuna Salad / Melts image

I love good tuna salad, so cool and refreshing in the summer. And tuna melts are good all year round! This is a quick and easy recipe, but it's my favorite.

Provided by Wildflour

Categories Lunch/Snacks

Time 15m

Yield 5 melts, 2-5 serving(s)

Number Of Ingredients 11

Ingredients

1 (12 ounce) can solid albacore tuna, drained WELL
1 teaspoon fresh lemon juice, concentrate ok
1 teaspoon fresh lemon zest, finely chopped, optional but add it if you can
1/4 teaspoon dried dill weed, a little more if desired
1/2 cup Hellmann's mayonnaise
1/8 teaspoon salt
1 tablespoon finely chopped celery
1 dash fresh coarse ground black pepper
5 slices toast
5 slices tomatoes
5 slices American cheese, can sub swiss if preferred

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!

Nutrition Facts : Calories 866.4, Fat 39.6, SaturatedFat 11.2, Cholesterol 161.1, Sodium 2051.6, Carbohydrate 68.1, Fiber 3.1, Sugar 7, Protein 57.9

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