Parmesan Crusted Spicy Tuna Melt Recipes

CURRY & PARMESAN TUNA SALAD

Curry & Parmesan Tuna Salad image

I absolutely LOVE tuna salad. With this recipe, I brought together all of my favorite things to make the best tuna salad sandwich ever! -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 can (5 ounces) light water-packed tuna, drained
1/4 cup reduced-fat mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon sweet pickle relish
1 tablespoon minced fresh parsley
1 teaspoon spicy brown mustard
1/4 teaspoon dill weed
1/8 teaspoon onion powder
1/8 teaspoon curry powder
1/8 teaspoon garlic powder
4 slices whole wheat bread

Steps:

In a small bowl, combine the first 10 ingredients. Spread over two slices of bread. Top with remaining bread.

Nutrition Facts : Calories 346 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 877mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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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