TUNA AND SWEET CORN MELTS
Make and share this Tuna and Sweet Corn Melts recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill on high. Grill bread for 2 minutes each side or until lightly browned.
- Combine tuna, corn, cheese, mayonnaise and parsley in a bowl. Top toast with tuna mixture. Season with pepper. Grill for 3 minutes or until cheese is melted.
- Serve.
EASY TUNA MELTS
A classic tuna melt is one of our favorite lunch recipes! This can be made on any type of bread for an easy meal!
Provided by Holly Nilsson
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine tuna salad ingredients in a small bowl and mix well.
- Place the English muffin halves on a baking sheet and broil 2-3 minutes or until they start to brown. Remove from the oven.
- Divide the tuna mixture over the English muffins. Top with tomato slices and cheddar cheese.
- Bake 10-15 minutes or until cheese is melted. Broil 1 minute if desired.
Nutrition Facts : Calories 590 kcal, Carbohydrate 29 g, Protein 29 g, Fat 39 g, SaturatedFat 10 g, Cholesterol 76 mg, Sodium 921 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CLASSIC TUNA MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 3 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler to high.
- Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
- Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
- Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.
TUNA MELTS
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
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 ON CORNBREAD
Try our rendition of an open-faced tuna melt. Serve it on cornbread for a quick lunch or dinner. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack., In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese. , Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.
Nutrition Facts : Calories 484 calories, Fat 29g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 844mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.
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.
TUNA MELT ON CORN BREAD
I love tuna melts. The corn bread adds so much more flavor than just serving on toasted bread.
Provided by Jen Geelen
Categories Fish
Number Of Ingredients 12
Steps:
- 1. Prepare and bake corn bread according to package directions, using a greased 8" square baking pan. Cool on wire rack.
- 2. In a small bowl, combine tuna, mayonnaise, celery, onion, egg, dill, salt, and pepper.
- 3. Cut corn bread into six pieces; place on ungreased baking sheet. Top each with 1/4 Cup of tuna mixture and a slice of cheese.
- 4. Broil 4"-6" from heat for 2-4 min or until cheese is melted. Top with tomato and avocado.
CHEESY TUNA MELTS
A tasty change from cheese on toast
Provided by Good Food team
Categories Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
- Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
- Slice in half, sprinkle with paprika and tuck in.
Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium
TUNA MELT
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
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.
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