Tuna Melt

Ingredients
  • 2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
  • 2 tablespoons prepared mayonnaise (optional)
  • 1 recipe tuna salad, recipe follows
  • 1 cup shredded sharp farmhouse cheddar cheese
  • Tuna Salad
  • Two 6 ounce cans white meat tuna packed in water, drained
  • 2 tablespoons minced celery
  • 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
  • 1 teaspoon minced flat-leaf parsley
  • 1/3 cup prepared mayonnaise
  • 1 tablespoon whole grain mustard
  • Freshly ground black pepper,
  • Freshly squeezed lemon juice, to taste (optional)
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

Preheat the broiler and set the rack about 4 to 5 inches from the heat source.

Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the tuna salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.


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4.3 13
I always thought that tuna melts on anything other than rye bread were not "authentic." Since I like rye with only a few meats/cheeses/condiments, I made tuna melt on whole wheat only when DH was deployed or otherwise out of town...and STILL felt guilty about it! Thanks for showing me the error of my ways.<div><br /></div><div>I omitted the lemon juice, mustard, and parsley, used sweet onion instead of red, upped the quantity of both onion and celery, then added salt and garlic powder to taste. IOW, exactly how I've been making tuna salad since I was a kid. ;-)<br /><div><br /></div><div>To the posters who insist on American "cheese": You do realize that there is no such thing...? A cheese can only be labeled as a cheese if it has a certain percentage of REAL DAIRY in it. American "cheese" misses that mark by a mile, hence -- as the law requires -- it must be labeled "processed cheese food." YUCK! No wonder that it has no flavor of its own, and a mouthfeel like melted plastic. Swiss is OK on a tuna melt, especially with rye bread...but I'll always opt for Cheddar, the sharper the better.</div></div> item not reviewed by moderator and published
This has become our go-to tuna melt. And to the people who want American cheese, go for it. FNK inspires people to try their recipes and then make them their own. This is a good, basic recipe -- so go ahead and play with it, but don't carp about what's used -- try using your imaginations and don't be so literal.<br /> item not reviewed by moderator and published
I added the following and everyone loved it. My son actually used the word "delicious" and I almost fell off my chair: a third of a lemon, light mayo, the Sara Lee sandwich thins as the base (separated) with a provolone slice on the bottom and on the top of the tuna, some premixed Italian herbs, slivered almonds (which I toasted first) and the lemon added a great zing to it but I also used about a tablespoon of yellow mustard, and topped it off with a sliced tomato--this was all with three cans of white albacore tuna. It easily fed three of us. item not reviewed by moderator and published
I omitted the lemon juice because I was out of it, otherwise the tuna melts were a hit with my family especially my 3 year old granddaughter. I used the cheese that the recipe called, maybe its a personal thing with the cheese, we enjoyed them!!! item not reviewed by moderator and published
Absolutely amazing!! I have friends coming over specifically to have tuna melts with me. I'll be sure to pass this recipe on. I personally love it with sharp cheddar!! Maybe it's a Canadian thing... item not reviewed by moderator and published
I agree with a previous reviewer that the cheese needs to be American. While I enjoy whole grain mustard, I personally didn't care for it in the tuna salad. Go light on the lemon juice. item not reviewed by moderator and published
Great recipe, the way the Tuna Salad turned out soooo good, made mine on rye from the bakery...so delicious! My DS (5) and DD (18 months) both loved them. I followed the directions exactly...no substitutions. item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
Mmmmmmm.....these tuna melts were so good!!!! You definately need to try these!!!! item not reviewed by moderator and published
I added a little lemon juice, and these were delicious! item not reviewed by moderator and published
GOOD RECIPE'. GOOD AS A TUNA QUESODILLA' RECOMMEND TO TRY OTHER CHEESES/MULTIPLE CHEESES ALSO. ON TORTILLAS' :) item not reviewed by moderator and published
  item not reviewed by moderator and published
Quick, easy, and absolutely delicious! item not reviewed by moderator and published
I actually got to make these in a group at a mental health facility I was visiting as a student nurse. We didn't make the tuna salad the way you did, though. We mixed tuna and onion and mayo until it was tuna salad-ish then we put it on toasted english muffins and topped with cheese. They were really good, and the kids enjoyed making them. item not reviewed by moderator and published
There is real American cheese. You are mistaken. Processed cheese in plastic wrapping are probably what you are referring to. You are correct- this is not real cheese. Real American cheese is a derivative of cheddar and sold at delis (ex: boar's head brand) across the country!  item not reviewed by moderator and published
Lol! item not reviewed by moderator and published
Use whatever type of cheese you'd like. Not a recipe in the world is cut 'n dried. I tweak everthin'. I put sliced avocado on mine before the shredded SHARP CHEDDAR! item not reviewed by moderator and published
I like wearing socks with my sandal<br /><br /> item not reviewed by moderator and published

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