Tuna melt sandwiches

Tuna melt sandwiches

I love these tuna melt sandwiches for a couple of reasons. First of all, the taste! They are absolutely delicious! Creamy tuna salad with the crunch from the onions and celery on top of a lightly toasted bun topped with gooey cheese?! Comon! How much better can it get.

I also love them because they are affordable, extremely easy and quick to make, could be made ahead (assembled and baked last minute,) loved by both, kids and adults alike, and last but not least – could be whipped up with the simple ingredients you already have in your pantry and fridge on the days where you have no other dinner planned.

Simple they may be, but these sandwiches are sure to please!

DifficultyBeginner

Yields4 Servings

 2 cans of tuna, well drained
 7-8 TBSP Mayonnaise
 1 celery stalk, diced finely
 2 tbsp minced onion (I prefer yellow, but shallots or red onions could be used instead)
 kosher salt to taste
 freshly ground black pepper to taste
 4 toasted bread slices (or 2 buns cut in half)
 ½ cup cheese, shredded (more if desired)
 optional garnishes of choice: tomatoes, pickles, olives

1

Preheat the oven to 350.

2

Drain the tuna really well. Add onions and celery, season with salt and pepper and gently fold in Mayo.

You may actually end up adding more mayo than expected – the goal is to achieve the creamy consistency without drowning the tuna in mayo. Ensure the salad is creamy yet still holds it’s shape.

3

Taste and adjust the seasoning as needed. Scoop a quarter of the mixture onto a toasted bread slice and spread evenly. Sprinkle with cheese and bake in preheated oven for 8-10 minutes until hot and the cheese is melted. Feel free to top with tomatoes, pickles, olives or whatever else you like. Serve hot.

Ingredients

 2 cans of tuna, well drained
 7-8 TBSP Mayonnaise
 1 celery stalk, diced finely
 2 tbsp minced onion (I prefer yellow, but shallots or red onions could be used instead)
 kosher salt to taste
 freshly ground black pepper to taste
 4 toasted bread slices (or 2 buns cut in half)
 ½ cup cheese, shredded (more if desired)
 optional garnishes of choice: tomatoes, pickles, olives

Directions

1

Preheat the oven to 350.

2

Drain the tuna really well. Add onions and celery, season with salt and pepper and gently fold in Mayo.

You may actually end up adding more mayo than expected – the goal is to achieve the creamy consistency without drowning the tuna in mayo. Ensure the salad is creamy yet still holds it’s shape.

3

Taste and adjust the seasoning as needed. Scoop a quarter of the mixture onto a toasted bread slice and spread evenly. Sprinkle with cheese and bake in preheated oven for 8-10 minutes until hot and the cheese is melted. Feel free to top with tomatoes, pickles, olives or whatever else you like. Serve hot.

Tuna Melt

Make it Gluten-Free: replace bread with good-quality Gluten-Free bread, ensure all your ingredients are gluten free.

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