Tuna Melt
This cheesy, flavorful tuna melt recipe is made with delicious tuna salad that's made with canned tuna, celery, onion, and pickles.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 43
Carbs 4
Protein 26
Yield 4
Ingredients
- 4 oz. cream cheese softened
- ¼ cup mayonnaise
- ½ teaspoon Lawry's seasoning
- 1 tablespoon pickle juice
- 8 oz. canned tuna drained
- ¼ medium red onion minced
- 1 stalk celery minced
- ¼ cup minced dill pickles
- 4-8 slices sourdough bread
- 2 tablespoons unsalted butter softened
- 8 slices muenster cheese
Instructions
- If you're using the oven method, preheat the oven to 350ºF. Line a baking sheet with parchment paper or spray a baking sheet with cooking spray or oil the pan with olive oil. Set aside.
- Next, mke the tuna salad. Add the cream cheese, mayonnaise, Lawry’s, and pickle juice to a bowl and mix to combine. Next, add the tuna, onion, celery, and pickles to the cream cheese mixture. Stir to combine and set aside.
- To assemble the melts, spread ½ tablespoon of butter on one side of each slice of bread. Spread ⅓ cup of the tuna mixture onto each slice of bread. Top each slice of bread with 2 slices of muenster cheese. Feel free to keep the tuna melt an open face sandwich, or top with 1 more piece of buttered bread.
- Oven Directions: Place the 4 melts onto the baking sheet and bake for 20 minutes and serve immediately.
- Stovetop Directions: melt about 1/2 tablespoon of butter in a large cast iron skilet over medium/high heat. Cook for 3-4 minutes on each side. Serve immediately.
Tips & Notes
- To make the tuna salad a little drier, after draining the tuna, place it in a paper towel and squeeze out extra liquid.
- No Lawry's, no problem. Use salt instead.
Watch it
Nutrition Facts
Calories: 508kcal | Carbohydrates: 4g | Protein: 26g | Fat: 43g | Fiber: 0.2g | Sugar: 2g