Tuna Melt – Easy Recipes

INGREDIENTS

2 (7 ounce cans) albacore tuna packed in water – drained

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 stalk celery chopped

2 tablespoon finely chopped red onion

1/3 cup sweet pickle relish

1 1 /2 tablespoon fresh chopped parsley

1/2 teaspoon dried dill weed

1/4 teaspoon freshly ground black pepper

6 slices sourdough white, rye, whole wheat, or pumpernickel

12 thin slices tomato

1 1 /4 cup shr

edded cheddar

INSTRUCTIONS

Preheat oven to 400 degrees.

Mix together tuna, mayonnaise, sour cream, Dijon mustard, celery, red onion, pickle relish, and 1 tablespoon of parsley, dill, and black pepper.

Lightly toast the bread. Divide the tuna evenly between the toast. Top each sandwich with 2 slices of tomato. Top evenly with shredded cheddar.

Bake for 10-15 minutes or until the cheese has melted and the sandwich has warmed. Serve promptly.

Notes

Good sturdy bread is ideal for this sandwich. European White, whole wheat, Pumpernickel, Rye, and sourdough bread are great choices.

Tuna is naturally salty, so additional salt is not needed in this recipe; however, a good helping of freshly ground pepper is always welcome.

Are you always pressed for time? Make the tuna salad 1-2 days in advance, skip shredding the cheese, and use sliced instead.

If you have access to homegrown tomatoes, use them. They are so full of flavor, and it will take this sandwich over the top.

Top the sandwiches with fresh herbs like parsley, chives, dill, or tarragon. Or try avocado slices dipped in lemon juice.

Nutrition