| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 sandwiches |
Ingredients
- One 12-ounce can tuna, drained
- 1/4 cup mayonnaise, plus more if you like a creamy tuna salad
- Juice of 1/2 lemon, plus more if desired
- 1/4 cup chopped red onion
- 1/4 cup chopped green onion, white parts and some of the green parts
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh cilantro
- 1/2 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh mint
- 1/2 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter, softened
- 8 slices sourdough bread
- 8 slices Cheddar
- 4 pickle spears, for serving
Instructions
- For the tuna: In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise as desired.
- For the sandwich: Brush the softened butter on 1 side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among 4 slices of bread and top each with 2 slices of cheese. Complete the sandwich with the remaining 4 slices of bread, buttered-side up.
- Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place 2 sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. (If your pan is large enough, you can cook all the sandwiches at the same time.) Serve warm, with pickles.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 312 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 29 mg |
| Sodium | 600 mg |
Reviews
Great sandwich! Even better the next day after the tuna marinates!
Whole family loved thought this was the best tuna melt. The fresh herbs made it. Definitely a do again.
KI made these as open face melts and broiled to melt the cheese. First toasted bread in the toaster. Added a tsp of sambal olek, 2 tsp Dijon mustard, 2 tbsp chopped celery and topped with aged white cheddar.
This is the best tuna melt sandwich I’ve ever had! It’s my go to recipe for tuna. The lemon really adds to the sandwich so don’t skip that. You gotta try it if you’re a tuna lover like I am.
I LOVE this recipe! My only additions are finely chopped green olive and well-drained sweet relish. The funny thing is that I don’t like olives or relish, but they add so much!
I have never written a review on Food Network, but with nothing but time on my hands, and amazing recipes online, I thought I’d share that this melt is AMAZEBALLS! Everyone in the family loved them. Thank you.
My husband loves these tuna fish sandwiches!
Okay, good recipe. But you do not need all those herbs. Don’t forget this is a food network
recipe. Just mix up your tuna with onion, maybe diced pickle, salt, pepper and fry it with some
good sour dough bread. Try it.
This tuna melt was the best I’ve ever had. I used Colby cheese instead of cheddar. The fresh herbs really upped the flavor in this. Making this again next weekend!!