| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons mayonnaise
- Two 6-ounce cans solid white tuna, drained
- 1/4 cup finely chopped celery
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 4 large slices rye bread, lightly toasted
- 8 thin slices Havarti cheese
- 2 tomatoes, cut into 8 slices
- Dill pickles, for serving (optional)
Instructions
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
- Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
- Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles if using.
Nutrition Facts
| Calories | 587 calorie |
| Total Fat | 38 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 93 grams |
| Sodium | 1078 grams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Protein | 39 grams |
Reviews
This recipe is perfect just the way it is written.
It is as good as any tuna melt that I have ever had in a restaurant.
It is as good as any tuna melt that I have ever had in a restaurant.
This is an excellent tuna melt! I loved how all the flavors came together. It’s a perfect recipe for a luncheon because its fancier than a regular tuna melt. I don’t feel the amount of mayo was too much at all like others did, especially if you add a little more Celery, Scallions and Parsley. I baked mine until the bread was toasted–about 8 min., so the 4 tbsp of mayo helped keep the tuna moist. I really loved the spread mixture of mayo, horseradish and grain mustard. Amazing! The harvarti cheese is a great melting cheese yet mild enough not to overpower the other flavors. This one is definitely a keeper!
I liked this a lot. I used less mayo and for the cheese, American. Made my own pickles to go with it with cucumbers, apple cider vinegar, mustard and coriander seeds, pepper, and garlic. I will make these again!
Very good. The havarti cheese got lost in all of the other flavors. When I make this again, I will use a sharp cheddar.
Awesome! That horseradish/mustard/mayo is killer and would be great with other things (roast beef comes to mind). I don’t think I needed 4 TBS mayo in the tuna mixture, the mayo spread adds enough moisture that I’d prefer the tuna mix a bit drier. It probably depends on the particular tuna you have. I used baguette for the bread (it’s what I had), but I can sure see how rye would be great. And yeah, the pickle is a perfect side.
Yummy, nice contrast with the crunchy bread, creamy tuna salad and melty cheese. Tomatoes were very refreshing. I would recommend buying the Havarti pre sliced, I bought a block and found it cumbersome to slice such a soft cheese real thin. Including prep was ready in less than 30 minutes. The dill pickles are a must have.
Super easy and tasty!