| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 sandwiches |
Ingredients
- Two 5-ounce cans albacore tuna, drained well
- 4 hard-boiled eggs, chopped
- 1 celery stalk, chopped (about 1/3 cup)
- 1/3 cup chopped dill pickles
- 1/4 cup chopped pickled jalapeños
- 3 scallions, trimmed and roughly chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 4 slices sourdough bread
- 2 vine tomatoes, sliced
- 4 slices pepper jack cheese
Instructions
- Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
- Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
- Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
- Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
- Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
- Transfer the sandwiches to a cutting board, then slice in half and serve immediately.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 258 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 59 mg |
| Sodium | 475 mg |
| Serving Size | 1 of 14 servings |
| Calories | 258 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 59 mg |
| Sodium | 475 mg |
Reviews
I saw Valerie make this recently so I decided to try it. This salad is delish. I deconstructed it, putting it over fresh romaine with cherry tomatoes, and cheesy garlic bread on the side. It’s now a go-to dish for luncheon or dinner parties. Thank you Valerie. Love your show!
Made this recipe for dinner last night and it was the perfect meal for a hot summer night. Very tasty, TY Valerie.
I saw Valerie making this while at the gym and thought it sounded wonderful. Didn’t check the recipe and went by memory. Forgot the pickle and jalapeno. It was still good but will add to remainder. I broiled these on Bagel Thins with Sargento thin sharp cheddar. Great light dinner. Will make again.
Love this tuna, melt! Made exactly as written
Watched this episode this morning and thought, I’ll give that a try. I had all the ingredients except I made slight substitutions being, regular jarred jalapenos and multigrain bread instead of sourdough.
I loved this tuna melt. It had so much flavor and was something different. This will be a go-to for me now. Easy because the ingredients are what everyone usually has in their pantry. Thanks Valerie =)
I loved this tuna melt. It had so much flavor and was something different. This will be a go-to for me now. Easy because the ingredients are what everyone usually has in their pantry. Thanks Valerie =)
Delicious, Valerie! I was looking for a recipe for tuna fish salad that was different than the usual ones and came upon this recipe. I wanted tuna fish salad to bring for work, so I didn’t make the sandwich, however, I enjoyed it with slices of red, yellow and orange peppers, lettuce leaves, and crackers. Half of the recipe was enough for three plus lunches. The only alteration to the recipe was that I didn’t add the dill pickles, because I had none available. I did add a little bit of garlic powder and a splash of vinegar to sort of resemble a dill pickle. I am gobbling it up right now and could literally eat the whole bowl! I also love your recipe for Italian Tuna. You rock, and thank you for such awesome and unique recipes!
Just saw this on your show and HAD to try it, did NOT disappoint! Thank You!
Valerie this recipe has me eating tuna salad, your pumped up and delicious version! I love it with the pickles, tomatoes and pepperjack cheese. My neighbor thanks you as I share my best recipes!
Delicious. Can’t even taste the tuna. I halved the recipe and it was plenty of food to feed 4 adults which includes my 2 – 22 year old sons and husband. I used a 1/4 cup scoop to portion out so it was even.
Val, I just love watching your cooking show, love your recipes. Have been a fan of yours since One Day at a Time. My best friend from high schools name is Valerie also & she looks so much like you it wasn’t funny.
I had to chuckle when I saw that people didn’t know about putting in the eggs because here in Ohio we’ve been doing that my whole life & I’ll be 60 nxt month. I just figured that’s the way it’s always been. I’ve always made mine almost just like this minus the Dijon, jalapeños & paprika. I use spicy pickles. Delish! Thanks for all the great recipes!
I had to chuckle when I saw that people didn’t know about putting in the eggs because here in Ohio we’ve been doing that my whole life & I’ll be 60 nxt month. I just figured that’s the way it’s always been. I’ve always made mine almost just like this minus the Dijon, jalapeños & paprika. I use spicy pickles. Delish! Thanks for all the great recipes!