My go-to “too hot to cook” dish is this Vietnamese-inspired noodle salad. It is packed with flavor and a fantastic way to use up leftover shrimp or meat from the grill.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (5 ounce) cans tuna, drained
- ¼ cup mayonnaise
- ¼ cup finely chopped celery
- 1 ½ tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- ¾ teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 slices seedless rye bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
Instructions
- Preheat the oven broiler.
- In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
- Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 12 g |
| Sodium | 478 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I used green onions and whole grain bread because that is what I had on hand and my husband said it was delicious. It also required little preparation and cooking time, which I appreciated on a hot day when we were tired and hungry.
I’ve made many tuna melts but never with tomato. It was a delicious addition and I will make it again!
I made this today for myself. Instead of using the broiler, I buttered the bottom of the bread and piled everything on top & toasted in a frying pan like a toasted cheese sandwich. When the bottomed was brown enough I just put the sandwich on a plate & microwaved it for about 30 seconds to melt the cheese. Tasted so good on this hot day & I will surely make this again.
We loved it! I used whole grain English muffins. This will be a monthly staple! Thank you so much for sharing!
The only thing I changed up was the cheese. I used a medium cheddar. My husband asks for these on a regular basis. Thanks for the recipe!
Perfect just the way it is!
I love this dish!! Easy and delicious! I make mine on gluten free multi-grain bread and could eat it once a week. It’s that good!
I made this exactly as written, very good, will make again, JJ was a fan also. Thanks Cookingirllj
Excellent but needed a smear or two of dijon mustard. Also tried it without the second slice of cheese and it worked just fine. Obviously it’s good with the extra but I couldn’t eat 4 slices per lunch, several times in a week without feeling guilty.
1st time making a tuna melt. Added a bit more of all the ingredients, and next time will add more mayo (we LOVE mayo). The house food critics found it yummy as did I. Will make again!
I love this recipe. I made it tonight for dinner and my fiance’ really enjoyed it. I would make it again in a heartbeat! It was excellent!
This was great esp.since I made it on my husband’s homemade focaccia bread . I’d actually never had a tuna melt before.SO good !
Delicious!
This was excellent! Both my husband & I agree that this is restaurant quality with a few modifications. Sour dough & tuna are the best together in our opinion. I buttered & broiled both sides of the bread. Very thinly sliced cheddar on bread, placed sliced tomatoes on top cheese, added the tuna mixture (the only change was that I didn’t have parsley–no big deal), then another thin slice of cheddar on top of the tuna. This is the game changer, I lightly sprinkled cayenne pepper on the cheese before putting it under the broiler for a final time. After it cooled a bit, top with sliced avocado. It was amazing.
Will definitely make it again…may even share with the family next time
I made it with modifications. What I need to know is what side do you put the tuna on. The broiled side or the unbroiled side? I toasted both
This tuna melt was really good. More flavorful than expected and a nice change from a regular tuna sandwich .
Made this just as directed, and it was a wonderful, easy dish to make. I used home made rye bread from a recipe on this site. My wife, daughter and I thought this was great, and I will make it again.
I’m shocked that so many people rated this recipe so highly. It was bland, I thought the parsley was a bad addition, and the Swiss cheese was oily. In my opinion it was not good, I couldn’t even finish it which is rare for me.
It was good, but lemon juice makes more sense to me, with anything from the ocean. I make these all the time, but use lightly toasted Oatmeal Bread & Boston Lettuce. It’s always a treat, served w/fries or onion rings.
This was a refreshing meal, we had it with avocado slices on the side along with a nice salad.