Description
These easy tuna melts are the perfect quick and easy meal that makes use of fridge and pantry staples. Creamy, tender salmon studded with crunchy celery on top of toasty bread and topped with melted cheese. Comforting and delicious.
Ingredients
- 1 5 ounce can of tuna
- 1 to 2 tablespoons of mayonnaise
- 2 teaspoons creamy Dijon mustard
- 2 to 3 teaspoons freeze dried dill (or 1.5 tablespoons fresh, chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 celery stalks, chopped
- 2 green onions, sliced – white ends and green ends divided
- 2 slices of bread (we use a sprouted whole grain sandwich bread)
- 2 slices of cheese (we use sharp cheddar, any kind will do)
Instructions
- Prepare: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with foil, place the two pieces of bread onto the baking sheet, set aside.
- Make the tuna filling: Empty the can of tuna into a bowl (if using Wild Planet tuna I use the juices as they suggest. If using another brand that is stored in oil, discard the liquid.) Use your fork to break the tuna up slightly. Add the mayo, Dijon mustard, dill, salt, and pepper, chopped celery, and the white and lighter green parts of the green onion to the tuna. Stir to combine and taste to adjust the seasonings as needed. If the tuna seems a little dry add another tablespoon of the mayo and maybe another teaspoon of the mustard. Spread the tuna mixture evenly over the two pieces of the sandwich bread (see notes about saving for leftovers if you’re only making one tuna melt).
- Bake: Pop the bread with tuna into the preheated oven for 10 minute. Remove and top with a slice of cheese. Pop back into the oven for another 1 to 2 minutes, or until the cheese has just melted.
- Serve: Slice the tuna melts in half using a sharp knife. Transfer to serving plates and sprinkle with the reserved green onion for garnish, if desired. Enjoy while hot.
Notes
Tuna: I highly recommend buying pole and line caught tuna, it’s better for the environment. I also recommend using wild albacore or wild skipjack tuna, it contains less mercury. I love Wild Planet Tuna.
Salmon: You could also swap the tuna for canned salmon, this is delicious. I also love Wild Planet for canned salmon.
Gluten free: Simply use a gluten free sandwich bread to make this recipe gluten free.
Egg free: Make sure to use a vegan, or egg free mayonnaise to keep this recipe egg free.
Other substitutions: If I don’t happen to have celery on hand when making this recipe I will often swap some chopped dill pickle. Not as crunchy, but also very delicious. Fresh chopped parsley can be substituted for the green onion and/or dill.
Serving size: The recipe is written for a serving size of two open faced tuna melts (2 servings, using one can of tuna). I doubled the recipe for the sake of styling the pictures. You can easily double the recipe by clicking the x2 button above, it will automatically calculate it for you.
Leftovers: If you have any tuna leftover because you are only making one tuna melt then store the mixed up tuna filling in the fridge for up to 3 days. Make yourself a fresh tuna melt just before eating.
