Prep Time: 20 minutes Serves: 2
After making up a simple tuna salad, the Tuna Melt protein-packed sandwich comes together rather easily. And if you don’t have access to a broiler grill, skip the melty bit, and turn this into a tuna sandwich with cheese and a nest of alfalfa. I love the subtle crispy crunch you get from these beautiful nutritious “live” sprouts but it’s not the best idea to grill them or they’ll lose some of their nutritional value.
We may have many of these ingredients on hand as part of our pantry: a loaf of bread, cans of tuna, dried dill, Dijon. And yogurt, might already be in your breakfast routine. This means the tuna melt is a meal you can pull together (with the exception of celery) mostly with what you already have on hand. Is it a lunch dish? A dinner dish? Maybe, it’s breakfast! Any time of day, the tuna melt is a classic, open-faced sandwich. If you’re looking for a quick meal, the tuna melt is a reliable go-to. If you haven’t had one in a while, go ahead, and bring this classic back onto your table.
Here’s a link to my YouTube channel where you can see a live demonstration of this tried-and-true classic.
Ingredients
- 2 tins of tuna, drained and flaked
- 1 stalk of celery, thinly sliced
- ⅓ cup greek yogurt
- 1 Tbsp Dijon mustard
- ½ tsp dried dill, or 1 tsp fresh, if you have it
- salt and pepper to taste
- 4 slices of your favourite bread
- a couple of slices of goat cheese to melt on top
- alfalfa, cherry tomatoes, slices of cucumber as side salad
Directions
- Begin by heating the top grill of your oven to 225C.
- Prepare the tuna salad by draining and then flaking two cans of tuna into a medium-size mixing bowl. Add in the celery, yogurt, Dijon, dill, salt and pepper, and mix to thoroughly combine. If you would like a ‘wetter’ mix, add in more yogurt.
- At this point, you can spread the tuna salad onto the bread slices, and top with cheese, then pop this under the broiler for 3-4 minutes, until the cheese melts. You can also choose to toast your bread first, and then top it with the tuna salad and cheese, and grill it. Toasting the bread first, ensures the bread won’t get soggy.
- Serve on a plate with a lightly dressed side salad.
I haven’t had a tuna melt for, well, probably decades now. But I remember loving this dish, and will make it today. Of course, given the current travel/shopping constraints, I may have to improvise a bit (no chèvre at the moment) but we’ll sort that out. Thanks for the idea. My whole household thanks you, WTK!
Hi Kap, Thanks for taking the time to write. Chevre not necessary, any favourite melty cheese will do. I used to have a lot of tuna melts in my university days. I am giving them a revival, and hope others will, too. I’d love to hear how yours turned out!