My girl is fixated on fish. I will purchase 10-20 jars when it goes at a bargain, put some at the excellent of the wash room, and by one way or another they generally vanish by time I go to make this delightful Tuna Melt sandwich.
THIS TIME, I shrouded some in an undisclosed area (a bolted safe. HA!) and had the option to make this ideal Tuna Melt.
It’s ooey-gooey and pressed brimming with scrumptious flavor, and ideal for the evenings when you simply need to put something on the table overly brisk or for that get-together with your companions.
Tuna Melt
Course: MainCuisine: AmericanDifficulty: Easy2
servings15
minutes15
minutes30
minutesThis is a fast and delicious tuna melt that I’ve been making for years! Read more details and learn how to make it in just few steps!
Ingredients
2 x 5oz cans Tuna, drained
Onion, medium size, chopped
1/2 celery stalk, chopped
1 clove garlic,minced
1 tbsp parsley, chopped
3-4 tablespoons mayonaisse
3 tablespoons Extra Virgin Olive Oil, divided
1/2 cup mozarella, hredded
Bread, sliced
Butter, softened
Salt and Pepper to taste
Directions
- Drain water from tuna and put the tuna into a medium bowl.
- Chop onion, celery, and parsley. Mince garlic and add ingredients to tuna.
- Add mayonnaise, olive oil, and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste.
- Place a non-stick skillet on the stove and add 1 tablespoon of olive oil. When the skillet is hot, take a slice of bread and generously spread butter on one side.
- Place the bread (buttered side down) in the hot skillet.
- Using a spoon, scoop about 2 tablespoons of tuna salad on bread while it is browning.
- Butter another slice of bread with butter and place non-buttered side on top of tuna.
- Using a spatula, check to see if the bread is toasted brown. If so, turn the tuna melt over and grill the other side until it’s golden brown.
Notes
- Thanks to Sarah Titus
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