Tag Archives: Tuna Sandwich

Classic Tuna Melts Recipe

Tuna Melts
Classic Tuna Melts

When I want a quick and easy light meal, I will often make these Classic Tuna Melts.  They are super easy to make and are wonderfully tasty.  It’s amazing what can be done with a simple can of tuna and a few staple ingredients!

I used to make this mixture and stuff it in finger rolls and heat them in the oven.  That still works but they present really well on sliced English muffin halves.  Use regular or gluten-free English muffins of choice and toast them before adding the topping.

Mix up the topping in the order in which the ingredients are listed.  If you don’t have pickle relish, chop up some bread and butter pickles, dill pickles, or gherkins and use them.  Use either red or green pepper, whichever suits your fancy (or whichever you happen to have on hand).  Divide the mixture between the four English muffin halves and spread it to the edges of the muffins.  Sprinkle grated cheddar cheese on top.  Broil quickly,  just until the cheese is melted.  Watch them like a hawk as these only need a minute or two and they burn quickly!

Tuna Melts
Classic Tuna Melts

These Tuna Melts are meant to be served hot so quickly garnish them with some colorful microgreens or chopped fresh parsley for eye appeal. Serve the Tuna Melts with potato chips or, for a healthier option, a green side salad.

This recipe will make two servings.  However, the recipe is easily scalable if more servings are required.  To scale it down to one serving, use one of the little wee cans of tuna and halve all other ingredients.

This is one of our favorite Sunday night light suppers.  Hope you enjoy them, too!

Tuna Melts
Classic Tuna Melts

[Printable recipe follows at end of posting]

Classic Tuna Melts

Ingredients:

1 – 170g can flaked white tuna (packed in water), drained
¼ cup mayonnaise
2 tsp Dijon mustard
2 tbsp celery, finely chopped
1 tbsp sweet pickle relish
1 tbsp red onion, finely chopped
1 tbsp red or green pepper, chopped
1½ tsp fresh dill, chopped
1/8 tsp garlic salt
Pinch of freshly ground pepper

2 English muffins, halved and toasted

6 – 8 tbsp shredded Cheddar cheese

Microgreens or chopped fresh parsley for garnish (optional)

Method:

In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.

Place oven rack in upper third of oven. Set broiler to high.

Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.

Place English muffins in oven and broil just until cheese is melted, approximately 1½ – 2 minutes. Watch carefully as these can easily burn quickly.

Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.

Yield: 2 servings

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Tuna Melts
Classic Tuna Melts

 

Tuna Melts
Classic Tuna Melts

Printable Recipe:

Classic Tuna Melts

Packed with flavor, these Tuna Melts, topped with melted cheese, are classic open-faced sandwiches. Best served hot with potato chips or a green salad.
Course Sandwich
Cuisine Canadian
Keyword tuna, tuna melts
Servings 2
Author My Island Bistro Kitchen

Ingredients

  • 1 – 170g can flaked white tuna (packed in water), drained
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp celery, finely chopped
  • 1 tbsp sweet pickle relish
  • 1 tbsp red onion, finely chopped
  • 1 tbsp red or green pepper, chopped
  • tsp fresh dill, chopped
  • 1/8 tsp garlic salt
  • Pinch of freshly ground pepper
  • 2 English muffins,halved and toasted
  • 6 – 8 tbsp shredded Cheddar cheese
  • Microgreens or chopped fresh parsley for garnish (optional)

Instructions

  1. In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.
  2. Place oven rack in upper third of oven. Set broiler to high.
  3. Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.
  4. Place English muffins in oven and broil just until cheese is melted, approximately 1½ - 2 minutes. Watch carefully as these can easily burn quickly.
  5. Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.

On The Sandwich Board: Tuna Salad Sandwich

 

 

 

 

 

 

 

 

 

 

 

As I write this post, schools on PEI are about to start for another year. It, therefore, seems fitting that I would start my new series, “On the Sandwich Board” at the start of a new school year when sandwiches will be prepped in many households where there are children of school age.

School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake
School Lunch: Tuna Salad Sandwich, Apple, Blueberries, and an Oatcake

Over the next while, I will periodically be presenting recipes for sandwiches, wraps, rolls, etc. Hopefully, they will be of use, or inspiration, for those who either find themselves preparing school or work lunches or simply enjoy sandwich-style meals at any time.

Tuna Salad Sandwich
Tuna Salad Sandwich

The kick-off sandwich is Tuna Salad.  A tuna sandwich was commonly found in my lunchbox when I was in school, although the sandwich contained little more than the tuna and mayonnaise and perhaps a little celery.  It’s a healthy and filling sandwich but does need to be kept cold.  Therefore, be sure to enclose a re-usable lunchbag-sized ice pack (similar to the ones in the photo below), with the sandwich if it is to be transported for consumption some hours later. These ice packs come in various sizes and shapes.

As much as I like the old-fashioned tin lunchbox like the one in my photo above, I recommend using an insulated lunch bag (like the sample in the photo below) for foods, like tuna sandwiches, that need to be kept cold. It’s also a good idea to freeze a bottle of water overnight and put it in the lunchbox or bag, too, to help keep the sandwich cold and to provide a cold drink at lunchtime.

Insulated Lunch Bag
Insulated Lunch Bag

I like tuna but find it needs a bit of “spark” to give it flavor.  There are a number of ingredients in this sandwich recipe but each one contributes to the flavor complexity.  I have used the smallest can of tuna on the market in my area but this recipe is easily doubled should you choose to use a larger can.  The 85g size of can makes one big, thick sandwich or two more moderately-sized sandwiches.  I hope you enjoy it.

Tuna Salad Sandwich

Ingredients:

85g can tuna, drained (apx. 3 oz)
1 tbsp onion, finely chopped
1 tsp lemon juice
1 tsp orange juice
½ tsp grated orange rind
½ tbsp sweet pickle relish
½ tsp prepared mustard
2 tbsp celery, finely chopped
1 tbsp Parmesan cheese
1/8 tsp garlic powder
Pinch cayenne
¼ tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1½ – 2 tbsp mayonnaise
Fresh ground pepper, to taste
1 hard-boiled egg, chopped

Method:

In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread mixture on buttered bread slice.

Top with leafy lettuce, then second slice of buttered bread.

Yield: 1 – 2 sandwiches

Tuna Salad Sandwich
Tuna Salad Sandwich

 

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On The Sandwich Board: Tuna Salad Sandwich

Yield: 1 - 2 sandwiches

Ingredients

  • 85g can tuna, drained (apx. 3 oz)
  • 1 tbsp onion, finely chopped
  • 1 tsp lemon juice
  • 1 tsp orange juice
  • ½ tsp grated orange rind
  • ½ tbsp sweet pickle relish
  • ½ tsp prepared mustard
  • 2 tbsp celery, finely chopped
  • 1 tbsp Parmesan cheese
  • 1/8 tsp garlic powder
  • Pinch cayenne
  • ¼ tsp fresh dill, finely chopped
  • 1 tsp fresh parsley, chopped
  • 1½ - 2 tbsp mayonnaise
  • Fresh ground pepper, to taste
  • 1 hard-boiled egg, chopped

Instructions

  1. In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread on buttered bread slice, top with leafy lettuce, then second slice of bread.
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https://myislandbistrokitchen.com/2015/09/07/on-the-sandwich-board-tuna-salad-sandwich/

 

Tuna Salad Sandwich
Tuna Salad Sandwich