Best Homemade Tuna Melt Sandwich by @raziyyz

20 min

2 servings

🐟

250 g

Tuna

🧅

40 g

Red onion

🧅

25 g

Green onion

🥬

25 g

Celery

🌶️

14 g

Jalapeno

🧄

9 g

Garlic

🌿

15 g

Parsley

🥚

3 tbsp

Light mayo

🌶️

15 ml

Hot sauce

🍋

30 ml

Lemon

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍞

120 g

Bread

🧀

38 g

Cheddar cheese

🧈

5 g

Butter

  1. Drain
    • canned tuna

    Drain the canned tuna thoroughly, then transfer all 250 g of tuna to a mixing bowl.

  2. Chop
    • red onion
    • green onion
    • celery

    Chop the red onion, green onion, celery, jalapeño pepper, and fresh parsley into small pieces.

  3. Add
    • canned tuna
    • red onion
    • green onion

    Add the chopped vegetables, minced garlic, and parsley to the bowl with the tuna.

  4. Add
    • light mayo
    • lemon juice
    • Tuna

    Add 3 tbsp light mayo, 1 tbsp sriracha hot sauce, and the juice from 1 lemon to the tuna mixture.

  5. Season
    • salt

    Season the filling with salt and black pepper, then stir until the mixture is evenly combined.

  6. Divide
    • bread slices
    • light cheddar cheese
    • Tuna

    Divide the tuna filling between 2 bread slices, then top each portion with light cheddar cheese.

  7. Butter
    • bread slices
    • butter

    Close the sandwiches with the remaining 2 bread slices, then lightly butter the outside surfaces.

  8. Heat

    Heat a pan over medium heat, then place both sandwiches in the pan.

  9. Cook
    • light cheddar cheese
    • Bread

    Cook the sandwiches for 3 to 4 minutes per side until the bread is golden and crisp and the cheese is melted.

  10. Melt
    • Tuna

    Remove the tuna melts from the pan, then slice each sandwich in half and serve warm.

Best Homemade Tuna Melt Sandwich by @raziyyz

20 min

2 servings

🐟

250 g

Tuna

🧅

40 g

Red onion

🧅

25 g

Green onion

🥬

25 g

Celery

🌶️

14 g

Jalapeno

🧄

9 g

Garlic

🌿

15 g

Parsley

🥚

3 tbsp

Light mayo

🌶️

15 ml

Hot sauce

🍋

30 ml

Lemon

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍞

120 g

Bread

🧀

38 g

Cheddar cheese

🧈

5 g

Butter

Preparation Steps

  1. Step 1/10

    Drain the canned tuna thoroughly, then transfer all 250 g of tuna to a mixing bowl.

    🐟canned tuna
    🥫can opener
    🥣mixing bowl

  2. Step 2/10

    Chop the red onion, green onion, celery, jalapeño pepper, and fresh parsley into small pieces.

    🧅red onion
    🧅green onion
    🥬celery
    🌶️jalapeño pepper
    🌿fresh parsley
    🔪knife
    🪵cutting board

  3. Step 3/10

    Add the chopped vegetables, minced garlic, and parsley to the bowl with the tuna.

    🐟canned tuna
    🧅red onion
    🧅green onion
    🥬celery
    🌶️jalapeño pepper
    🧄minced garlic
    🌿fresh parsley
    🥣mixing bowl

  4. Step 4/10

    Add 3 tbsp light mayo, 1 tbsp sriracha hot sauce, and the juice from 1 lemon to the tuna mixture.

    🥚light mayo
    🌶️sriracha hot sauce
    🍋lemon juice
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/10

    Season the filling with salt and black pepper, then stir until the mixture is evenly combined.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  6. Step 6/10

    Divide the tuna filling between 2 bread slices, then top each portion with light cheddar cheese.

    🥖bread slices
    🧀light cheddar cheese
    🥄spatula

  7. Step 7/10

    Close the sandwiches with the remaining 2 bread slices, then lightly butter the outside surfaces.

    🥖bread slices
    🧈butter
    🔪knife

  8. Step 8/10

    Heat a pan over medium heat, then place both sandwiches in the pan.

  9. Step 9/10

    Cook the sandwiches for 3 to 4 minutes per side until the bread is golden and crisp and the cheese is melted.

    🧀light cheddar cheese
    🥄spatula

  10. Step 10/10

    Remove the tuna melts from the pan, then slice each sandwich in half and serve warm.

    🥄spatula
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Seasonings, Fats and Oils

Ingredients

Tuna, Red onion, Green onion, Celery, Jalapeno, Garlic, Parsley, Light mayo, Hot sauce, Lemon, Salt, Pepper, Bread, Cheddar cheese, Butter

Notes

Tuna (canned or pouch), Red onion (chopped), Green onion (chopped), Celery (chopped), Jalapeno (chopped), Garlic (minced), Parsley (fresh, chopped), Hot sauce (sriracha), Lemon (squeezed), Salt (to taste), Pepper (to taste), Bread (bread of choice), Cheddar cheese (light), Butter (for lightly buttering the pan)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, High-Protein

Calories

430 kcal

Macro nutrients

Protein: 50g, Carbohydrates: 31g, Fat: 15g, Fiber: 4g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3mg, Potassium: 500mg, Sodium: 850mg, Selenium: 60mcg

Vitamins

Vitamin B12: 3mcg, Vitamin D: 2mcg, Vitamin C: 15mg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, knife, cutting board, measuring cups, measuring spoons, spatula, can opener

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Melty, Tender

Flavors

Savory, Tangy, Spicy, Cheesy, Umami, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave tuna salad or cooked sandwiches out longer than 2 hours.,Reduce to 60 minutes if the room temperature is above 32°C / 90°F.), fridge : 3 days (Store the tuna filling in an airtight container at or below 4°C / 40°F.,Store assembled sandwiches separately when possible to prevent soggy bread.,Reheat cooked sandwiches in a pan until hot throughout.), freezer : 30 days (Freeze cooked sandwiches tightly wrapped, although bread texture may soften after thawing.,Do not freeze the tuna filling alone if mayonnaise separation is undesirable.)