When dinner isn’t planned and you don’t know what to make tuna melts are a great last-minute dinner dish (or lunch). They don’t take long to make and use staple ingredients — bread, cheese, and tuna. It’s also full of healthy protein. All of the dressing ingredients for the tuna mixture can be substituted with similar ingredients. If you don’t want to use mayonnaise you can use basic vinaigrette to season the tuna. To make a complete meal just add a side salad, veggie sticks, or sliced apples or pears (whatever you happen to have on hand). You could even heat up some frozen vegetables for a side.
Prep Time: 10 minutes
Cook Time: 4-6 minutes
Serves: About 4
2 cans of water-packed tuna
¼ – 1/3 cup of mayonnaise
2 tablespoons Dijon Mustard (or relish)
Small handful of sliced almonds (optional)
1-2 stalks of celery, finely diced (optional)
1 teaspoon herbes de Provence (optional)
Sea salt and pepper to taste
8 slices of bread
8 slices of the cheese of your choice (I like mozzarella or Monterey Jack)
Drain the 2 cans of tuna and put into a large mixing bowl. Add the ¼ cup mayonnaise, 2 tablespoons of Dijon Mustard, sliced almonds, diced celery, 1 teaspoon herbes de Provence, and salt and pepper to taste. Mix to combine. Taste for seasoning and add more salt if necessary.
Lay each piece of bread on a baking sheet. Top each slice of bread with some tuna mixture. Top each open-faced tuna sandwich with cheese.
Place the open-faced sandwiches under the broiler for about 4 minutes or so until the cheese is melted.
Serve 1-2 melts per person with your choice of side dish.