This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.
"Too few people understand a really good sandwich."
-James Beard, Chef
When I was growing up this was a pretty common meal in the South. The versions I ate as a kid didn't have sliced tomato, but when I went to New Jersey as a teen I had my first Tuna Melt with tomato, and in spite of my Southern upbringing, this is the way it should be. The tomato adds some moisture and sweetness that just completes the sandwich.
Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.
The choice of cheese is up to you. I've had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.
Hot sauce is a catchall term for whatever you happen to have in your pantry. For most of us this is Tabasco but there are hundreds of sauces on the market. One Web site that I know of offers over a thousand different types. The type that you use is entirely dependent on your ability to stand the heat in the kitchen.
The heat of a sauce is measured in Scoville units, a scale that was invented by Wilbur L. Scoville in 1912. His based this on the number of parts of sugar water that it would take to dilute the extract of chilies to the point that there is a barely detectable burn. While this seems a bit obsessive for my taste, pretty much anything over 5,000 scoville units is hot (let alone the sauces that advertise themselves as being 10, 20 or 100 times that hot).
The recipes here use Tabasco because this is the most widely available sauce. Tabasco sauce is rated at 5,000 S.U.. This is equivalent to the heat of a habanero chili.
Servings = 6 | Serving size =1 open faced sandwich
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
The tuna salad keeps well for about 48 hours in the fridge but cooked sandwiches donít keep well.
|1||6 1/2 ounce can light tuna in water (drained)|
|1 small||shallot (minced)|
|1||rib celery (small dice)|
|2 Tbsp||low fat mayonnaise|
|1/8 tsp||hot sauce|
|fresh ground black pepper (to taste)|
|6||slices whole wheat or gluten-free bread|
|1 medium||tomato (thinly sliced)|
|3 ounces||reduced fat cheese (swiss, cheddar or mozzarella) (grated)|
Preheat the oven to 400į F.
Mix together the tuna, shallot, celery, mayonnaise, hot sauce and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the tomatoes and then the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve
Serving size = 1 open faced sandwich
Servings = 6
Amount Per Serving
|Calories 138||Calories from Fat 19|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||10%|
|Vitamin A 7%||Vitamin C 7%|
|Calcium 17%||Iron 7%|
|Vitamin K 15 mcg||Potassium 249 mg|
|Magnesium 40 mg|