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.
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 don't 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 400° 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
|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|