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My Take on Tuna Melts

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“This is sort of a combination of some of the recipes that I've seen on 'Zaar. I adapted it to what I had on hand. DH was pretty skeptical, but he warned to the idea after first taste.”
READY IN:
10mins
SERVES:
2-3
YIELD:
3 open-face sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the tuna salad by combining tuna, mayonnaise, relish, celery salt, onion salt, and black pepper. Taste and season again, if necessary.
  2. Meanwhile, toast three slices of bread. (I used Mrs. Baird's Acti-Fiber bread and 2 slices of Honey Wheat bread for DH; really this is a go-with-your-favorite option.) Toasting the bread is extremely important! Don't skip the step.
  3. Place toast on a cookie sheet. Spread tuna salad on each slice.
  4. Top each piece of toast with 2 slices roma tomato. Grind fresh black pepper over each slice.
  5. Cover with cheese. DH used American singles, and I used Pepper Jack. Both were great!
  6. Set oven to Broil with rack around six inches from the burner. Broil the sandwiches until cheese is "melty and bubbly." Don't turn your back on the oven--the sandwiches go from melty and bubbly to black and burnt in a snap!
  7. We served this with barbecue potato chips and yogurt for dessert.

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