Recipes: The Perfect Tuna Melt

The Perfect Tuna Melt 

This Tuna Melt is so perfectly DELICIOUS and super easy to make recipe! It’s definitely not your classic Tuna melt! 

Ingredients: 

• Tuna, 2 x 5-oz cans, drained 
• Onion, medium size, chopped 
• Celery, 1/2 a stalk, chopped 
• Garlic (1 clove), minced 
• Parsley, 1 tablespoon, chopped 
• Mayonnaise, 3-4 tablespoons 
• Extra Virgin Olive Oil, 3 tablespoons, divided Mozzarella, 1/3 cup, shredded 
• Bread, sliced. A panini is a great option too! Butter, softened 
• Salt and Pepper to taste 

Serving: 

Serves four. Though…if you have hungry eaters like I do, it could make 3 easy Tuna Melt sandwich recipes. 

Directions: 

1. Drain water from tuna and put the tuna into a medium bowl. 
2. Chop onion, celery, and parsley. Mince garlic and add ingredients to tuna. 
3. Add mayonnaise, olive oil (for a lighter version, omit olive oil), and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste. *Note: I try to add in the Extra Virgin Olive Oil a little bit because it’s healthier than mayonnaise, but you have to add mayonnaise because just using the olive oil alone and no mayonnaise would be gross. If you want to just use mayonnaise, totally fine, but again for me, I try to use a little olive oil to make it a tad healthier. 
4. Place a non-stick skillet on the stove and add 1 tablespoon of extra virgin olive oil. When the skillet is hot, take a slice of bread and generously spread butter on one side. Adding butter AND extra virgin olive oil helps the cooking process. The olive oil helps the crust not burn as fast so that you get a golden brown exterior, not burnt. The butter adds the flavor and helps it toast up better. It’s a great trick to use when toasting bread on the stove top to use BOTH (the flavors play well together and comes out super yummy!) 
5. Place the bread (buttered side down) in the hot skillet. Be sure to keep the temp at a consistent heat (and don’t cook too fast.) 
6. Using a spoon, scoop about 2 tablespoons of tuna mixture on bread while it is browning. 
7. Butter another slice of bread with butter and place non-buttered side on top of tuna. 
8. Using a spatula, check to see if the bread is grilled and toasted brown. If so, turn the tuna melt over and grill the other side until it’s golden brown. Bon appétit! As an alternative, you could use a toastie maker or a George Foreman type grill instead!

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