Tuna Melt Sandwich


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Servings: 4
  • 2 (6 ounce) cans solid white tuna packed in water, well drained
  • 1⁄4 cup low-fat mayonnaise (can use more, or use regular-fat mayonnaise)
  • 1 -2 tablespoon fresh lemon juice (or use 1 teaspoon red wine vinegar)
  • 1 large celery rib, finely chopped
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • seasoning salt
  • lemon pepper or black pepper
  • 4 slices pumpernickel bread or 4 slices rye bread, large slices
  • 4 slices tomatoes
  • 4 slices swiss cheese (or use as much cheese as you like, or use mozzarella cheese)
  • Set oven to broiler heat.
  • In a bowl mix tuna, mayo, lemon juice (or red wine vinegar) celery, green onions and parsley; mix well.
  • Add in seasoned salt and lemon pepper to taste.
  • Place the bread slices on a baking sheet and broil for 1 minute or until lightly toasted.
  • Remove from heat, divide and spread the tuna mixture on top of each bread slice.
  • Place one cheese slice over the tuna, then one tomato slice (you can use 2 tomato slices if your wish) then another slice of cheese on top.
  • Return the layered bread to oven and broil for about 3 minutes, or until the cheese is melted.

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