Tuna Melt

English muffins, split, or 4 slices sourdough, rye, or whole wheat bread

mayonnaise

Tuna

shredded sharp farmhouse Cheddar cheese

tuna

celery

red onion,

flat-leaf parsley

mustard

black pepper,

lemon juice,

Preheat the broiler and set the rack about 4 to 5 inches from the heat source.

Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

Quite tasty &amp; quick - especially on a chilly, rainy Monday night!  Toasted some thick-sliced fresh whole wheat 5 grain bread from the bakery and piled high with the tuna salad. Topped one with American Cheese and another slice of the toasted bread,  Topped the other with extra sharp cheddar and served open-face.  Broiled to a rich, melty, cheesy yumminess! I used finely mined shallot instead of red onion as it was what I had on hand.  Realized after I had the sandwiches prepared that I had some smoked cheddar in the cheese bin - next time!  

in the days of heavy toaster oven usage. We made these in 1 half of a  hot dog bun, using both sides.<br />We called them Bumsteds. Not sure why? But, we had odd names for everything back in the 60's. 

I used to work at a restaurant years ago and this was a favorite on the menu. They called "Sorry Charlie". lol Love it.

My daughter and iI are these when we forgot to defrost something for dinner. Used our own tuna salad recipe (no lemon or mustard) and put it on Oat nut bread. Didn't have cheddar on hand so we used swiss. Can't beat a tuna melt! It was yummy! 

Great recipe! I like to add a little bit of pickle relish in mine. :)

Loved it, but would do a couple things different next time. Toast the English muffin and bagel I used, then put the tuna on, broil, then put tomatoes and cheese on top and broil again so it can get it all warmed up and toasty.

I always thought that tuna melts on anything other than rye bread were not "authentic." Since I like rye with only a few meats/cheeses/condiments, I made tuna melt on whole wheat only when DH was deployed or otherwise out of town...and STILL felt guilty about it! Thanks for showing me the error of my ways.<div><br /></div><div>I omitted the lemon juice, mustard, and parsley, used sweet onion instead of red, upped the quantity of both onion and celery, then added salt and garlic powder to taste. IOW, exactly how I've been making tuna salad since I was a kid. ;-)<br /><div><br /></div><div>To the posters who insist on American "cheese": You do realize that there is no such thing...? A cheese can only be labeled as a cheese if it has a certain percentage of REAL DAIRY in it. American "cheese" misses that mark by a mile, hence -- as the law requires -- it must be labeled "processed cheese food." YUCK! No wonder that it has no flavor of its own, and a mouthfeel like melted plastic. Swiss is OK on a tuna melt, especially with rye bread...but I'll always opt for Cheddar, the sharper the better.</div></div>

tuna melt

Author : Food Network Kitchen

Ingredients

Instructions

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