Great! I wouldn't serve this at a special occasion, but it was a great weeknight meal.
A delicious, lightly toasted Tuna Melt is just the meal you need to satisfy those crazy lunch cravings. You can serve these with cornichons (small pickles), or with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.
More From Oxmoor House
Total: 12 Minutes
- Calories: 295
- Fat: 13g
- Saturated fat: 3.9g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.7g
- Protein: 17.4g
- Carbohydrate: 25.7g
- Fiber: 1.8g
- Cholesterol: 30mg
- Iron: 2mg
- Sodium: 787mg
- Calcium: 145mg
- 2 tablespoons thinly sliced green onions
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (5-ounce) can solid white tuna in water, drained and flaked
- 1 (3-ounce) piece French bread, halved lengthwise and toasted
- 4 (1/4-inch-thick) slices plum tomato
- 1/4 cup (about 1 ounce) shredded Swiss cheese
- 2 teaspoons thinly sliced green onions (optional)
- 1. Preheat broiler.
- 2. Combine first 6 ingredients in a medium bowl. Add tuna; stir gently.
- 3. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread, cut sides up, on a baking sheet. Broil 1 minute or until toasted.
- 4. Spoon tuna mixture evenly into bread shells; top each with 2 tomato slices and 2 tablespoons cheese. Broil 2 minutes or until cheese melts. Sprinkle 1 teaspoon green onionson each sandwich, if desired.
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