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Tuna Melt

Back in college when we were less than sober, my friends and I used to order in greasy, cheesy, nasty pizza.  A lot of friends of mine would also frequent the Waffle House.  So I thought, ok, a recipe for something that satisfies the requirements of “drunk food” but maybe it also qualifies as late night snack food. 

 And maybe it’s not terrible for you.  Aha!  The oh so easy, delicious, and cheesy tuna melt!

Directions:

  1. ‍First things first, you have to make the tuna salad.
  2. To do so, drain the tuna in the can and add to a bowl.  
  3. Using a fork, break up the tuna so it’s not in chunks anymore.  
  4. Add in mayonnaise a little at a time, while folding and mixing it into the tuna.  I leave the amount of mayo to your discretion.  I like my tuna salad creamy but not oozing with mayo.
  5. Optional: I like to add diced celery and shaved carrots to my tuna salad for flavor and color.
  6. To make your tuna melt, first you’ll want to take your onion slices and lay them atop your slice of bread.
  7. Stick the onion-topped bread in the toaster until the bread is browned and somewhat crunchy.
  8. Then top the onions and bread with Dijon mustard (again, I leave the amount to your discretion).  This is easier to do if you have one of those squeeze bottle Dijon mustards, rather than the kind that requires spreading with a knife.
  9. The next layer is the baby spinach leaves.  Lay those atop the mustard (the mustard will help hold them in place).
  10. Then top the spinach with your two tomato slices.
  11. And then top the tomatoes with the tuna salad.  
  12. Using a fork, mash the tuna down enough so that it covers the whole slice of bread.
  13. Top the tuna with the two slices of cheese.
  14. Time to return the open-faced sandwich to the toaster.  But this time, put it on broil, rather than toast, so that it just warms the top, thereby melting the cheese.  I would leave it in until the cheese melts and starts to lightly brown just a bit.
This is a recipe by
Hungry Fan
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