THE ULTIMATE TUNA MELT!
Make and share this The Ultimate Tuna Melt! recipe from Food.com.
Provided by everything zen
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- You can substitute Swiss or cheddar cheese for the provolone. It's important to use the albacore tuna called for in the recipe; albacore is a firm, white tuna that holds up better than flaked tuna.
- When picking lemons, look for ones that are firm with skin that is smooth and bright. They will keep for two to three weeks if stored in a plastic bag in the refrigerator. To get more juice out of your fruit, let the lemon return to room temperature, and then roll it across the counter top while applying pressure with the palm of your hand. You'll get about 3 tablespoons of juice from one lemon. Since you only need 1 tablespoon of juice for this recipe, you can either squeeze just one-half of the lemon (and section the rest for use in drinks), or you could squeeze the entire lemon and store the remaining juice in an airtight container in the refrigerator for up to five days.
- Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown.
Nutrition Facts : Calories 379.7, Fat 12.7, SaturatedFat 5.7, Cholesterol 54.6, Sodium 787.1, Carbohydrate 32.5, Fiber 6.1, Sugar 3.1, Protein 34
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Nadeem jutt 786
[email protected]This recipe is a lifesaver on busy weeknights. I always have the ingredients on hand, and it's ready in minutes.
Saron Yared
[email protected]This tuna melt is the perfect way to use up leftover tuna. It's quick and easy to make, and it's always delicious.
Musah Al Hassan
[email protected]I'm not a big fan of tuna, but I love this recipe. The tuna is cooked perfectly and the cheese is melted and gooey. I always make this recipe when I'm craving comfort food.
Valobashar Manus420
[email protected]This tuna melt is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Rana Begum
[email protected]I love that this recipe is so versatile. I've added different cheeses, vegetables, and even different types of bread. It's always delicious.
Kimberly Tuck
[email protected]This recipe is perfect for a quick and easy lunch. I always have the ingredients on hand.
Lloyd Forrester
[email protected]I'm allergic to dairy, so I used vegan cheese in this recipe. It turned out really well!
Sarwar Husain
[email protected]I had trouble finding tuna that wasn't packed in oil. I ended up using canned chicken instead and it turned out great.
Hareram Sah
[email protected]This recipe was a little too bland for my taste. I would add more salt and pepper to the tuna salad next time.
Kiran Salvi
[email protected]I followed the recipe exactly and the tuna melt turned out perfectly. It was so good that I ate two of them!
Noor ghani
[email protected]This tuna melt was amazing! The bread was crispy, the tuna was flaky, and the cheese was melted and gooey. I highly recommend this recipe.
Teffy Wilkerson
[email protected]I'm not usually a fan of tuna melts, but this recipe changed my mind. The tuna was perfectly cooked and the cheese was melted and bubbly. I'll definitely be making this again.
TorresCorp Studios
[email protected]My family loved this tuna melt! It was easy to make and so delicious. The kids especially loved the gooey cheese.
Sagor Mollik
[email protected]This tuna melt recipe is the ultimate comfort food! The combination of tuna, cheese, and bread is perfect, and the addition of the secret ingredient (ketchup!) takes it to the next level. I'll definitely be making this again and again.