Home > recipes, supper > Mmm . . . Tuna Melts

Mmm . . . Tuna Melts

For some reason I always forget how cheap and easy tuna melts are to make and how much I enjoy them.  It may have something to due with the fact that I’ve had plenty of bad melts in my time.  This mostly stems from institutions, i.e. school, and a particular restaurant that I used to frequent.  In the former case, it was just flavorless and in the latter, the tuna always seemed to be cold.  I’m guessing it was due to the fact that they pre-made the tuna and refrigerated the mixture and it never got a chance to heat through when they made it.  Which leads me into the major benefit of making it for myself and Lindz.  The tuna starts off room temp which is a 30 degree headstart going into the oven.  Also, I get to make it to suit my palette instead of going with a more neutral flavor.

For two people, I start off with three tins of tuna and add mayo until I get the right consistency.  For me it usually is where the tuna looks wet with mayo but not swimming in it.  I finely dice a couple of slices of onion and add them to the mix.  A little salt and pepper to taste, and this part is done.  I then evenly distribute it among six slices of bread.  For mine, I added some sliced banana peppers.

The base of a good tuna melt is a good tuna mix.

Add a slice of tomato.

I first ran across the addition of tomato at the cafe that consistently had cold tuna and I have been using it ever since.

And finally the cheese for the melt.  I usually use cheddar, but this time I used up some mozzarella that was hiding in the back of the fridge.

Usually I would try to squeeze another slice of cheese on each, but I ran out.

Finally they go into a preheated oven (I think I had it set at 375 degrees F) for about 15 minutes (I think).  I usually check it frequently to make sure nothing is burning.  I pull everything out when I have a nice golden brown on the cheese.

Great. Now I’m craving tuna melts.

You probably should rotate the pan once or twice while baking.  As you can see, some of the cheese is significantly more browned than others.  Unfortunately, Lindz’s pieces took the hit the hardest which ticked me off more than if mine were worse.  It’s a pride thing.

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Categories: recipes, supper Tags: , ,
  1. July 29, 2012 at 4:10 pm

    Love the idea of putting hot peppers on the tuna!

    • July 29, 2012 at 4:37 pm

      Obviously, I recommend it. In general, I find that a little heat adds a nice dimension to most recipes. Nothing along the lines of “burn my face off” hot, but enough to notice it in the background.

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