I have really been on a tuna binge lately. I loved eating tuna as a kid but somewhere down the road, I just stopped. Like literally stopped eating it. Maybe I had it too much or maybe I got a little distracted with other dishes. But alas can tuna endures. It is kinda that thing that everyone has in their pantry.
This whole recipe started because I had some Tuna Salad in the fridge. And my husband who- is on a journey with bread making right now literally made 15 baguettes. BTW- I will have more on his bread making journey in an upcoming post.
Really the unsung hero in this recipe is the ripe tomatoes. It has to be sweet without being mushy. Because it is going to go under the broiler you have to remember that if it is too soft in texture it might get soggy. And a soggy tomato isn’t a great tomato.
Remember the Tuna salad from the other day? It is back and at it again.
I love this recipe because low-key I had minimum dishes. Basically one bowl and one baking tray. that is a successful meal in my eyes.
And then came the cheese.
The perfect Tuna Melt is ooey-gooey and packed full of delicious flavors but let’s be for real- it is really about the melted cheese that gets everywhere. It gets into the tuna. It gets into the tomato. It gets into the bread. It gets everywhere and makes this amazing meal that brings a smile on everyone’s face.
See what I mean?
This is a dish that makes you look like you did a whole lot. It looks fancier than the regular tuna melt- that is between two slices of bread. But it is really simple.
This Tuna melt is perfect for the nights when you just want to put something on the table super quick or for that Brunch date with your friends. Trust me you will be craving this often once you try it!
Peace and Love,
Ann
Tuna Melt
This cheesy Tuna Melt as a lunch or dinner entrée. This tuna melt is filled with creamy tuna salad topped with tomatoes and bubbling cheese that please a small or large crowd.
Ingredients
- 2 can Tuna (5 ounce) drained and flaked
- 1/4 Cup Mayonnaise
- 2 Teaspoon Dijon Mustard
- 1 Large Ripe Tomato
- 1 Teaspoon Capers finely chopped
- 2 Mini Baguettes
- 1 Scallion sliced
- 1/2 Cup Sharp Cheddar cheese Shredded
- 2 Teaspoon Fresh lemon juice
- 2 Sprig Thyme
Instructions
- Prep: So we are going to be using the oven and the broiler in this recipe. So place one of the oven racks in the highest position. Preheat the oven to 375 degrees. On a baking tray play the Baguettes and hollow out the middle. Place the inside on the tray. Place in the oven and toast for 5 minutes. While the Bread is toasting prep the filling. In a medium bowl, combine tuna, mayonnaise, scallion, thyme, capers, lemon juice, salt, pepper, and Dijon Mustard and stir until thoroughly combined. Set aside. Remove the bread from the oven and fill with tuna. Slice tomatoes and put on top. Cover with cheese.
Switch the oven to the broiler. And place the tuna boats on the highest position. Broil for 5 minutes or until cheese is melted and tuna is heated through. Sprinkle with cilantro and cut in half and serve immediately. Enjoy!