Fancy Tuna Melt
A fancy tuna melt is definitely the best kind of tuna melt. Swiss (or Gruyere) cheese, cucumber, tomato, and a splash of lemon juice, all served on a warm baguette. This isn't your Mama's tuna sando.
Ingredients
- 9 ounces canned tuna, (preferably packed in oil), drained
- 1/3 cup store-bought or homemade mayonnaise
- 1/2 celery stalk, finely sliced
- 1/4 small (about 2 tablespoons) red onion, finely chopped
- 1/4 medium (about 2 inches [5 cm] long) cucumber, peeled, if desired, and finely diced
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper to taste
- 1/2 baguette, cut crosswise into 2 portions, or 4 slices bread, such as sourdough or multigrain
- 4 slices tomato, (optional)
- 2 slices cheese of your choice, such as Gruyère, Swiss, or white Cheddar
Instructions
- Preheat the oven to 400°F (204°C).
- Using a fork, flake the tuna into a bowl. Stir in the mayonnaise, celery, onion, cucumber, and lemon juice and mix well. Season with salt and pepper to taste and mix again.
- Cut the baguettes in half lengthwise and divide the tuna mixture between the bottom pieces. Place 2 slices tomato on each sandwich, if desired. Top with a cheese slice and the baguette lids, pressing down gently to settle the filling.
- Place the sandwiches on a baking sheet and bake for 5 to 7 minutes, until the sandwich is warmed through and the cheese begins to melt and turn ooey gooey. Alternatively, you can warm the sandwich in a griddle or sandwich maker.
- Serve the sandwiches immediately, preferably with napkins galore. Originally published April 15, 2013.
Nutrition
Serving: 1sandwich | Calories: 666kcal | Carbohydrates: 36g | Protein: 38g | Fat: 41g | Saturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1090mg | Fiber: 2g | Sugar: 6g