Recipes for "tuna melt"

Preheat the oven to 450 degrees F (230 degrees C).

Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat.

Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.

Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese.

Bake in the preheated oven until cheese is melted, about 5 minutes.

Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle.

Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes while you make the tuna melt muffins. Taste, and add more pickle juice if needed.

In a medium bowl, stir together minced celery, onion, red pepper, lemon, salt, pepper, and tuna. Fold in the mayo last.

Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about two tablespoons of tuna salad mix. Top with second half of cheese.

Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

Serve while warm with pickled veggies on the side (optional).

Prepared tuna melts don’t keep well, but the tuna salad mix keeps well for a few days in the fridge, and you can make the muffins on demand.

Break up tuna in a bowl with a fork into small flakes. Add celery, black pepper, cayenne, and mayonnaise. Mix well, cover, and refrigerate until needed.

Preheat the oven to 475 degrees F (245 degrees C). Line a sheet pan with foil, and space chips out evenly on the pan. Top each chip with a generous rounded teaspoon tuna salad.

Place a jalapeno ring on top of tuna, followed by a slice of tomato, pressing down lightly as you do. Top with cheese, piling it as high as possible in the middle of each nacho. Use any extra cheese to cover exposed areas of chips.

Bake in the preheated oven until cheese is melted and the edges of chips are turning golden brown, 5 to 8 minutes. Alternately, preheat the oven’s broiler and broil nachos for just a few minutes until cheese melts and chip edges are golden.

Scatter green onions over the top, and serve immediately.

Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.

Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.

Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.

Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Set the oven to broil and move the rack to the highest position.

In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.

Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.

Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to pot.

Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth.

Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.

Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.

Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.

Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.

Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.

Toast bread lightly on both sides in preheated oven, about 1 minute per side.

Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.

Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange English muffin halves, cut-side up, on a baking sheet. Mix together tuna, onion, and pepper in a small bowl until well combined. Divide mixture evenly onto English muffins. Place 3 jalapeño slices onto each muffin half. Top each with a Cheddar cheese slice.

Bake in the preheated oven until cheese begins to bubble, about 10 minutes.

Preheat oven to broil.

In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.

Broil until cheese is melted, about 3 to 5 minutes.