Description
A quick and easy tuna melt made right in a skillet, perfect for a weeknight meal.
Ingredients
Scale
- Two 5 ounce cans of drained tuna
- 1 medium-sized onion, chopped
- 1/2 stalk of celery, chopped
- 1 clove of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- 3–4 tablespoons of mayonnaise
- 3 tablespoons of extra virgin olive oil, divided
- 1/3 cup of shredded mozzarella
- 4 slices of bread
- Softened butter for grilling
- Salt and pepper to taste
Instructions
- Prep the ingredients: Drain the water from the tuna and chop the onion, celery, and parsley. Mince the garlic and combine with the tuna in a bowl.
- Mix it up: Add mayonnaise, olive oil, and mozzarella to the bowl, seasoning with salt and pepper. Mix until well combined.
- Heat the pan: In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Assemble the sandwich: Spread butter on one side of a slice of bread and place butter side down in the skillet. Scoop about two tablespoons of the tuna mixture on top.
- Top it off: Butter another slice of bread and place it on top of the tuna mixture, non-buttered side facing down.
- Grill it up: Cook until the bottom bread slice is toasted and golden brown, then flip and cook until the other side is golden as well.
Notes
This tuna melt is best enjoyed fresh but can be stored in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat for 5 minutes on each side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg