PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 6 sandwiches
This is the best tuna sandwich I’ve had! Perfectly grilled sandwich filled with tuna salad and mozzarella. I’m pretty sure this tuna melt sandwich will be a regular at home!
1 clove garlic, minced (or ½ tsp ready-minced garlic)
20 oz. tuna in water or oil, drained (four 5-oz. cans)
½ celery stalk, chopped (about ¼ c.)
1 medium onion, chopped (about ½ c.)
1 tbsp parsley, chopped
3 tbsp olive oil, divided
½ c. mozzarella, shredded
5 tbsp mayonnaise
12 slices bread
salt and pepper, to taste
How to make Tuna Melt Sandwich
Step 1: Start draining the water or oil from the tuna. In a medium bowl, place the tuna and loosen it apart using a fork.
Step 2: Add the onion to the tuna bowl along with the celery, garlic, parsley, mayonnaise, 2 tbsp olive oil, and mozzarella cheese. Mix well until combined. To taste, season with salt and pepper. Mix well.
Step 3: Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
Step 4: Spread butter on one side of a piece of bread, then place into the hot skillet, butter side down. On top, spoon about 3 heaping tbsp of the tuna filling (adjust the amount to your preference).
Step 5: Butter one side of another piece of bread and place it on top of the tuna filling, butter side up.
Step 6: Grill until the first side of the sandwich is golden brown. Flip and continue to cook the other side until brown.
Step 7: On a paper towel-lined plate, transfer the sandwich.
To make a less soggy sandwich, you can wring out even more liquid from the tuna.
Place the butter in the middle of the frying pan if it is too hard to spread. Once completely melted, spread the butter around a bit and set the bread directly over it.
Calories: 411 kcal | Carbohydrates: 30g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 661mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 4mg
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