Healthier Tuna Melts
Makes 4 sandwiches
This recipe for tuna melts is quick, easy, delicious and lighter than traditional tuna melts because there is no mayonnaise. The vinegar or lemon juice and a touch of olive oil add all the moisture needed without masking the flavor of the tuna. Additionally, if you use a good extra sharp white cheddar, you do not need to add much cheese. I prefer chunk light tuna, but you can use your favorite. I still make my classic recipe for tuna melts on occasion. That recipe is in the similar and related recipes links. But I make this version more often.
- 12 ounces chunk light tuna in water, well drained
- 1/4 cup chopped onions
- 1/4 cup finely chopped green and/or red bell peppers
- 2 tablespoons chopped fresh basil
- 2 teaspoons balsamic vinegar or fresh lemon juice
- Salt and pepper to taste
- 1 teaspoon olive oil. more if needed
- 2 medium crusty rolls, sliced in half horizontally
- 2 small tomatoes, thinly sliced
- Thinly sliced cheddar cheese, preferably extra sharp white
In a small bowl, mix together the first 7 ingredients, slightly breaking apart the tuna. Taste for seasoning and add a little more oil if needed for moisture. Let set at least 10 minutes to allow flavors to blend. (Can make up to one day ahead; cover and refrigerate until use.)
Heat broiler on high. Remove some of the bread from inside the rolls. Place, cut side down on baking sheet. Broil until golden brown. Turn and toast the other side. Remove from oven. Divide the tuna among the rolls, pressing down lightly so it will adhere to the bread. Top with the tomato slices, a little salt and pepper, then the cheese. Return to the broiler and heat just until the cheese starts to melt. Serve immediately or at room temperature.
Notes: The recipe can be made in any amount needed, halving or doubling the amount of tuna salad. Extra tuna salad can be refrigerated for lunch the next day.