ReceptnaptárAmerican tuna melt
The tuna melt is a permanent fixture of American diners: cold tuna salad meets hot melted cheese and crisp bread. It's made from tins in ten minutes, and kids love it too.
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Ingredients
Method
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- Flake the tuna with a fork and mix with the mayonnaise, celery, gherkin, mustard, lemon juice and pepper.
- Spread the outside of the bread slices thinly with butter.
- Place four slices butter side down in a frying pan, top with tuna mixture and cheese, then add the other slice, butter side out.
- Cook over medium-low heat, covered, for 3-4 minutes until the underside is golden.
- Carefully flip and cook for 3 more minutes until the cheese melts.
- Cut diagonally and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the tuna thoroughly, otherwise the sandwich gets soggy.
- Fry the bread in butter, not oil: it gives better colour and flavour.
- Instead of cheddar, Trappist, Emmental or mozzarella also work.
- The tuna mixture keeps for 2 days in the fridge, so it can be made ahead.
Frequently asked questions
Can it be made in the oven?
Yes: spread on the bread, sprinkle with cheese and bake in a 200 °C oven or under the grill for 5-7 minutes.
What can replace mayonnaise?
Greek yoghurt or curd cheese spread; the mustard and lemon juice are even more important then.
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