Do you ever wish for the comfort of a New Jersey diner? The kind that’s open 24 hours, has greasy blueberry pancakes and tuna melts on the menu, and always smells like bacon. With this recipe, you can make your own tuna melt at home. It is made with American cheese (instead of Swiss), served on rye bread (instead of toasted white) with mustard instead of mayo or tomato sauce. You’ll be able to enjoy it all day long!
prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 4 servings
8 slices ripe tomato
1 ½ tablespoons finely chopped onion
¼ cup mayonnaise
2 (5 ounce) cans tuna, drained
1 pinch freshly ground black pepper
1 tablespoon chopped parsley
paprika, for garnish
¾ teaspoon red wine vinegar
¼ cup finely chopped celery
4 slices seedless rye bread
1 pinch salt
8 slices Swiss cheese
Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Per Serving: 484 calories; protein 34.8g; carbohydrates 22.1g; fat 28.4g; cholesterol 76.3mg; sodium 478.2mg.