Garlic Butter Tuna Melt
This tuna melt is an all-time classic sandwich that is effortless to prepare and a delight to savor. Whether you're looking for a quick lunch or a tasty dinner, this sandwich has you covered.
This tuna melt is an all-time classic sandwich that is effortless to prepare and a delight to savor. Whether you're looking for a quick lunch or a tasty dinner, this sandwich has you covered.
- 1/4 teaspoon onion powder
- 1 tablespoon sweet pickle relish
- 4.5 ounces solid light tuna in extra virgin olive oil i don't usually drain it
- 3/4 teaspoon old bay seasoning
- 1/4 teaspoon zatarain's creole seasoning
- 1 1/2 teaspoon yellow mustard
- 1 teaspoon fresh lemon juice
- 1/4 cup home style mayonaisse
- 4 slices bread
- lawry's garlic spread
- 2 slices swiss cheese
- Carbohydrate 77.5191632473716 g
- Cholesterol 47.1213 mg
- Fat 36.8442797496651 g
- Fiber 3.37417262247757 g
- Protein 41.4513962496441 g
- Saturated Fat 10.6251471499777 g
- Serving Size 1 1 Serving (264g)
- Sodium 1575.21842486223 mg
- Sugar 74.1449906248941 g
- Trans Fat 18.5589384499808 g
- Calories 811 calories
Step-by-step
- Open Tuna and empty in to a small bowl.
- Combine Relish, Old Bay, Onion Powder, Creole Seasoning, Yellow Mustard, Lemon Juice and Mayo in to bowl.
- Mix ingredients together with a fork
- Warm a pan on low heat
- Spread Garlic spread on a piece of bread.
- Put the buttered bread on grill.
- Put a slice of cheese on top of a buttered bread... just like grilled cheese sandwich.
- Repeat steps 5,6 & 7 for second sandwich
- Butter the last two slices of bread and put on other pieces of bread and cheese. Butter side up.
- When the bottom slice is golden brown flip it over.
- Wait a few minutes more.
- When the bottom slice is golden brown remove the sandwich.
- Peel apart the sandwiches, one at a time.
- Put half the mix from step 1 - 3 in the sandwich and put the sandwich back together.
- Repeat step 14 for the second sandwich.
Limited pantry inventory requires maximizing every staple item without buying specialty components. Solid light tuna packed in oil provides both the protein and the initial cooking fat, eliminating the need to open a separate container. Mixing the tuna with mayonnaise, yellow mustard, and sweet pickle relish creates a cohesive emulsion that resists separating under heat.
Soggy bread ruins a sandwich when moisture from the fish transfers to the crumb before the crust sets. Assembling the sandwich after toasting the bread prevents structural failure entirely. Toasting the bread with garlic spread directly in a pan over low heat builds a rigid thermal barrier. Watch the bottom crust carefully; a deep golden-brown color indicates the fats have rendered correctly and the slice is ready to flip. Pressing down gently with a spatula ensures maximum surface contact with the hot metal, yielding an even, crunchy exterior that contrasts sharply with the cold, creamy filling added at the finish.
Cheddar or provolone can easily replace Swiss cheese at a one-to-one ratio depending on what remains in the refrigerator crisper drawer.
