Tuna Melts were one of my staple meals in college, cooked in a small countertop toasted oven. One can of tuna and 2 slices of bread made a meal for one. Now I’m making tuna melts for my family as I try (not very successfully) to teach them to cook a few things for themselves. I’ve added onion and celery to the tuna salad for a slightly more grown up taste and texture. As a college student I just mixed tuna and mayo and called that good. I learned to “cook” this meal from one of my first college roommates. I still think of her whenever I make this dinner, which puts a smile on my face even before that first warm bite. Patrick confessed to eating tuna salad from time to time during his first year in an apartment, but he was always too hungry to wait for the bread to toast and the cheese to melt. Oh well, maybe next year.
Tuna Melts
Ingredients
- 3 cans of tuna packed in water
- 1/2 cup mayo
- 2 stalks finely chopped celery
- 1/4 cup finely chopped onion
- 1 squirt dijon mustard
- 6 slices sandwich bread
- 2 cups shredded cheddar cheese
- Optional: sliced tomatoes
Instructions
- Preheat oven to 350 degree.
- Drain tuna.
- Mix together tuna, celery, onion, mayo and mustard.
- Place bread slices on a foil lined baking sheet, and spread tuna onto bread slices.
- Top with cheddar cheese and optional sliced tomatoes.
- Bake for 15 minutes or until cheese is lightly browned and bread is toasted.
- Serve with baked fries and a salad.
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