Classic Tuna Melts are a staple menu item at our home. A great, tasty, weeknight meal that includes Albacore tuna, celery, onion, and spices on an english muffin, topped with cheese!
Tuna Melts. Now that’s a classic sandwich in my book. I grew up eating them and haven’t stopped.
My family was a little iffy on these for the longest time. “Tuna?” But once I convinced Mike to have an open mind, the boys joined in as well. And now? They love them!
We can easily eat this entire recipe as a family. Which is sometimes annoying when I want leftovers for lunch the next day. 🙂
In fact, I didn’t intend to blog these little glorious things. But I decided – what the heck. Not EVERYONE knows how to make Classic Tuna Melts. But honestly, mine have evolved since childhood, thanks to my goal of never eating that block of processed cheese (starts with a V) ever again.
Ok, never say never.
I also know that we should be eating wild tuna instead of what’s pictured below. But I’m not QUITE there yet. So use whatever canned tuna you like best. Albacore tuna is my favorite because it’s not at all fishy tasting. It’s also chunky and soaked in water instead of oil.
The most important part of making a really good tuna melt is what you add to it for flavor.
- celery seed
- dill weed
- salt and pepper
- olive oil
- mayo (light in this case)
And then of course, the cheese topper. I used slices of havarti cheese (my fav) and added a bit of shredded sharp cheddar. But use whatever you have in your refrigerator.
Since we’re all in the lean eating phase, be sure to look at the nutritional info below. Two of these tuna melts and a side salad, and dinner is a go. You can also make up the tuna the day before, and then dinner is ready in 30 minutes.
If you need more sandwich ideas, go here. I’m also working a few others and will be sharing those soon.
Did you grow up eating tuna melts like I did? I’d love to know in the space below!
What I posted this time last year: Sweet Potato and Black Bean Quesadillas
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A great, tasty, weeknight meal that includes Albacore tuna, celery, onion, and spices on an english muffin, topped with cheese!
- 24 oz. Albacore solid white tuna (in water) - two large cans
- 1/2 cup celery - diced
- 1/3 cup red onion - diced
- 2 teaspoons celery seed
- 1 teaspoons dill weed
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1/2 cup mayo light - heaping
- 8 oz. white cheese (I topped with some shredded cheddar too) - or any cheese preferred
- 5 whole wheat english muffins - sliced in half
- cilantro - to garnish
Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
Drain water from tuna and place tuna in mixing bowl. Stir up to break chunks apart.
Add diced celery and onions, celery seed, dill seed, dried parsley, salt and pepper to bowl. Mix well.
Add olive oil and mayo to tuna and stir until well combined.
Slice english muffins in half. Top each half with a large scoop of tuna, dividing it evenly amount the ten halves. Top with cheese.
Bake for 15 - 20 minutes, or until cheese is melted and muffins are slightly toasted. Garnish with cilantro.