Thursday, May 31, 2012

Spicy Tuna Melt

A classic, open-faced tuna melt sandwich of tuna, celery, sweet onion and tarragon and dressed with mayonnaise, gets a spicy kick from Cajun seasoning, hot sauce and jalapeno and is served on a toasted English muffin, topped with fresh, sliced tomato and melted cheese.

Spicy Tuna Melt

Okay, so yes. It's a simple open-faced tuna melt sandwich. But a reader recently asked me for my recipe, which of course gave me a craving for one, so I made them and I'm sharing it with y'all, because that is what a blogger of food does. Besides. It's too darned hot to cook much, or at least often, and when is the last time you had one yourself? I think it's time!

To make a melt, you could certainly use whatever type of tuna salad you usually make for the standard sandwich, and mine is fairly close to that, with the exception of a few different seasonings and the absence of eggs. I don't serve the tuna hot, though you can certainly warm it if you like. I just assemble them and pass them under the broiler, only long enough to melt the cheese on top. Since that's all the oven time you need for these, pair one of two of them up with a nice cucumber salad, or a simple green salad, maybe some fresh seasonal fruit and iced tea, and you've got a nice, light supper for these busy, hot weather days.

Here's how I make them.

To two cans of drained tuna, add chopped celery, sweet onion, jalapeno, tarragon, lemon pepper, Old Bay and Cajun seasoning. Stir all that together.


You'll need at least a cup of shredded cheese, but I like to add 1/4 cup of it into the tuna, along with the mayonnaise. Use whatever cheese you favor or have on hand for these. You can even use sliced American cheese and leave the cheese out of the mixture. Some folks even like tuna melts with Cheez Whiz or Velveeta.


I like to use English muffins for melts, although Texas toast is good too, but even regular sliced bread works just fine. I very lightly toast the English muffins, but you can also just leave them soft, if you prefer. Divide the tuna mixture evenly between all of the halves. Now, if you like them good and cheesy, you can add a pinch or slice of cheese right here on top of the tuna, then pass them briefly under the broiler and proceed. The cheese is real good melted into the tuna and it just makes them a little more, well, cheesy. Nothing wrong with that! I'm gonna behave though for the purposes of this tutorial at least.


Top each with the slices of tomato and sprinkle with salt and pepper. Add a couple dashes of hot sauce here too if you like.


Top each sandwich with the remaining shredded cheese. I was conservative here, but you go right ahead and add a little more if you like.


Place under the broiler and with the oven door ajar; broil just until cheese is melted. Remove and garnish with additional tarragon, if desired. I desired, but I just flat out forgot before it had its photo shoot! Serve immediately. A simple but delicious sandwich that is ready in no time and makes for a quick and easy supper, that's just a step beyond the tuna sandwich.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Spicy Tuna Melt

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: About 4 to 6 servings

Ingredients
  • 2 (5-6 ounce) cans or pouches of tuna, drained
  • 1/2 cup of finely chopped celery
  • 1/2 cup of finely chopped Vidalia or other sweet onion
  • 1 tablespoon of pickled jalapeno, chopped
  • 1/4 teaspoon dried tarragon, plus extra for garnish
  • 1/4 teaspoon of lemon pepper
  • 1/4 teaspoon of Old Bay seasoning
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1 cup of shredded cheese, divided
  • 1/4 cup of mayonnaise
  • 3 English muffins or 6 slices of Texas toast
  • 6 thick slices of tomato
  • Kosher salt and freshly cracked black pepper, to taste
  • Couple dashes of hot pepper sauce
Instructions

Preheat broiler. Mix together the tuna with the next 7 ingredients. Add 1/4 cup of the cheese and the mayonnaise; mix and set aside.

Split the English muffins and lightly toast, if desired. Divide the tuna mixture evenly among the English muffins and top each with a slice of tomato. Season with a small pinch of salt, freshly cracked black pepper and a dash of hot sauce. Divide the remaining cheese among each sandwich and place under the broiler with the oven door ajar; broil just until cheese is melted. Remove and garnish with tarragon, if desired. Serve immediately with a side salad of mixed baby greens, some fresh strawberries or peaches and a glass of iced tea.

Cook's Notes: If you prefer the tuna salad portion warm, heat it in the microwave. Can also substitute a variety of sliced cheeses, Velveeta or American cheese slices for the shredded, or use Cheez Whiz. For extra cheesy goodness, top tuna with cheese and run under the broiler first, then top with tomato and extra cheese and run under the broiler again.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Classic Turkey Club
Mississippi'd New Orleans Muffuletta Sandwich
Shrimp and Egg Salad

Posted by on June 1, 2012
Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

20 comments:

  1. It's been ages since I've had a tuna melt!

    ReplyDelete
    Replies
    1. See? I knew that!! Same here really - I don't know why though. It's a perfect summer meal.

      Delete
  2. what a great light meal for a weekend day! anne

    ReplyDelete
  3. Mary, what kind of cheese did you use? We like sharp cheddar with our melts, but I would love to change it up.

    ReplyDelete
    Replies
    1. That was my thinking too Sunni! I had cheddar & American in the fridge, but I had a little bit of Monterey Jack leftover too so that's what I used.

      Delete
    2. This comment has been removed by the author.

      Delete
    3. I love Swiss cheese on my 'regular' tuna sammies, so I think I'll try that. This recipe sounds so good, and the fact that I won't have to heat up the house is the best---it's so dang hot here in Texas!

      Delete
  4. I'm not a huge fan of tuna but this looks really good! Think I'll try it over the weekend! Thanks!

    ReplyDelete
    Replies
    1. Yeah, you kinda have to be a tuna fish fan!

      Delete
  5. Making these for dinner tonight...sounds wonderful. Thanks again for another "WINNER". So refreshing with a big glass of elixir (southern sweet tea). Also, having homemade ice cream and brownies too. Yum

    Have a wonderful weekend!

    ReplyDelete
  6. While I've eaten a lot of tuna salad, I'm trying to remember if I've ever had a tuna melt - my first patty melt was just a few months ago. At any rate,yours looks very good, but I'm mostly intrigued by the delicious sounding and kicked up tuna salad.

    ReplyDelete
  7. Such a simple and delicious go to lunch and I love the spicy part!

    ReplyDelete
  8. Oooohhh Mary I haven't had one of these in forever, thanks for instilling the craving!

    ReplyDelete
    Replies
    1. See? I knew it!! LOL ... happy to oblige! :)

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails