You know that felling when you’re looking for a quick snack that isn’t actually a snack? Then how about a tuna melt? It’s one of the classic sandwiches out there, and I would like to show you my version of it. Well, it actually is the recipe of my friend Mary, who taught me how to do them.
What are the ingredients
You mainly need tuna (from a can), an egg, cheese and a celery stick for the crunch.
If you don’t like celery, you can of course also use some cucumber, peppers, etc. I actually always change it out, depending on what I have at home.
And I like to use my wholemeal bread as bread, it goes really well with it. Or just a sandwich bread. Depending on what I have at home for my tuna melt.
A few more tips for your tuna melt:
- Mayonnaise and yoghurt
Since I really, really like the taste of mayonnaise, but don’t really want all the fat, I also add plain yoghurt. Just mix it 1:1 and you still have the great taste of mayonnaise. Bonus effect: it also gets a touch of freshness from the yoghurt.
And for the cheese, I like to use cheddar, which I simply love.
And also very important:
Please smear the soft butter on the outside of the bread so that your sandwich becomes nice and crispy in your pan. So please put your butter out of your fridge as soon as you start with your tuna melt.
And if you have a lid for your pan, use it as soon as you have carefully turned the tuna sandwich in the pan. But please turn the stove down and work with the residual heat. Otherwise the sandwich will be burnt.
I calculate 3 slices of bread per person, which makes 3 halves. Ok, I’d like to make myself an extra sandwich… Gotcha! But only if I don’t eat chips or a salad with it.
Or I make myself a small green salad with a French dressing. Or chips. Perfect for the next snack.
And if there is still some tuna mass left, then I like to eat it just like that.
- 10 minutes
- 10 minutes
- 20 minutes
|canned tuna (net weight 100 g).
|stick of celery
|small red onion
|salt and pepper
|slices of bread
Steps of preparation
- Take the butter out of the fridge
- Boil the egg for 4 minutes and then rinse with cold water.
- Meanwhile wash the celery stick and cut into small cubes.
- Also cut the onion into small cubes
- Drain the tuna and place in a bowl. Add the celery and onion and generously season with salt and pepper.
- Peel the egg, cut into small pieces and add to the tuna.
- Add mayonnaise and yoghurt and stir well
- Cut the cheese into thin slices
- Place pan on stove and set over medium heat
- Butter the OUTSIDE of the bread
- Then on the side without butter put cheese first, then tuna stuffing, then cheese again.
- Place second slice of bread (again with butter on the outside) on the bread. Repeat until all sandwiches are done.
- Place sandwiches (butter side down) in hot pan.
- After about 1-2 minutes turn carefully so that the top (also with butter) is now seared
- Fry again for about 1-2 minutes.
- Flip again to toast both sides of the sandwich.
- Arrange on a plate and enjoy