My kids always surprise me when I serve these Italian Tuna Melts and they gobble them up, usually asking for seconds (as long as I haven’t added tomato to theirs!). This is a staple pantry recipe in our home and helps us hit that goal to eat more fish. You can also prep the tuna salad in advance to save time during the week. I hope your family loves them as much as we do.
- 3 5-oz cans chunk light tuna in water (drained)
- 1 celery rib, finely diced
- 2 tablespoons finely diced red onion
- 1 garlic clove, minced
- 1/4 cup light mayo
- 1 tablespoon olive oil
- 3-4 tablespoons lemon juice (to taste)
- 3/4 teaspoon dried Italian seasoning
- Sea salt and black pepper
- Hearty whole grain bread slices
- Fresh sliced tomato
- Basil leaves
- Sliced provolone cheese
Move oven top rack to within 5 inches of broiler and preheat oven in broil mode. Line a sheet pan with foil.
In a medium bowl, mix together the first 8 ingredients (tuna through Italian seasoning). Season to taste with salt (I use about a heaping 1/4 teaspoon) and pepper.
You may opt to slightly toast the bread first (either in a toaster or under the broiler). Then, spread a thick layer of tuna salad onto each slice of toast. Top each with a slice or two of tomato and a fresh basil leaf (optional) and a slice of provolone cheese.
Transfer pan to broiler and broil for 3-4 minutes, or until cheese is melted. Keep a close eye on it so the bread doesn’t burn!