EQUIPMENT
- Measuring Cups
- Measuring spoons
- Medium bowl
- Skillet
INGREDIENTS
- 10 oz canned tuna drained (2 5oz cans)
- ⅓ cup mayonnaise
- ¼ cup purple onion diced
- 1 teaspoon lemon juice
- Pinch salt
- Pinch pepper
- 1 rib of celery diced
- 1 green onion finely sliced
- 4 slices cheddar cheese
- 8 slices tomato
- 8 slices bread
- 2 Tablespoons salted butter softened
INSTRUCTIONS
- After draining the tuna thoroughly, place it into a medium bowl. Use a fork to break it up really well.
- Mix mayonnaise, onion, lemon juice, salt, pepper, celery, green onion, and cheese with the tuna.
- Heat a skillet to medium-low heat.
- Spread butter on one slice of bread. Place this piece of bread, butter side down, into the skillet. Add about ½ cup of the tuna mixture and spread it to the edges of the bread. Add slices of tomato and a slice of cheese. Butter on one side of another piece of bread. Place this piece of bread (butter side up) on top of the cheese. (The butter goes on the outside of the sandwich so that it will toast nicely.) Then carefully flip the sandwich with a spatula to grill both sides.
- Cook the sandwich in the skillet at medium-low heat until the cheese is melted and the bread is toasted.
NOTES
Storage Instructions:
Store unused tuna mixture in an airtight container in the fridge for 3 to 5 days. Or you may store it in the freezer for up to a week. If you are storing the tuna melt sandwich, it may be kept in the fridge for up to 2 days. Then, to reheat it, place it in the oven at 350 degrees to heat through. This will take about 5 minutes.
Store unused tuna mixture in an airtight container in the fridge for 3 to 5 days. Or you may store it in the freezer for up to a week. If you are storing the tuna melt sandwich, it may be kept in the fridge for up to 2 days. Then, to reheat it, place it in the oven at 350 degrees to heat through. This will take about 5 minutes.