Tuna Melt or Salad Supreme
Discover the ultimate versatility with this "Tuna Melt or Salad Supreme" recipe, the perfect choice for a quick, satisfying meal packed with bold flavors and fresh ingredients. This recipe brings together creamy canned tuna mixed with zesty Dijon mustard, crisp celery, tangy red onion, fresh herbs, and a splash of lemon juice for brightness. Opt for a classic, gooey tuna melt by layering the mixture with cheddar cheese on buttered bread before grilling it to golden perfection, or go lighter with the salad supreme version, featuring a vibrant medley of lettuce, cherry tomatoes, cucumber slices, and optional crunch from crackers or croutons. Ready in just 15 minutes, this dish seamlessly adapts to your cravings while delivering a protein-packed punch. Perfect for lunch, dinner, or a satisfying snack, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 5-ounce cans Canned tuna (in water or oil, drained)
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 medium Celery stalk, finely chopped
- 2 tablespoons Red onion, finely chopped
- 2 tablespoons Fresh parsley or dill, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 slices Slices of sandwich bread (for tuna melt option)
- 4 slices Sliced cheddar cheese (for tuna melt option)
- 2 tablespoons Butter (softened, for tuna melt option)
- 2 cups Lettuce leaves (for salad option)
- 1 cup Cherry tomatoes, halved (for salad option)
- 0.5 cup Cucumber slices (for salad option)
- 0.5 cup Crackers or croutons (for salad option, optional)
Instructions
In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped celery, red onion, fresh parsley or dill, lemon juice, salt, and black pepper. Mix thoroughly until evenly combined. Set aside.
For the Tuna Melt: Preheat a skillet or griddle over medium heat. Spread butter on one side of each bread slice. Place two slices of bread, butter side down, onto the hot skillet. Spread half of the tuna mixture evenly on the bread slices in the pan, then top with a slice of cheddar cheese. Cover with the remaining slices of bread, butter side up.
Cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese has melted. Remove the sandwiches from the skillet, slice them in half, and serve warm.
For the Tuna Salad Supreme: Arrange a bed of lettuce on two plates. Top each plate with half of the tuna mixture, halved cherry tomatoes, cucumber slices, and optional crackers or croutons. Drizzle with additional lemon juice or your favorite salad dressing, if desired, and serve immediately.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.8 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1006 mg | 77% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
