I have never had a “typical” tuna melt. The image on movies and in magazines doesn’t look appetizing.
And most references usually involve someone getting sick from eating one.
It looks like tuna drenched in mayonnaise, covered in cheddar cheese and baked to heat through and to melt the cheese. Uh… yuck! I have an issue (ok – it’s my own irrational aversion) with heated mayonnaise. It changes to clear and upsets me greatly.
I do love tuna salad. In fact, one of my favorite sandwiches is tuna salad on a toasted English Muffin (I let it cool just a bit before I add the tuna for the above hot mayonnaise issue) with bread and butter pickles and crunchy lettuce. LOVE IT! And it’s the perfect size. Mancub likes his on untoasted whole wheat bread with lettuce and salt and vinegar chips. Yes, he likes the chips IN his sandwich.
My Kicked Up Tuna Melt is not your ordinary tuna salad. The dressing is light instead of a mayo overload, and the flavors are bright and fresh. And, because you broil it instead of bake it, there isn’t time for the tuna salad part to get too warm and freak me out. Hah!
This recipe is perfect for a light dinner on a warm evening. If you prepare the salad the day before, it will only take about 10 minutes to get dinner on the table. Gotta love that after a busy day!
Please experiment with this recipe. You can add sliced black olives, drained capers, artichoke hearts, bell peppers, chopped cucumbers or anything your tummy craves. Make it your own. Make it often.