- Prep Time: 10 Minutes Max
- Cook Time: Nada
- Total Time: 10 Minutes
- Fridge Friendly: 3 Days
- Freezer Friendly: Not Recommended
- Servings: 2
Cost Per Person: $
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why I Love This Recipe
Rich in Omega 3 and protein, this classic tuna salad is a healthy simple satisfying meal. I sometimes make tuna melts and serve it with a nice big salad on the side.
Why You'll Love This Recipe
If you like a bit of spice, you’ll love this recipe on top of it being quick and easy to make!
Ingredients
- 1 Can 184 gr.(6.5 oz.) Water-packed Solid White Tuna
- ¼ Cup Mayonnaise
- 2 tbsp. Celery Diced
- 1 tsp. Red Onion Finely Diced
- 2 tsp. Hot Sauce (I use Frank’s)
- Pinch of Salt & Pepper
Directions
- Drain the tuna, add to a bowl and loosen with a fork. Add remaining ingredients. Stir together until well combined.
- To make a tuna melt we like to use rye bread, but any sliced bread will do. Preheat the broiler. Slice up your choice of cheddar, Havarti, or Monterey Jack. Lightly toast the bread slice either in the toaster or the oven. This prevents the bread from getting soggy. Once the bread is slightly toasted, spread the tuna salad onto the bread. Make sure you get all the edges too. Set your cheese slices on top of the tuna. Place the open-faced sandwich on a baking pan and place it under the broiler for about 2 minutes or until the cheese has melted and is bubbly. Always watch the broiler … or turn around and next thing you know, wham! It’s burnt!
Cook's Notes/Tips
- Like it creamier? Add more mayonnaise
- Don’t like spice? Skip the hot sauce
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