You don’t need mayo when you have meltingly, moist and delicious cheese.
This tuna melt can be made ahead, but it also can be made in a toaster oven at work since it is best served fresh.
Serve on English Muffin with lettuce or use the lettuce as a wrap.
Tuna Melt Lunch
Servings
4 Servings
Ingredients
- 2 5- oz. cans water-packed solid white tuna drained
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped Italian parsley
- 1 stalk celery finely diced
- 2 tablespoons finely chopped shallot or red onion
- 1 clove fresh garlic pressed or finely minced
- 1 pickle finely chopped
- 1 teaspoon lemon zest optional
- Pinch red pepper flakes
- Pinch salt
- ⅛ teaspoon fresh ground black pepper
- 1 cup shredded white cheddar or 4 slices
- 4 whole wheat english muffins
Instructions
- Preheat oven to 425°F.
- Mix tuna, mustard, parsley, celery, shallot, garlic, pickle, lemon zest, red pepper flakes, salt and pepper.
- Divide evenly between 4 ramekins. Cover with 1 slice cheese or ¼ cup shredded cheese and place in oven for 4 minutes serve on toasted English muffin or a large leaf of lettuce or put between two english muffin halves and bake on a sheet pan.
Nutrition
Nutrition Facts
Tuna Melt Lunch
Amount per Serving
Calories
307
% Daily Value*
Fat
6.1
g
9
%
Cholesterol
42
mg
14
%
Sodium
837
mg
36
%
Carbohydrates
30.3
g
10
%
Fiber
5.6
g
23
%
Sugar
6.6
g
7
%
Protein
33.9
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
Depending on your family custom[ Ashkenaz / Sephardic], some eat dairy products mixed in with fish. Friends [when I was away at school] used to make a tuna fish casserole using cheese within the mixture of noodles. Ask your family what “their custom” is not your rabbi.
https://ohr.edu/this_week/insights_into_halacha/4866 The Lox & Cream Cheese Dilema