Best 6 Mary Pats Tuna Melt Recipes

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Indulge in a delectable journey with Mary Pat's Tuna Melt, an iconic sandwich crafted with a harmonious blend of flavors and textures. Discover the secrets behind this classic dish as we unveil its layers of toasted bread, savory tuna salad, gooey melted cheese, and a hint of tangy mustard. Explore variations of this timeless sandwich, including a delightful open-faced version and a protein-packed tuna melt wrap. Our comprehensive guide also features a vegetarian twist with the tantalizing tofu tuna melt, catering to diverse dietary preferences. Embark on a culinary adventure as we delve into the art of creating the perfect tuna melt, ensuring an unforgettable taste experience with every bite.

Here are our top 6 tried and tested recipes!

ULTIMATE TUNA MELTS



Ultimate Tuna Melts image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann's
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

Steps:

  • In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
  • Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

SPICY TUNA MELT



Spicy Tuna Melt image

This piquant open-face sandwich gets its kick from best-quality jarred salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 cans (6 ounces each) solid light tuna packed in water, drained and broken into pieces
3/4 cup (5 1/2 ounces) salsa
1/4 cup mayonnaise
Coarse salt and ground pepper
1 baguette
4 1/2 ounces pepper Jack cheese, grated (1 1/2 cups)
2 tablespoons fresh parsley, roughly chopped

Steps:

  • Heat broiler, with rack in top position. In a medium bowl, mix together tuna, salsa, and mayonnaise; season with salt and pepper. Cut baguette in half lengthwise and place, cut side up, on a rimmed baking sheet. Top with tuna mixture and pepper Jack cheese, and broil until cheese melts and begins to turn golden, 5 minutes. To serve, cut into pieces and sprinkle with parsley.

Nutrition Facts : Calories 370 g, Fat 17 g, Fiber 1 g, Protein 24 g, SaturatedFat 6 g

TUNA MELT



Tuna Melt image

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Provided by Lidey Heuck

Categories     dinner, easy, lunch, weeknight, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

3 (6-ounce) cans solid, water-packed tuna, drained
3/4 cup mayonnaise
1/4 cup finely chopped cornichons or small kosher dill pickles
3 tablespoons minced red onion
2 tablespoons lemon juice
1 packed tablespoon minced fresh dill (optional)
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
4 tablespoons softened unsalted butter, plus more as needed

Steps:

  • Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
  • Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
  • Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
  • Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

TUNA PANINI MELT



Tuna Panini Melt image

A new twist on an old standby.

Provided by Michele McCormick

Categories     Seafood     Fish     Tuna

Time 13m

Yield 2

Number Of Ingredients 7

1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped onion
1 dill pickle, chopped
4 slices sourdough bread
2 slices American cheese

Steps:

  • Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl.
  • Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread.
  • Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 30.7 g, Cholesterol 48.2 mg, Fat 15.8 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 864.8 mg, Sugar 2.9 g

SIMPLE TUNA MELT



Simple Tuna Melt image

This is a fast and delicious tuna melt that I've been making for years!

Provided by JONCLEGG

Categories     Seafood     Fish     Tuna

Time 10m

Yield 1

Number Of Ingredients 8

1 (5 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
  • In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
  • Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Nutrition Facts : Calories 608 calories, Carbohydrate 26.8 g, Cholesterol 77.9 mg, Fat 34.2 g, Fiber 3.9 g, Protein 46.8 g, SaturatedFat 10 g, Sodium 1028 mg, Sugar 4.4 g

DECADENT CARAMELIZED TUNA PATTY MELTS



Decadent Caramelized Tuna Patty Melts image

My parents owned a fifties-style diner called Chubby's when I was a kid, so a patty melt was my introduction to rye bread. When I was studying for my baking degree, one of my favorite things to make was rye bread. If you don't yet appreciate the amazing flavor of caraway seed, it's one of those things that will sneak up on you and make you fall in love with it sooner or later.

Provided by Ryan Scott

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21

1 cup mayonnaise
1/4 cup jarred pepperoncini peppers, drained, stems removed, finely chopped
1/4 cup brined capers, drained and finely chopped
1/4 cup finely chopped red onion
9 dill pickle chips, finely chopped
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 (4-ounce) cans of tuna in water
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup sauerkraut, drained and pressed dry
1 tablespoon vegetable oil
8 slices Russian rye bread
3 ounces (1/3 cup) unsalted butter, softened
8 slices Swiss cheese

Steps:

  • For the Thousand Island dressing: Stir together all the ingredients in a small bowl until well combined. Set aside.
  • For the universal tuna salad: Open the tuna cans and, using the back of a spoon, press as much of the liquid out as you can. Whisk together the mayonnaise, lemon juice, olive oil, mustard, salt and pepper in a small bowl. Fold in the tuna and stir until incorporated.
  • For the patty melt: Stir together the tuna salad and the sauerkraut in a medium bowl, and divide the mixture into 4 equal portions. Using your hands, form each portion into a ball, and squeeze out any remaining liquid.
  • Heat the oil in a medium skillet over medium-high heat. Add the balls of tuna, pressing them into flat patties using a spatula. (It's okay if they run into each other.) Cook until caramelized on the bottom, 4 to 5 minutes. Gently turn the patties over, and cook until the other side is caramelized. Transfer the patties to a plate, and cover with aluminum foil to keep warm.
  • Spread 2 slices of the bread with 1/2 teaspoon butter on each side, and put them in the skillet over medium-low heat. Top each bread slice with a Swiss cheese slice, and cook until the cheese melts, about 1 minute. Spread 1 tablespoon of the dressing on each cheese slice. Top each with a warm tuna patty and 1 Swiss cheese slice. Top each sandwich with another slice of bread, and butter the outside of each bread slice with 1/2 teaspoon butter. Cook for 1 minute; turn and cook until the bread is toasted and the cheese is melted, another 1 to 2 minutes. Repeat the process to make 2 more patty melt sandwiches. Serve the sandwiches hot with the remaining dressing.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tuna melt.
  • Don't overcook the tuna. It should be cooked just until it is flaked and opaque.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will give you the best results.
  • Don't be afraid to experiment with different ingredients. You can add things like chopped celery, onion, or pickles to your tuna salad.
  • Make sure your bread is toasted and buttered. This will help to keep the sandwich from getting soggy.
  • Serve your tuna melt with a side of chips, soup, or salad.

Conclusion:

A tuna melt is a classic sandwich that is easy to make and always a crowd-pleaser. With its creamy, cheesy filling and perfectly toasted bread, it's the perfect comfort food for any occasion. So next time you're looking for a quick and easy meal, give this tuna melt recipe a try. You won't be disappointed!

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