Best 8 Tuna Melt On Cornbread Recipes

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In the realm of culinary creations, where flavors dance and textures harmonize, the Tuna Melt on Cornbread sandwich stands as a testament to the ingenuity of chefs and home cooks alike. This delectable dish is a symphony of contrasting flavors and textures, featuring tender tuna, creamy cheese, and a hint of tangy mustard, all nestled between two slices of golden cornbread.

This article presents a collection of carefully curated Tuna Melt on Cornbread recipes, each offering a unique twist on this classic comfort food. From the traditional version, where tuna, cheese, and mustard come together in perfect harmony, to innovative renditions that incorporate unexpected ingredients like avocado, bacon, or chipotle mayonnaise, this article has something to satisfy every palate.

Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you through the process of creating this delightful sandwich. With step-by-step instructions, helpful tips, and a dash of culinary inspiration, you'll be crafting mouthwatering Tuna Melts on Cornbread in no time.

So, embark on a culinary adventure with us, discover the secrets behind this timeless dish, and elevate your lunch or dinner menu to new heights of flavor and satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA MELT RECIPE



Tuna Melt Recipe image

This classic tuna melt recipe is an easy, affordable, and satisfying lunch or dinner that's ready for the table in less than 30 minutes!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 9

3 (5 ounce) cans tuna fish in water, drained really well and flaked ((we like solid white albacore tuna in water))
¾ cup finely diced celery
½ cup mayonnaise ((we prefer Duke's brand mayo))
1 ½ tablespoons sweet pickle relish ((or sub with dill pickle relish))
¼ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
8 slices thick white bread or 4 English muffins, split
2 tomatoes (about 1 lb.), sliced ¼-inch thick ((optional))
8 slices sharp cheddar cheese ((or sub with provolone, Swiss, American, or other favorite cheese))

Steps:

  • Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
  • Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
  • Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.

Nutrition Facts : ServingSize 1 tuna melt, Calories 550 kcal, Carbohydrate 32 g, Protein 33 g, Fat 32 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 1088 mg, Fiber 3 g, Sugar 4 g

CLASSIC TUNA MELTS



Classic Tuna Melts image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 3 servings

Number Of Ingredients 16

3 tablespoons butter, softened
3 large (sandwich-size) English muffins, halved
Two 12-ounce cans solid white tuna, drained
One 12-ounce jar marinated artichoke hearts, drained and chopped
1 cup mayonnaise
1/2 cup pitted kalamata olives, chopped
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh dill
Several dashes hot sauce
3 stalks celery, finely chopped
2 scallions, finely chopped
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
12 slices Swiss cheese
1 Roma tomato, sliced
2 teaspoons chopped chives

Steps:

  • Preheat the broiler to high.
  • Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
  • Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
  • Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.

HARD TIMES CREAMED TUNA



Hard Times Creamed Tuna image

Times were tough for my newly divorced mom in the 70's. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were eating it out of necessity. Times aren't so tough now, but I still make this about once a month. It's great when you're in a hurry, or have limited supplies on hand. My kids love it too!

Provided by holly

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 (5 ounce) can chunk light tuna in water, drained and flaked
salt and ground black pepper to taste
4 slices bread, toasted, or to taste

Steps:

  • Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
  • Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
  • Ladle tuna mixture over toasted bread to serve.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 19.9 g, Cholesterol 32 mg, Fat 8.7 g, Fiber 0.7 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 303.2 mg, Sugar 5.4 g

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.

TUNA MELT



Tuna Melt image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 12

2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
2 tablespoons prepared mayonnaise (optional)
1 recipe Tuna Salad, recipe follows
1 cup shredded sharp farmhouse Cheddar cheese
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
Freshly ground black pepper,
Freshly squeezed lemon juice, to taste (optional)

Steps:

  • Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
  • Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

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 CORNBREAD CAKES



Tuna Cornbread Cakes image

I love tuna and am always looking for new ways to fix it. This recipe uses the herb-and-garlic-flavored tuna chunks. It is from Southern Living and is credited to Sherry Little of Sherwood, AR. Haven't tried it yet, but it sounds yummy!

Provided by mailbelle

Categories     Quick Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) package buttermilk cornbread mix (Martha White Buttermilk Cornbread Mix suggested)
2/3 cup milk
2 tablespoons mayonnaise
3 green onions, thinly sliced
3 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
2 (5 ounce) packages aluminum foil pouches herb and garlic flavored light chunk tuna (StarKist Tuna Creations suggested)
3 tablespoons butter
3 tablespoons vegetable oil

Steps:

  • Preheat oven to 425 degrees.
  • Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
  • Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
  • Stir together mayonnaise and next 5 ingredients in a large bowl.
  • Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties.
  • Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.

TUNA MELT ON CORN BREAD



Tuna Melt on Corn Bread image

I love tuna melts. The corn bread adds so much more flavor than just serving on toasted bread.

Provided by Jen Geelen

Categories     Fish

Number Of Ingredients 12

8 1/2 oz corn bread/muffin mix
12 oz light water-packed tuna, drained and flaked
1/3 c mayonnaise
1/3 c celery, chopped
2 Tbsp finely chopped onion
1 hard boiled egg
1 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
6 slice cheddar cheese
1 medium tomato, sliced
1 medium ripe avocado, peeled and sliced

Steps:

  • 1. Prepare and bake corn bread according to package directions, using a greased 8" square baking pan. Cool on wire rack.
  • 2. In a small bowl, combine tuna, mayonnaise, celery, onion, egg, dill, salt, and pepper.
  • 3. Cut corn bread into six pieces; place on ungreased baking sheet. Top each with 1/4 Cup of tuna mixture and a slice of cheese.
  • 4. Broil 4"-6" from heat for 2-4 min or until cheese is melted. Top with tomato and avocado.

Tips:

  • Fresh ingredients: Use the freshest ingredients available for the best flavor. Look for ripe tomatoes, crisp lettuce, and flaky tuna.
  • Quality cornbread: For the best results, use a good quality cornbread that is moist and flavorful. You can make your own cornbread or use a store-bought mix.
  • Season the tuna salad: Don't forget to season the tuna salad with salt, pepper, celery, and onion. This will help to enhance the flavor of the sandwich.
  • Use a variety of cheeses: For a more complex flavor, use a variety of cheeses in the tuna salad. Cheddar, Swiss, and Parmesan are all good choices.
  • Broil the sandwich: Broiling the sandwich will help to melt the cheese and brown the top of the bread. This will give the sandwich a crispy, flavorful crust.

Conclusion:

The tuna melt on cornbread is a classic sandwich that is easy to make and always a hit. With its hearty cornbread, creamy tuna salad, and melted cheese, it's a satisfying and delicious meal that can be enjoyed for lunch or dinner. Whether you're looking for a quick and easy weeknight meal or a fun and festive sandwich for a party, the tuna melt on cornbread is sure to please everyone.

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