Tuna and Tomato Melts

Looking for new ways to use canned tuna? Look no further! Tuna and Tomato Melts are our new family favourite weeknight dinner! All you need is a baking sheet, so there’s very little clean up. Serve with a side of kettle chips for a delicious meal!

I’ve been wishing, and hoping, and thinking, and praying, and planning, and dreaming, etc., of the day when I could incorporate fish into our meal plans at home. And, I’m sorry I had to steal the opening line from Dusty Springfield’s song to drive home my enthusiasm. Trust me, Dear Reader, these Tuna and Tomato Melts just might make you break out into song too!

2019 has been a year of firsts when it comes to new weeknight dinner options at the Thomas-Ewing household. Before I get any further into this discussion, let me just say that everyone is entitled to their own choices when it comes to their personal diets – be it vegetarian, vegan, or otherwise.

MEALTIME DECISIONS IS THE HARDEST PART OF BEING THE HOMECOOK

But, if – like me! – you’re the person responsible for putting a meal on the table every night, the one that’s responsible for meal-planning, grocery shopping, making sure the pantry and fridge are both stocked, and that everyone has the right drink, the right snack, and something to take for lunch every day, then my decisions trump your dietary restrictions. Period.

For the past eight years, I have lived with John.e’s vegetarianism. Then, three years ago when McKenna came to live with us, I had to live with her vegetarianism too. I started to crack! I cannot tell you how many times all three of us talked about ideas for meals and ways to lighten the burden. But, none of them worked, because nobody followed through.

CONVERTED – 1; STILL TO GO – 1

When McKenna started to eat meat on Christmas day last year, it was the best gift a daughter could ever give a dad. Not because I disapproved of her choice to be a vegetarian in the first place, but because as a food blogger, who does not specialize in vegetarian recipes, it was rather difficult.

Then, when I prepared a few fish dishes for Lord Byron’s Kitchen back in 2018 and John.e actually ate some of them, I rejoiced! I was able to add some seafood back into our meal options. As long as I didn’t make shrimp, crap, lobster, etc., John.e was fine to incorporate cod, salmon, tuna, etc., into his diet. We’ve been eating fish at least once a week since!

So, that’s the reason I’m able to finally make one of my favourite things to eat after a long day at work. Tuna and Tomato Melts are hearty enough to be a complete meal, but I always serve them with a few chips on the side.

INGREDIENTS NEEDED TO MAKE THESE TUNA MELTS

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Sandwich Bread – The best type of bread for this recipe is a bread that is thinly sliced so that you get more crunchiness when toasted. But, the bread should be dense too, so that it can hold up to the heaviness of tuna and tomato.
• Tuna – Use canned tuna packed in water. The tuna packed in oil is too greasy for the tuna mixture. Be sure to drain the tuna really well to avoid the mixture having too much moisture. We don’t want soggy tuna melts!
• Cheese – A good sharp white or orange cheddar is wonderful!
• Mayonnaise – You can use any mayo you like, even the lower fat or calorie type.
• Parsley – Adds freshness, colour, and is great for a garnish too!
• Green Onions – I love onion flavour in tuna! The green onions add a bright, fresh pop of flavour and some texture too.
• Onion Powder – More oniony flavour, because the green onion is not enough on its own.
• Ground Black Pepper – Pepper is needed, but salt is not, because usually the canned tuna and the mayo have enough saltiness. Once the tuna is mixed, taste to see if you need to add salt.
• Old Bay Seasoning – This stuff is a mixture of mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. It was made for seafood.
• Tomatoes – Use large, really ripe and fresh tomatoes for maximum flavour.

HOW TO MAKE TUNA AND TOMATO MELTS

This recipe is quite easy, so if you’re going to be late getting home from work, this is a supper that your kids can easily prepare – that is if they are old enough and can be trusted with turning on the oven. Here’s how I do it.

First, preheat your oven to broil. In a mixing bowl, stir to combine the following ingredients: tuna, two cups of the cheese, mayonnaise, parsley, green onions, ground black pepper, Old Bay Seasoning, and onion powder. Mix until well combined and set it aside.

Place the slices of bread onto a baking sheet and place under the broiler until lightly toasted. Remove bread from oven, flip the slices over, and place under broiler again to lightly toast the other side. Remove from oven once more and allow the bread to cool slightly. Evenly distribute the tuna mixture over the toasted bread. Top each slice of bread with two or three slices of the tomato. Sprinkle over the remaining cheddar cheese. Place under broiler until cheese is melted and bubbly. Garnish with extra black pepper and parsley. Serve immediately.

MAKE IT A MEAL; MAKE IT YOUR WAY!

You can easily adapt the sandwich to suit your personal tastes. You can leave out the onion, for example. Or skip the tomato. You can change up the cheese and use whatever cheese you prefer. Just make sure that the cheese is a good melting cheese. You really can’t go wrong, Dear Reader!

Now, have you tried any of my other seafood recipes? I have a weakness for tilapia – it’s one of my favourites – so you have to try my Sriracha Lemon Garlic Tilapia. And, in keeping with canned seafood, must like this recipe that uses canned tuna, canned salmon is also a great alternative. You’ve got to try my Salmon and Asparagus Pasta Salad too!