SHEET PAN TUNA MELTS

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Sheet skillet fish liquefies are the first from the wash room solace food, with an eminent blend of flavor, surface, and temperature. My fish softens are made in the broiler, so no muddled flipping, and everyone gets their own steaming hot, melty sandwich simultaneously. Paradise.

Fish dissolves were brief storeroom suppers before brief wash room dinners were even a thing. However, you don’t make these sandwiches in light of the fact that there’s nothing else in the houseā€¦ you make them since you’re longing for them. I don’t have the foggiest idea how something so basic can instigate such food desire, yet there it is. My sheet skillet technique is a no muddle simple strategy that is ideal for enormous families, game days, or any time you have hungry mouths to take care of.

A couple of years prior I banded together with Genova fish and grew such an appreciation for Italian olive oil stuffed fish that I forever changed from the strong white water pressed American fish I grew up with.

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I’ve obviously made open confronted fish liquefies in the stove previously, yet it never became obvious me to do the full sandwiches in the broiler rather than in a skillet. This splendid change takes into consideration quite a few sandwiches to all arise, steaming hot and melty, at the very same time. Brain blown.

Ingredients

  • 12 ounces canned tuna of your choice, well drained
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise Note: I heap my measuring cup, and depending on your tuna you may want to use a little more.
  • salt and fresh cracked pepper
  • squeeze of lemon juice
  • 8 slices thin rye bread
  • softened butter
  • 4-8 thin sliced of tomato, drained on a paper towel
  • 4-8 thin slices of red onion (optional)
  • 8 slices cheese of your choice, I used provolone and smoked cheddar

Instructions

  1. Preheat oven to 400F Put the tomato slices on paper towels to drain.
  2. Add the drained tuna to a bowl and break apart with a fork.
  3. Add the onion, and celery and blend.
  4. Fold in the mayo and lemon juice.
  5. Blend well and season with salt and pepper to taste.
  6. Flip the bread over so the buttered side is against the pan. Put a scoop of tuna salad on the unbuttered side of 4 pieces of bread. Spread the tuna out evenly.
  7. Top each sandwich with 2 slices of tomato.
  8. Top the tomato with thinly sliced red onion.
  9. Top the onion with cheese, I use 2 slices for each sandwich. You can do more if you like.
  10. Top with the remaining bread, being sure the buttered side is on the outside.
  11. Bake the bread for about 10 minutes until the bread is golden and the cheese is melted. There should be no need to flip the sandwiches, they should be golden on the bottom side. Note: if you like more browning you can switch to broil for the last minute or so, but watch carefully, the bread can burn quickly.
  12. sheet pan tuna melts, on a baking pan
  13. Slice the sandwiches in half and serve immediately.
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notes and variations

  • For open faced tuna melts, omit the second piece of bread and add an extra slice of cheese.

Nutrition

Calories: 508kcal | Carbohydrates: 33g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1134mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 3mg