Lemon Dilled Tuna Salad Melts Recipes

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LEMON-DILL TUNA MELT SANDWICHES



Lemon-Dill Tuna Melt Sandwiches image

A slight twist on the traditional tuna melt. Lemon zest, lemon juice, and fresh dill add a nice zing to a classic favorite.

Provided by Anna Babcock Prodin

Categories     Seafood     Fish     Tuna

Time 15m

Yield 6

Number Of Ingredients 8

6 slices white bread
2 (5 ounce) cans tuna, drained
¼ cup mayonnaise, or to taste
1 tablespoon lemon juice
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped fresh dill
1 large tomato, thinly sliced
6 slices Swiss cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
  • Toast bread lightly on both sides in preheated oven, about 1 minute per side.
  • Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
  • Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g

CREAMY LEMON-DILL TUNA SALAD



Creamy Lemon-Dill Tuna Salad image

Creamy Lemon-Dill Tuna Salad

Provided by BHG Test Kitchen

Number Of Ingredients 16

1 recipe Creamy Lemon-Dill Dressing, recipe below
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
1 12 ounce can solid white tuna (water-pack), drained and broken into chunks
0.5 cup halved red onion slices
0.5 cup bottled roasted yellow or red sweet peppers, drained and chopped
1 stalk celery, sliced
2 tablespoon capers, drained, or 1/2 cup stuffed green olives, sliced (optional)
0.5 5 ounce package arugula baby spinach
2 large tomatoes, sliced
0.75 cup mayonnaise or salad dressing
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon snipped fresh or 1/4 tsp. dried dill
1 tablespoon honey
0.25 teaspoon salt
0.125 teaspoon pepper

Steps:

  • Prepare dressing. In bowl combine beans, tuna, and half the dressing. Stir in onions, peppers, celery, and capers. Serve over greens and tomato slices. Pass remaining dressing. Makes 6 servings. Creamy Lemon-Dill Dressing
  • Combine mayonnaise or salad dressing, mustard, lemon juice, dill, honey, salt and pepper.

Nutrition Facts : Calories 343 kcal, Carbohydrate 18 g, Cholesterol 35 mg, Protein 20 g, SaturatedFat 3 g, Sodium 686 mg, Sugar 5 g, Fat 23 g, UnsaturatedFat 17 g

HAM SALAD MELTS



Ham Salad Melts image

Wondering what to do with left-over ham? I came up with this because I love tuna melts, and thought "what the heck," why not a melt with ham? I serve this with coleslaw or spinach salad with honey mustard bacon dressing.

Provided by CookinCowgirl

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup cooked ham, finely chopped
1/2 cup mayonnaise
2 tablespoons celery, minced
2 tablespoons scallions, minced
1 tablespoon Dijon mustard
1 tablespoon sweet relish
1/2 tablespoon parsley, minced
salt and fresh pepper
4 slices bread, of choice
4 slices havarti cheese or 4 slices muenster cheese
lettuce
sliced tomatoes
butter or oil

Steps:

  • Mix the salad ingredients together in a bowl.
  • Make four sandwiches with the bread, lettuce, tomatoes, and cheese.
  • Heat a skillet over medium low setting.
  • Cook the sandwiches in the butter or oil until browned on both sides and the cheese is melted.
  • Cut in halves and serve.

Nutrition Facts : Calories 378.9, Fat 24.1, SaturatedFat 8.6, Cholesterol 68.3, Sodium 647.4, Carbohydrate 22.1, Fiber 0.9, Sugar 4.2, Protein 18.4

LEMON-DILLED TUNA SALAD / MELTS



Lemon-Dilled Tuna Salad / Melts image

I love good tuna salad, so cool and refreshing in the summer. And tuna melts are good all year round! This is a quick and easy recipe, but it's my favorite.

Provided by Wildflour

Categories     Lunch/Snacks

Time 15m

Yield 5 melts, 2-5 serving(s)

Number Of Ingredients 11

1 (12 ounce) can solid albacore tuna, drained WELL
1 teaspoon fresh lemon juice, concentrate ok
1 teaspoon fresh lemon zest, finely chopped, optional but add it if you can
1/4 teaspoon dried dill weed, a little more if desired
1/2 cup Hellmann's mayonnaise
1/8 teaspoon salt
1 tablespoon finely chopped celery
1 dash fresh coarse ground black pepper
5 slices toast
5 slices tomatoes
5 slices American cheese, can sub swiss if preferred

Steps:

  • In small bowl, combine well the first 8 ingredients. Set aside.
  • Toast bread.
  • Top with tuna.
  • Top with tomato slices.
  • Top with cheese slices.
  • Place on cookie sheet and bake in 400ºF oven until cheese melts, about 3-5 minutes.
  • Serve warm.
  • Makes great regular sandwiches on bread, croissants or bagels; or stuffed summer tomatoes, too!

Nutrition Facts : Calories 866.4, Fat 39.6, SaturatedFat 11.2, Cholesterol 161.1, Sodium 2051.6, Carbohydrate 68.1, Fiber 3.1, Sugar 7, Protein 57.9

LEMON-DILLED TUNA SALAD



Lemon-Dilled Tuna Salad image

I love good tuna salad, so cool and refreshing! And tuna melts are good all year round! Hope you enjoy my simple recipe! Quick and easy! Photo by me

Provided by Kelly Williams

Categories     Salads

Time 15m

Number Of Ingredients 8

1 (12 oz.) can solid white albacore tuna in water, well drained
1-2 tsp lemon juice concentrate, if you have fresh on hand by all means use that instead
1 tsp lemon zest, optional for if you have a lemon on hand
1/2 tsp dried dill
1/2 c heavy mayo, i always use hellmann's
1/8 tsp salt, or more to taste
1 Tbsp finely chopped celery
dash coarse ground pepper

Steps:

  • 1. Drain tuna well. Mix ingredients in small bowl til nicely combined.
  • 2. *Optional: 4-5 tomatoes, slice down through top but not all the way through into 6-8 wedges. Fan out wedges and fill with salad for stuffed tomatoes. Serve with a few crackers for scooping. 4-5 slices toasted bread, 4-5 slices tomatoes and 4-5 slices cheese for tuna melts. Bake in 375 oven for about 5 minutes or til cheese is melted. Cheeses that work well: american, velveeta, muenster, swiss, gouda, havarti, mozzarella, provolone and fontina.

TUNA MELT



Tuna Melt image

Categories     Sandwich     Mayonnaise     Tuna     Chive     Dill     Bon Appétit     Maine

Yield Makes 4 sandwiches

Number Of Ingredients 30

Bread-and-butter pickles:
1 English hothouse cucumber, sliced 1/8" thick
1 habanero chile or 2 jalapeños, halved
1 sprig dill
1 cup distilled white vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Tuna salad and assembly:
2 5-ounce cans water-packed solid white tuna, drained
1 celery stalk, chopped
1/4 English hothouse cucumber, peeled, chopped
1/4 small red onion, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1/4 teaspoon celery salt
1/2 cup mayonnaise, divided
Kosher salt
Freshly ground black pepper
Hot sauce
8 slices challah, toasted
4 ounces cheddar, sliced
Iceberg lettuce leaves

Steps:

  • Bread-and-butter pickles:
  • Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.
  • Do ahead: Pickles can be made 2 weeks ahead. Keep chilled.
  • Tuna salad and assembly:
  • Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and 1/4 cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.
  • Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.

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.

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