Tuna Melt

I don’t like mayonnaise. And, as a rule, I don’t love tuna. But there is something about the combination of the two atop a doughy bagel and under a cap of bubbling orange cheddar that really turns my crank.

Tuna Melts

When leaving work tonight, debating whether or not to get take-out or try to make something fabulous out of the cooked chicken breast, lettuce and leftover red velvet cake still in the fridge, I was overcome by an undeniable desire for a tuna melt. It’s quick comfort food made from things I generally have on hand (though it did require a stop for bagels) and consumed my thoughts all the way home

No official recipe here; it’s pretty straightforward. But the results are delicious.

The Ingredients

Tuna Melt

  • bagel, your choice (I prefer Everything Bagels)
  • mayonnaise
  • celery
  • can of tuna
  • salt and pepper
  • cheddar

Drain the can of tuna and add diced celery, mayonnaise, salt and pepper. Spoon onto cut bagel and top with slices of cheddar. Pop in the oven set to a high temperature (450 degrees or so). Wait for the cheese to bubble and then pull out. Careful, they will be piping hot.

I usually toast the bagel too before adding the tuna mix. It keeps it a bit crusty, I believe.

  4 comments for “Tuna Melt

  1. Liam
    May 3, 2008 at 8:27 am

    No green onions?

  2. Steph
    May 4, 2008 at 8:54 pm

    Just plain ‘ole cheddar? What would Janis B have to say about that?

    Congrats on the blog launch…

  3. May 5, 2008 at 9:13 pm

    I LOOVE tuna melts… Sadly, I tend to burn them.

  4. May 8, 2008 at 2:32 pm

    Yeah, who doesn’t love a good tuna melt?!

    I put diced pickles or onions in mine (I rarely have celery on hand unless it’s Turkey time). Oh, and I use a combo of mayo and plain yogurt in anything like this. Nice tang and moister from the yogurt, with less fat.

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