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Classic Kosher Tuna Melts with Crispy Golden Cheese

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Dairy (Milchig)Fish

Tuna melts are an easy lunch: tuna mixed with mayonnaise, celery and lemon on challah, rye or sourdough, topped with sharp cheddar or Swiss and broiled or griddled until golden and melty.

Keys to a Great Tuna Melt

Use tuna packed in water and don’t overdo the mayonnaise; too much makes the sandwich soggy. The tuna mixture should hold together. Toast the bread first, then add the tuna and cheese and broil until bubbling, watching closely so it doesn’t burn. A slice of tomato or red onion under the cheese adds freshness.

Kosher Notes

Tuna melts are dairy (milchig). According to most customs, fish and dairy can be eaten together. Use tuna, mayonnaise and cheese with a reliable hechsher.

Storing

Serve right away. Leftover tuna mixture keeps for 3 days.

Classic Kosher Tuna Melts with Crispy Golden Cheese
Creamy tuna salad topped with melted cheese on perfectly toasted bread – this kosher tuna melt recipe delivers comfort food at its finest.
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Prep Time 8 minutes
Cook Time 3 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cans tuna in water 5 oz each, drained
  • 3 tablespoons mayonnaise
  • 2 tablespoons celery finely diced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • 8 slices bread challah, rye, or sourdough
  • 6 ounces cheese sharp cheddar or Swiss, sliced

What I use for this recipe

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Method
 

  1. Preheat your broiler and position the oven rack about 6 inches from the heat source.
  2. In a medium bowl, combine the drained tuna, mayonnaise, diced celery, lemon juice, salt, and pepper. Mix gently with a fork, breaking up the tuna but not mashing it completely.
  3. Toast the bread slices in a toaster or toaster oven until lightly golden. You want them crispy but not too dark since they're going back under the broiler.
  4. Arrange the toasted bread on a baking sheet. Divide the tuna mixture evenly among the 8 slices, spreading it to the edges.
  5. Top each slice with cheese, covering the tuna mixture completely. The cheese should go right to the edges to prevent the tuna from drying out.
  6. Broil for 2-3 minutes, watching carefully, until the cheese is melted and golden brown in spots. The timing depends on your broiler, so keep an eye on them.
  7. Remove from oven and let cool for a minute before serving. The cheese will be very hot.

Notes

For extra flavor, try adding a thin slice of tomato or red onion before the cheese. Store leftover tuna mixture in the refrigerator for up to 3 days. These are best served immediately while the cheese is still melted and the bread is crispy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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