Ina Garten Ultimate Tuna Melts

Ina Garten ultimate tuna melts are an easy comfort food she made after polling friends about their favorite sandwich. She mixes oil-packed tuna with fresh dill, scallions, and mayo, then broils it under nutty Swiss for a quick family lunch.

Make sure the tuna covers every edge of the bread, then blanket it completely with cheese so nothing burns under the broiler. One to two minutes is all it takes, so keep your eyes on it the whole time.

Source: Modern Comfort Food (2020)

Ina Garten Ultimate Tuna Melts

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

650

kcal

Flaked oil-packed tuna tossed with celery, scallions, dill, and creamy mayo, piled on thick toast, and broiled under a blanket of Swiss cheese until golden.

Ingredients

• 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

Directions

• Make the tuna salad: 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.
• Assemble and broil: 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.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular canned tuna instead of imported?

You can, but the texture won't be the same. Oil-packed tuna has richer flavor and stays moist under the broiler. Water-packed works if you drain it well and add a drizzle of olive oil to the mix. Ina recommends Ortiz brand for the best results.

How long does the tuna mixture keep in the fridge?

The mixed filling stays good for two days in a sealed container. After that, the celery softens and the lemon juice goes flat. Make the full batch and keep it so you can broil fresh melts whenever you want them.

Can I prep the tuna filling ahead of time?

The filling actually tastes better after an hour in the fridge because the flavors come together. Just hold off on toasting and broiling until you're ready to eat, since the bread gets soggy if it sits.

What if I don't have a broiler?

A toaster oven on its broil setting works well. You can also bake at 425 degrees for about 8 minutes until the cheese melts and browns. The goal is bubbly, slightly golden cheese, however you get there.

Why did my cheese burn before the tuna got hot?

The tuna mixture needs to cover the bread edge to edge, and the cheese needs to cover the tuna completely. Bare spots burn fast under a broiler. Keep the rack about 6 inches from the heat and watch the whole time.