Grammy's Kitchen · Tuna Melt · Tuna Melt
One of 18 tuna melt recipes we measured
from www.jocooks.com
It ranks #3 of 18 for melt quality among the tuna melt recipes we compared. 16 cooks on www.jocooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 18.
| this recipe | typical | |
|---|---|---|
| fat | 41% | 39% |
| salt | 0% | 0% |
| aromatics | 47% | 12% |
| vegetables and beans | 12% | 19% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 2 6 ounce cans white tuna (in water, drained and flaked) |
| 73 g | 1/3 cup mayonnaise |
| 15 g | 1 tablespoon lemon juice (freshly squeezed) |
| 40 g | 1 stalk celery (finely chopped) |
| 150 g | 1 green onion (finely chopped) |
| 19 g | 3 tablespoons fresh parsley (chopped) |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 320 g | 8 slices bread |
| 57 g | 1/4 cup butter (softened) |
| 8 slices white cheddar cheese | |
| 1 large tomato (sliced, optional) |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe simply because it was baked. That was a new twist. Both my husband and I were stunned by the difference it made. Took me a while to figure out why this sandwich was so good but realized its the butter melting down into the sandwich soaking t” — a cook, 5.0★
“This tuna melt was fabulous on my first try. I had no parsley so left out, left out salt, used sliced cheddar cheese, and grilled it in a nonstick pan. Came out perfect and my husband REALLY liked it. I am going to put it into our regular rotation. Thanks!” — a cook, 5.0★