crunchy cashew tuna melt

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Here’s one of my go-to recipes for a fast, high protein dinner. I serve these piled high with tuna salad and lots of cheese. They’re awesome with a mug of hot soup!

for two big, open faced sandwiches:

~ preheat oven to 400 degrees F. ~

2 slices whole grain bread, lightly toasted (we love Ezekiel)

2 (5 oz.) cans good quality tuna, drained well (we love Tongol)

1/2 cup unsalted cashews

1/3 cup real mayonnaise (or more depending on your preference)

3 Tablespoons finely chopped, fresh onion

2 Tablespoons chopped, sweet pickle

1 teaspoon Dijon mustard

1 teaspoon dry dill

sea salt and freshly ground pepper, to taste

10 thin slices Roma tomato, seeds and juice removed

4 oz. sharp cheddar cheese, thinly sliced

your favorite hot sauce

Lightly toast the bread. Place on a baking sheet and set aside.

In a medium mixing bowl, combine: the drained tuna, cashews, mayonnaise, pickle, mustard, dill, salt and pepper. Mix well and top each slice of bread with half of the mixture. Moosh the salad down, using your fingers. Top each portion of tuna salad with 5 prepared slices of tomato. Then top each sandwich with approximately 2 oz. thinly sliced, sharp cheddar cheese. Bake in preheated oven until bread is toasty brown and cheese is melted. (10 to 12 minutes.) Turn oven up to the “broil” setting and place the sandwiches below the broiler. Watch closely. Sandwiches are done when cheese is golden brown and bubbly.

Serve sandwiches with a drizzle of your favorite hot sauce, chips and a pickle.



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