Cocktail Recipes, Spirits, and Local Bars

Grilled tuna toasties recipe

Grilled tuna toasties recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna
  • Tinned tuna

With a green salad or oven chips, this is the perfect answer to supper after a busy day at work. My method of topping the tuna with cheese first, then tomato and more cheese helps to keep the toppings from sliding off the bread.

606 people made this

IngredientsServes: 4

  • 2 (160g) tins tuna steak in water, drained
  • 4 tablespoons mayonnaise
  • 4 tablespoons finely chopped celery
  • 1 1/2 tablespoons finely chopped onion
  • 1 tablespoon chopped parsley
  • 3/4 teaspoon red wine vinegar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 4 slices rye bread
  • 8 slices ripe tomato
  • 8 slices Gruyere cheese
  • 1 pinch paprika, for garnish

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Preheat the grill.
  2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley and vinegar. Season with salt and pepper.
  3. Place the rye bread slices on a baking tray, and grill 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna mixture. Place 1 cheese slice over the tuna on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
  4. Return layered bread to the preheated oven, and grill 3 to 5 minutes, until cheese is melted.

Recently viewed

Reviews & ratingsAverage global rating:(675)

Reviews in English (476)

by Amanda1982

My husband said this is the best tuna melt he has EVER had. And I don't know anyone who likes tuna melts as much as him, so I was impressed! The best advice in the recipe was to broil the bread both sides and then take out and top with tuna, cheese, tomatoes, etc. In the past we've always had problems with the bottom of the bread being too soft. So thank you for that hint! Also, I love the idea of layering cheese, tomatoes, cheese. It tasted so good (even though the tomato made it a bit juicy to eat - it was worth it) Now, the only addition I have to your recipe is to put a little bit of fresh chopped garlic in--it enhances the flavor to perfection!-28 Apr 2006


YUMMO!! I've lived in Jersey all my life and being that our state has more diners than any other in the nation, I've eaten in many, anywhere from Bergen County down to Cape May County. I order these great open faced sandwiches all the time. The thought of adding vinegar to the tuna never occured to me and I must say that it was a great addition. I skipped the salt (tuna alone has tons) added red onion and much more mayo. I'm not crazy about melted swiss, so I used my favorite Vermont cheddar. I'm a tuna nutcase, so this was the PERFECT lunch for me today! So good Linda and thanks!!-20 Feb 2006

by Arielle

I'm a New Englander, so I've never had a Jersey-style tuna melt before. This was amazing! I will definitely add raw onion and wine vinegar to my tuna from now on. I recommend to everyone out there to keep the vinegar. I had to use sharp cheddar instead of Swiss, but it was still fantastic. Thanks for a great recipe!-15 Jul 2005


Over the last two decades, Chef Todd Fisher has orchestrated lively culinary collaborations, pioneered farm to table dining and traveled the country as the Celebrated Host of “The United States of Bacon” on Discovery Networks. Locally he has been voted “Monterey County’s Favorite Chef”, an Honor he embraces graciously.

In March of 2017, Chef Todd took his vast experience to Folktale Winery in Carmel Valley where he oversees all of the Culinary Operations. His youthful energy and culinary genius is in perfect harmony with exceptional service, magnificent wines and a stunning setting. He also oversees the brand’s boutique Steak House, Seventh & Dolores in romantic Carmel by the Sea. Seventh & Dolores is a chef inspired masterpiece of the American Steak House. At the Winery, his creativity has inspired events such as Folktale Chef Duels and made Folktale Winery and Seventh & Dolores two of California’s culinary destinations.

Break out the Breville: it's time for a toastie

N o food ever truly disappears. Foods are mistreated and become unfashionable, but there is always someone, somewhere serving melon with Parma ham, duck a l'orange, fruit salad – and there are always people happy to pay for it. So, let's not say that the toastie is back, but that this neglected classic is definitely enjoying something of a moment.

Within the rarefied splendour of Berners Tavern in London, Jason Atherton has been serving a dose of 1970s nostalgia: a black pudding Breville toastie, albeit made with brioche. Elsewhere in the capital, Loaf now serves a dedicated toastie menu, as will Poppy's Place when it opens in Fulham next month.

Meanwhile, from hip East End wine bar Sager + Wilde to Manchester's Volta, Liverpool's Baltic Bakehouse to Bristol's superb Pickle food truck, there are suddenly examples of America's favourite toastie – AKA the grilled cheese sandwich – everywhere. Little wonder that Restaurant magazine picked the once humble toastie as one of its main trends for 2014.

That's a fashionable fad we can all get behind, right? It is hot, melting cheese in a crisp, buttery pocket and, depending on where you eat, everything from hot salt beef to pulled pork stuffed in there, too. Plus, after years of neglect, these new wavers are, finally, giving the toastie the respect it deserves.

Despite what you may find up and down Britain, a toastie is not simply a sandwich made with toasted bread, nor is it a dry, crusty panini filled with any old rubbish and shoved into a sandwich press to warm it through for a minute. Whether made in a Breville, a press or a frying pan whether you butter the outside of the bread or the appliance itself, a genuine toastie needs an outer coating of fat to which there must be a direct application of heat, so that its exterior develops a magical golden crust.

As Nisha Patel, one half of London street food outfit Grill My Cheese (GMC), puts it: "Most people would think that it's difficult to get wrong, but factors such as cheese to bread ratios, poor-quality ingredients and grilling methods can all produce sub-par toasties. For us, having a product that is essentially a simple idea meant it had to be perfect."

Many Americans swear by spreading mayo on the outside of the sandwich (or even vegetable oil and yoghurt), but GMC uses unsalted butter: "This provides the buttery flavor and a crisp crust without being greasy." On the stall, Patel and Nishma Chauhan use an industrial griddle and a cast-iron press on top of their sandwiches to replicate their preferred frying pan method for a mass audience. For a "gourmet" take on this usually highly processed US diner classic, they use a blend of artisan cheeses, fresh sauces and homemade fillings on organic sourdough bread.

Gastronomic snobs and class warriors alike might scoff at all this: another crass, calorific US import being given a foodie makeover. But the beauty of the toastie is that it is a genuine treat, easily made at home, which, if you spend a quid or two more on ingredients, you can transform into a moment of intense pleasure. Insomuch as affordable luxury exists, this is it. Comfort food in excelsis.

Not that the toastie (third-degree burns from molten bean and cheese fillings the whole concept of the tuna melt), doesn't have its issues, which this root and branch rethink of what the toastie is and can be should address. But do tarted-up toasties whet your appetite? Is it time, once more, to revel in the Breville?

Ingredients of this tuna, sweetcorn and cheese toastie recipe

This tuna, sweetcorn and cheese toastie recipe requires the following ingredients (to make three toasted sandwiches):

Six slices of wholemeal bread

One 160-gram tin of canned tuna fish

One 150-gram tin of canned sweetcorn

100 grams of mature cheddar cheese

Half of a medium-sized red onion

One heaped tablespoon of mayonnaise

One teaspoon of harissa spice (try paprika if you don’t have any harissa at home)

How to make a Tuna Melt

How to make a tuna melt

Setup you sandwich toaster with the panini plates and turn it on to heat up.

Mix the Tuna, Sweetcorn and Mayonnaise in a bowl and add a pinch of pepper to the mix.

Top the tuna mix with finely grated cheese

Spread the tuna mixture on one of the slices of bread and then top with finely grated cheese.

Place the remaining slice on top and press down.

Brush each hot plate in the sandwich toaster with the olive oil then place the sandwich inside and close the lid.

Tuna Melt grilled to perfection

  • 8 slices whole-wheat or sourdough bread
  • 3 tablespoons canola oil
  • 2 8-ounce tuna fillets, about 1 inch thick
  • 1/2 teaspoon plus 1 tablespoon chili powder, divided
  • ¼ teaspoon salt
  • ½ cup low-fat mayonnaise
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 cups watercress or baby arugula, tough stems removed

Preheat grill to medium-high.

Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.

Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side.

Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.

To assemble the sandwiches, spread about 2 tablespoons of the lemon-chili mayonnaise over 4 slices of bread. Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread.

Grilled Brie Cheese with Fruit Sandwich


  • 4 slices multi-grain & seed bread
  • 2 TBS of butter at room temperature
  • 16 thin slices of brie cheese
  • 8 thin slices of peaches or 12 slices of large strawberries*

*If you don’t have or want fresh fruit, use an apricot marmalade or blackberry jam.

Total time: 8 minPrep time: 5 min – Cook time: 3 min – Serves: 2 people

1. Preheat your Foreman Grill for at least 5 minutes. Use the medium-high setting if your grill has that option.

2. Butter one face of all 4 slices of bread. Turn 2 slices of bread over so that the unbuttered side faces up. Place 1/2 the cheese on these slices of bread. Place the fruit or spoonfuls of fruit spread on top of the cheese. Add the remaining brie to the sandwiches and top with the other piece of bread with the buttered side facing up.

3. Place the assembled sandwiches on the grill and close the lid. Cook for up to 3 minutes until golden brown with light grill marks and the cheese has melted.

4. Cut the sandwiches in half and serve with a mustard dipping sauce (recipe follows) and cornichon pickles on the side.

7. ‘Tuna’ Melt

Instead of chickpeas, a popular ingredient for vegan tuna alternatives, this recipe calls for textured vegetable protein (TVP), a dehydrated soy protein that soaks up flavors. To make the tuna melt, mix the TVP crumbles with kelp flakes, salt, mayonnaise, and cheese.

Add spinach, onions, and carrots for texture. | Ela Vegan

Tu­na melt grilled cheese

  • Prep time: 7 minutes
  • Cook time: 8 minutes
  • Total time: 15 minutes
  • Serves: 2
  • Calories 475


  • 160 g tuna in sunflower oil
  • 2 tsp sambal manis
  • 2 tsp mayonnaise
  • 4 slices gluten-free bread, white
  • 0,5 red onion, small
  • 1 tbsp pickle, cubes
  • 2 slices cheese
  • 10 g butter, unsalted


Drain the tuna and add to a bowl. Mix in the sambal and mayonnaise and divide over 2 slices of gluten-free bread.

Cut the red onion into thin rings and divide over the tuna together with the gherkin cubes. Cover each bread with slices of cheese and the rest of the slices of bread.

Heat a large frying pan. Brush the outside of the sandwiches with butter and fry the sandwiches in 6-8 minutes golden brown, turn halfway through.

You may also like

Cinnamon bun recipes: 3 ways to make the classic Scandinavian swirls at home

The book is divided into five sections, ‘The Classics’, ‘The Adventurer’, ‘Cheesetastic’, ‘Hungry’ and ‘Sweetness’ – so whatever you’re in the mood for, you’re sure to be able to find something that takes your fancy.

Here, Green shares five of her favourite recipes from Melts. Wondering how to make a grilled cheese toastie if you don’t own a toasted sandwich maker or panini press? Never fear – if you’ve got a standard frying pan and a grill, you’re good to go.

Vintage cheddar, Bloody Mary butter, bacon and rocket toastie recipe

This early morning hangover melt is the perfect cure.


  • 4 slices of bacon
  • 4 slices brown sourdough bread
  • 120 g (4 ¼ oz) vintage Cheddar, sliced
  • Handful of rocket
  • Sea salt and freshly ground black pepper

For the Bloody Mary butter:

  • 4 tbsp butter, at room temperature
  • 1 tsp tomato puree
  • 1 tsp Worcestershire sauce
  • 4 drops of Tabasco sauce

Cook the bacon using your preferred method, until nice and crispy. Set aside.

To make the Bloody Mary butter, mix two tablespoons of the butter in a bowl with the tomato puree, Worcestershire sauce and Tabasco. Pop the Bloody Mary butter in the fridge and chill for 10 minutes.

Meanwhile, spread the remaining butter on one side of each slice of bread and lay them butter side down.

Spread the Bloody Mary butter on the unbuttered sides of the bread, then lay the cheese on two of the slices. Season, top with the bacon and rocket, and close the sandwiches with the remaining bread so that the Bloody Mary butter is on the inside and the plain buttered sides are facing out.

Heat a large heavy-based frying pan on a medium heat and transfer the sandwiches into the pan.

Cook for three minutes then flip them over and cook for a further two to three minutes or until the cheese has melted and the bread is crispy and golden.

Alternatively, cook the sandwiches in a toasted sandwich maker or in a panini press if you have one.

Spinach, avocado and dukkah cheese toastie recipe

A delicious, fresh-tasting melt with an element of green. The dukkah adds that extra crunch.


  • 1 tbsp mayonnaise
  • 2 slices multiseed bread
  • ½ avocado, sliced
  • ½ tsp dukkah
  • 30 g (1 oz) parmesan, sliced
  • 5 basil leaves
  • Small handful baby spinach leaves
  • 1 tbsp butter, at room temperature

Spread the mayonnaise on one slice of the bread and top with the avocado. Sprinkle over the dukkah and lay the parmesan and basil leaves on top.

Top with the spinach and close the sandwich with the other slice of bread. Spread both sides of the sandwich with the butter.

Heat a pan over a medium heat and lay the sandwich in the pan. Cook each side for 2-3 minutes or until the outside is crispy and the parmesan has melted. Alternatively, cook the sandwich in a toasted sandwich maker or panini press.

Tuna and cheese melt recipe

Great for kids and quick and easy to make. This classic melt contains ingredients that you can probably find in your store cupboard or fridge right now.


  • 160 g (5 oz) tinned tuna in spring water, drained
  • 1 spring onion (scallion), finely sliced
  • 1 celery stalk, finely sliced
  • ½ tsp Dijon mustard
  • 2 tbsp mayonnaise
  • Drizzle of olive oil
  • Squeeze of lemon
  • Sea salt and freshly ground black pepper
  • 2 tbsp butter, at room temperature
  • 4 medium slices multiseed or brown bread
  • 60 g (2 ¼ oz) grated mature Cheddar

Mix together the tuna, spring onion, celery, mustard, mayonnaise, oil and lemon juice in a bowl and season.

Butter one side of each slice of bread and turn them over so the butter-side is facing down.

Spread half of the tuna mixture on one slice of the bread and the rest on another slice. Divide the grated cheese over the tuna mixture, then place the remaining slices of bread on top with the butter on the outside.

Heat up a frying pan (skillet) over a medium heat and lay each sandwich in the pan. Fry for about 3 minutes on each side or until golden and the cheese has melted.

Alternatively, cook the sandwiches in a toasted sandwich maker or panini press.

Bombay masala or spiced potato toastie

Partial to a bit of spice? This sandwich hits the spot with aromatic curry leaves and flavour-popping mustard seeds. Top it off with mango chutney and you have the full package.


  • 1 large potato
  • 1 tsp yellow mustard seeds
  • 2 curry leaves, crumbled (optional)
  • ½ red onion, finely chopped
  • ½ tsp ground turmeric
  • 1 green chilli, finely chopped
  • 2 cm (3/4 in) piece ginger, finely chopped
  • 4 small chapatis or flour tortillas (or 2 large chapatis or flour tortillas, halved)
  • 3 tbsp vegetable oil
  • 2 tbsp mango chutney, plus extra to serve
  • 1 tsp sea salt
  • Sour cream or yoghurt, to serve (optional)

Bring a saucepan of water to the boil and cook the potato with its skin on for 20-30 minutes until tender don’t let it get too soft. Drain, allow to cool slightly, then peel off the skin while it’s still warm. Leave to cool completely, then grate into a bowl.

Mix the mustard seeds, curry leaves (if using), red onion, turmeric, chilli and ginger into the grated potato.

Brush one side of each chapati or tortilla with some of the oil.

Put a heavy-based frying pan over a medium heat and lay a flatbread, oil side down, in the pan. Spread half of the mango chutney over it, then add half of the potato mixture and season with salt. Top with another flatbread and press down with a spatula.

Cook for three minutes, then turn the sandwich over and cook for a further two to three minutes or until crispy on the outside and the potato is warmed through.

Transfer the toastie to a warmed plate and cover it with kitchen foil to keep it hot while you make the other sandwich. Assemble and cook it the same way using the remaining ingredients.

Slice into pieces and serve with sour cream or yoghurt and more mango chutney, if desired.

Cinnamon-crusted peach and mascarpone toastie recipe

Juicy and creamy with a sweet crunch of brioche. A delicious quick summer dessert.


  • 3 peaches, halved and pitted
  • 1 ½ tbsp. maple syrup or clear honey
  • 2 sprigs fresh thyme
  • 125 g (4 ½ oz) mascarpone
  • ½ tsp icing sugar
  • ½ tsp vanilla extract
  • 2 tbsp butter, at room temperature
  • 1 tsp ground cinnamon
  • 4 slices brioche

Heat the oven to 180°C (350°F/Gas 4) and line a baking tray with baking parchment.

Put the peaches on the tray, drizzle them with the maple syrup or honey and top each with a sprig of thyme. Roast for 20 minutes or until the peaches are soft and cooked through, then set aside.

Meanwhile, in a bowl combine the mascarpone with the icing sugar and vanilla, and mix well. In another small bowl, mix together the butter with the cinnamon.

Heat the grill to a medium heat. Lay the brioche slices on a baking tray and grill them for one to three minutes until lightly golden. Keep an eye on them as brioche cooks quickly.

Remove the tray, turn the brioche over and spread the untoasted sides with the cinnamon butter.

Return the tray to the grill and toast for another one to three minutes until the butter has melted and the brioche slices are golden.

Remove from the grill, turn the slices over and spread the mascarpone mixture on the other side. Lay the roasted peach halves on top and serve.

Melts by Fern Green (£12.99, Hardie Grant Books) is out now