Recipe by COOKINGIRLLJ
"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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2 (6 ounce) cans
solid white tuna in water, drained
finely chopped celery
1 1/2 tablespoons
finely chopped onion
red wine vinegar
freshly ground black pepper
seedless rye bread
paprika, for garnish
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!
I made these last night. They were good but having read the reviews I was expecting much more. I followed the recipe but didn't have celery, just omitted it since we don't care for it any way. Tasted like a good tuna sandwich but nothing more. I won't go to the trouble of using the broiler again for a tuna sandwich. I normally put mine on toast with a slice of tomato, which I would say is equal in taste to this recipe.
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!!
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!
One of the best tuna melts my husband and I have ever had - we love it! I use whole grain bread instead of rye bread and american cheese instead of swiss. Tastes delicious! I've made this recipe 3 times in the past 2 weeks already! Great with chips and fresh carrots and celery.
Good use of red wine vinegar to avoid dry tuna as opposed to adding more mayo, which can taste terrible. I liked this. Didn't use rye though...used Italian rolls (toasted insides on a griddle) and baked in a low-temp pre-heated oven for a few minutes to melt cheese. Very good.
I signed up for the site just to be able to give this recipe a 5. Wow!
This is the Best Tuna Melt! The red wine vinegar definitely makes the tuna salad. I didn't have rye bread or swiss cheese so I used a whole grain bread and cheddar cheese combo. Simply delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Tuna Melt (New Jersey Diner Style)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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