Reviewed: Nov. 5, 2009

Several other reviewers noted the extreme amount of mayo. I also thought it sounded excessive. Like another reviewer, I found 2 Tbsp. of mayo seemed to be sufficient. I used English muffins instead of French bread. I discovered after making the recipe, that I hadn't read it carefully enough--I sprinkled the mozzarella on top of the sandwich instead of mixing it in with the tuna. The next day I added about 1-1/2 c. cheese and discovered that some additional mayo was needed to bind it together. Another 2 Tbsp. seemed to do the trick. I found the mixture seemed a little flat--it needs something to spice it up, maybe some prepared mustard. I wouldn't make it again as is.

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bmcdonald01

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Reviewed: Oct. 13, 2009

LOVED this! I thought the amount of mayo was perfect with the 12 oz. tuna. My family all raved about these. I added a little bit of seasoning: about 1 tsp. garlic powder, 1/2 tsp. Mrs. Dash, and some pepper. I made these open-faced on hamburger buns and sprinked some of the cheese with a bit of parmesean on top. Yum yum yum!!

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Krissy

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Reviewed: Sep. 30, 2009

this is a great basic recipe. to jazz up the flavor a bit I added the spices from my favorite tuna salad recipe on this site. Barbie's tuna salad. With those spices and on sandwich bread because thats all I had. A good, fast family dinner.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Apr. 30, 2009

Good recipe, I used 5 tablespoons of light mayo and used whole wheat bagels. I baked for ten minutes and then put a slice of swiss cheese on top and put them under the broiler for a minute and the cheese was brown and bubbly....

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miss

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I never have liked tuna and I LOVED this recipe. I used whole wheat double fiber sliced bread. AWESOME and healthy!

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Rachel

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Reviewed: Feb. 16, 2009

This was pretty good and different. I used just plain white bread and used my toaster oven. It cooked it just right. I also added a little garlic powder and only about 2 1/2 TBLS of Miracle Whip, not a cup of Mayo it would have been to much. I also added a little relish. Thanks for the change to the same ol thing.

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SKITLES

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

I used this as a basic recipe, and altered it to my family's tastes. I omitted the onion, and added pickle relish and sliced celery. I used about 3 T mayonnaise to 6 ounces tuna, and replaced the shredded mozzarella with slices of monterey jack cheese placed on top of the tuna melt. Finally, I toasted whole wheat english muffins and then baked the melts. The kids BOTH gobbled them up, which rarely happens at my house.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 26, 2008

I am a big fan of tuna melts and was alway nervous about making my own. This recipe was easy to follow and oh so good.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Nov. 13, 2008

Years ago my mom used to make chicken melts but she couldn't remember how she made them. As soon as I read this recipe, I knew this was it. She substituted canned chicken for the tuna, same amount of mayo (I used light), onion optional, cheddar cheese on a toasted english muffin. Bake it in the oven until warm and cheese is melted. Yum!! Thanks for helping me recreate my mom's recipe.

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Reviewer:

amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Oct. 13, 2008

This was delicious. I never had tuna melts as a child because I refused to eat tuna, so I have no hand me down recipe for this. I followed this recipe to the letter (my bread was frozen anyway, so leaving it in the oven while it preheated wasn't a problem) but removed the mustard because I didn't have any and the pickles because I hate them, so this was easy to adjust to my tastes. Any recipe I can follow pretty much exactly and is really, really tasty gets a 5 from me.

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Laine

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Reviewed: Sep. 1, 2008

Very good recipe. I have to disagree with the reviewers who say there is too much mayo. I started out using half because so many said it was way too much and I could just tell that it was too dry, so I added the other half and it was excellent. I wonder, though...the recipe tripped me up for a minute because it said 1 12-oz can of tuna fish. I have never bought a 12-oz can of tuna fish in my life. I didn't know they were sold in anything but 6-oz cans. So at first when I thought I read 1 cup of mayo for 1 (6 oz) can of tuna my eyes popped. I did use light mayo to cut calories and added a dash of garlic salt. Will make again.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jun. 27, 2008

Very good! I used english muffins instead of the french bread - and topped it off with sliced advocado, tomato, & a squirt of ranch dressing. Provolone cheese is also good with this!

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jun. 20, 2008

Pretty good. I used let mayo and instead of shredded mozzarella I topped it with sliced mozzarella.

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chicklet

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

AWESOME recipe! I just got finished devouring this! I did; however, make a few small changes: I followed the previous post's advice about using less mayo and only used about 4 tablespoons. I didn't have mozz cheese on hand, but did have some Kraft shredded taco cheese and used that. I alway keep a mix of fresh diced veggies in the refridgerator of red bell pepper, green bell pepper, red onion and cilantro (for chicken quesdillas, chicken nachos, etc.), so I added a bit of this to my tuna mixture. Then, I put the mixture on a splitted wheat English muffin and placed it in the oven until the cheese was slightly melted then I swtiched it over to Broil on high for about 3 min so the cheese was nice and brown on top.

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MaryJason

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Reviewed: May 12, 2008

YUM! But seriously, 1 cup of mayo? I used 2 tablespoons. 4 stars because if I would have used 1 cup of mayo, I'm positive this would have been inedible. I omitted the onions, added a shake of garlic salt, and a little dill relish. I've never tried mozzarella on a tuna melt before, but it was awesome. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 9, 2008

These were very good and liked by the whole family. Very easy and fast. I did make them with the biskets like someone had suggested. I also used cheddar cheese. Topped them off with a sprinkle of cheese also. I will try them with something else next time.

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Laje

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Reviewed: Apr. 7, 2007

Used Italian bread since that's what I had, and fat-free Miracle Whip which is what I call 'mayo' :-) (I used the amt called for & liked it that way.) Nothing extraordinary, but good, very simple and quick. If I happen to have the bread around, this is great for when I'm being lazy or need to use up some tuna or something.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2007

I made these tonight and even the kids liked them. I used about 1/4 of the mayo called for - I used four cans of tuna and one cup of mayo. I did with onions and without, but sauteed the onions in butter first until they were soft. Very good!

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HUGGERONE

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Reviewed: Jan. 8, 2007

Definitely less mayo, otherwise excellent. I didn't have mozz. cheese, so I used pepperjack and added some seasonings and it turned out excellent. Will make this again...

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J. Redmond

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Reviewed: Nov. 20, 2006

This recipe quickly became a family favorite. My little variation the recipe: I place premade Buttermilk Biscuit dough in muffin molds, top them with the tuna mixture, sprinkle bbq seasoning on top and bake in over according to instructions on pack of biscuit dough. Yummmmmmmmy!

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