Set the oven to broil and move the rack to the highest position.
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
IN A LARGE BOWL MIX:
DRAINED TUNA AND MAYONNAISE.
ADD:
CELERY SEEDS, SCALLIONS, APPLES,.
WATER CHESTNUTS,AND SUGAR.
-- serve on grilled kaiser roll -- with organic greens.
-- CAN ALSO BE SERVED AS AN OPEN FACED TUNA MELT.
TOPPED WITH CHEDDAR CHEESE -- .
Put on open-faced bun or bread and brown in toaster oven or regular oven.
Drain tuna well.
Set almost empty
Combine tuna and mayo; season with celery, onion, salt and pepper.
Spread tuna on toast; top with tomato.
On paper plate, heat sandwiches at Medium 2 to 2 1/2 minutes.
Top with cheese. Heat at Medium 1 3/4 to 2 1/2 minutes or until cheese is melted. Makes 4 servings.
Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
Place enough tuna on a toasted slice of bread and spread to cover slice.
Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
In a bowl, combine tuna, apple, onion, mayonnaise, lemon juice and pepper.
Spread on bread.
Top with a cheese slice.
Broil about 4 inches from the heat for 4 minutes or until cheese is melted.
Yield:
4 sandwiches.
Combine tuna, apple, onion, walnuts, salad dressing, lemon juice, salt and pepper.
Spread on bread; top with cheese slices. Broil until cheese is melted.
Mix the can of tuna with mayonnaise, salt and pepper
Mix tuna, mustard, pickles, salt, & pepper together until well combined.
Place slice of swiss on top of tuna mixture and microwave on high for 30 secs or until cheese is melted over the top.
Toast the bun, add a bit more mustard and the spinach leaves to the base of the toasted bread. Remove tuna melt from microwave and carefully slide on the toasted bun. Top with remaining thin sandwich bread slice.
Serve Warm.
Mix tuna, 1/4 cup mayonnaise, and
large bowl, combine the tuna and mayo, breaking up the
Combine tuna, cheese, eggs, veggies and mayonnaise.
Spread about 1/3 cup onto each bun.
Wrap each sandwich in waxed paper; microwave on high for 30-45 seconds each, or until cheese has melted or do them open-faced under broiler on a cookie sheet.
Drain tuna well, then flake into a bowl.
Add all remaining ingredients; mix well.
Use 1/4 cup to spread on one slice of bread for an open-faced sandwich or between 2 slices of bread for a regular sandwich.
Check the roll for mold; it doesn't matter if they're stale. Slice in half and place open-faced on cookie sheet.
Put oven on broil.
Open tuna and place in bowl.
Mix with dressing and pickles.
Spread on rolls.
Cut any visible mold off of cheese and lay slices on tuna mixture.
Broil until cheese is fully melted. Eat off of paper plate or napkin.
Very good with water and saltine crackers.
If you're lucky enough to get a care package, a cookie is an excellent dessert.
Preheat broiler.
Combine first 8 ingredients in a medium-size bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.
Mix the English spread and butter together; add tuna.
Spread onto opened English muffins.
Bake on a cookie sheet open-faced for 20 minutes at 400\u00b0.
Makes 12.
Stir together the fat-free mayonnaise, seasonings and lemon juice.
Drain and flake the tuna.
Add tuna, chopped apple, chopped celery, raisins and sliced green onions to the mayonnaise mixture.
Stir until well blended.
Spread equal portions on the toast.
Serve open-faced.
Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed. Set aside.
Toast bread.
Top bread with tuna mixture and pico de gallo.
Drain the tuna as well as you can and place it in a mixing bowl.
Add the mayonnaise and stir it into the tuna.
Add the chopped onions, diced celery, and chopped up hard boiled eggs.
Season with a pinch of salt and black pepper and mix well.
Serve immediately or chilled.
Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. This is also very yummy with crackers. For a low carb option, serve on sliced lettuce.