The tuna melt recipe to end all tuna melts!
1 5 oz can tuna
1/4 cup fresh diced pineapple (probably could use canned, too)
2–4 tablespoons diced pickled jalapeños (with juice)
2 tablespoons minced red or green onion
1 tablespoon minced fresh parsley or cilantro, optional
1–2 tablespoons mayonnaise
1–2 teaspoons mustard
Salt and pepper
4 slices bread
2 ounces Cheddar (or see above for suggestions) sliced
Optional: sliced tomato, cucumber, crispy lettuce
Drain the tuna well and mix with pineapple through salt and pepper. Add mayonnaise and/or pickled jalapeño brine until a spreadable salad is made. This is important that the tuna salad be well-mixed and pretty smooth. Taste for salt.
Lightly toast the sliced bread and place two slices on a baking sheet. Top with tuna salad then sliced cheese. Broil until cheese is melted. This should just take a minute or so, depending on how close the pan is to the broiler.
Meanwhile, spread mayo on the other slices of bread.
Pull out the tuna melts and top with vegetables and/or lettuce and the other slice of bread.
Serve with chips, pickles, and beers!
Calorie estimate is with 1 tablespoon mayonnaise