Grammy's Kitchen · Tuna Melt · Tomato Tuna Melts
One of 18 tuna melt recipes we measured
from www.skinnytaste.com
It ranks #3 of 18 for melt quality among the tuna melt recipes we compared. 16 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 18.
| this recipe | typical | |
|---|---|---|
| fat | 39% | 39% |
| aromatics | 14% | 12% |
| vegetables and beans | 1187% | 19% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 142 g | 1 can (5 oz solid white tuna in water, slightly drained) |
| 28 g | 2 tbsp light mayo |
| 19 g | 3 tbsp finely chopped celery |
| 10 g | 1 tbsp finely chopped red onion |
| 5 g | 1 tsp red wine vinegar |
| 822 g | 2 ripe tomatoes (halved) |
| 71 g | 4 slices Cheddar cheese (2 1/2 oz total) |
Method: 3 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tomatoes are not in season here and the ones I received at grocery pick up were large and not real ripe. They were pretty firm, so I baked them with the tuna and cheese on middle rack at 375 for 10-15min and they came out the perfect firmness. I just checked t” — a cook, 5.0★
“These came out so good! I used leftover chicken breast and shredded it because I had it. I also scooped out the tomato as others suggested and I am glad I did because even scooped out I could barely squish all the filling in there. I saved the filling for gazp” — a cook, 5.0★