Grammy's Kitchen · Tuna Melt · Tuna Melts
One of 18 tuna melt recipes we measured
from www.chelseasmessyapron.com
It ranks #3 of 18 for melt quality among the tuna melt recipes we compared. 2 cooks on www.chelseasmessyapron.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 18.
| this recipe | typical | |
|---|---|---|
| fat | 60% | 39% |
| aromatics | 31% | 12% |
| vegetables and beans | 26% | 19% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 3 English muffins (split in half, or 4 slices of rye/sourdough bread) |
| Softened unsalted butter (optional, for the muffins) | |
| 425 g | 3 (5-ounce) cans tuna (drained and flaked with a fork, see note 1) |
| 34 g | 1/3 cup celery |
| 33 g | 1/3 cup fresh flat-leaf parsley |
| 57 g | 1/4 cup bread and butter pickles |
| 40 g | 1/4 cup red onion |
| 15 g | 1 tablespoon lemon juice |
| 73 g | 1/3 cup mayo |
| 4 g | 1 teaspoon olive oil |
| 4 g | 1 teaspoon Dijon-style mustard |
| 6 slices shredded sharp Cheddar cheese (or extra sharp Cheddar cheese; or 1 cup) |
Method: 4 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Super easy and super good, Just wish I had not chilled the tuna salad cuz it wasn't as warm as I would have liked. Still got a smile around the table.” — a cook, 5.0★
“so very good! ty!” — a cook, 5.0★