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Best Tuna Melt (New Jersey Diner Style)

Best Tuna Melt (New Jersey Diner Style)

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
COOKINGIRLLJ

COOKINGIRLLJ

If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven broiler.
  2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
  3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
  4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
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Reviews

Amanda1982
214

Amanda1982

4/28/2006

My husband said this is the best tuna melt he has EVER had. And I don't know anyone who likes tuna melts as much as him, so I was impressed! The best advice in the recipe was to broil the bread both sides and then take out and top with tuna, cheese, tomatoes, etc. In the past we've always had problems with the bottom of the bread being too soft. So thank you for that hint! Also, I love the idea of layering cheese, tomatoes, cheese. It tasted so good (even though the tomato made it a bit juicy to eat - it was worth it) Now, the only addition I have to your recipe is to put a little bit of fresh chopped garlic in--it enhances the flavor to perfection!

LINDA MCLEAN
134

LINDA MCLEAN

2/20/2006

YUMMO!! I've lived in Jersey all my life and being that our state has more diners than any other in the nation, I've eaten in many, anywhere from Bergen County down to Cape May County. I order these great open faced sandwiches all the time. The thought of adding vinegar to the tuna never occured to me and I must say that it was a great addition. I skipped the salt (tuna alone has tons) added red onion and much more mayo. I'm not crazy about melted swiss, so I used my favorite Vermont cheddar. I'm a tuna nutcase, so this was the PERFECT lunch for me today! So good Linda and thanks!!

Arielle
106

Arielle

7/15/2005

I'm a New Englander, so I've never had a Jersey-style tuna melt before. This was amazing! I will definitely add raw onion and wine vinegar to my tuna from now on. I recommend to everyone out there to keep the vinegar. I had to use sharp cheddar instead of Swiss, but it was still fantastic. Thanks for a great recipe!

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