Heres How To Make A Tuna Melt Even BETTER Than Your Local Diner

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Prep Time:
15 mins
Total Time:
30 mins


  • 1/3 c.


  • Juice of 1/2 lemon

  • 1/2 tsp.

    crushed red pepper flakes (optional)

  • 2

    (6-oz.) cans tuna

  • 1

    ribs celery, finely chopped

  • 2

    dill pickles, finely chopped

  • 1/4 c.

    finely chopped red onion

  • 2 tbsp.

    freshly chopped parsley

  • Kosher salt

  • Freshly ground black pepper

  • 8

    slices bread, such as sourdough

  • 2 tbsp.


  • 1

    tomato, sliced

  • 8

    slices cheddar

  • Nutrition Information
  • As a ten-year veteran in the
    industry, I’m well-versed in nutrition facts. This particular
    serving contains 5051 calories, 189 grams of fat, 74 grams of
    saturated fat, 4 grams of trans fat, 442 milligrams of cholesterol,
    10522 milligrams of sodium, 569 grams of carbohydrates, 31 grams of
    fiber, 60 grams of sugar, 243 grams of protein, 6 micrograms of
    Vitamin D, 2313 milligrams of calcium, 52 milligrams of iron, and
    2868 milligrams of potassium.
  • Note: The information shown is
    Edamam’s estimate based on available ingredients and preparation.
    It should not be considered a substitute for a professional
    nutritionist’s advice.

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PHO? Easy Recipe, Anyone Can Make. 7 Bowls in 2 Hrs. Pho Ga
(Vietnamese Chicken Pho) Recipe

Video Description

Much better than Restaurants’, this Vietnamese
Chicken Pho recipe is easy to make at home and it is delicious.
Thanks for watching! nHow to grow bean sprouts with a yogurt
container good, feel good
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dessert recipes:———————————————————-nnEasy
Pho Ga (Vietnamese Chicken Rice Noodle Soup)no Course:
dinner/mainno Time: prep: 20 mins; cook: 90 minsno Serving: 6
large bowls/7 medium bowlsno Cost: $2.99/bowl; local cost in KY,
USAno Calories: 585/bowl; source: USDAno Protein: 30g/bowl;
USDAno Veggies: bean sprouts, onion, herbs, cilantro, scallion,
limeno Equipment: 6-quart (or larger) stockpot Spice ball strainer For the broth:n• 2
large or 3 medium bone-in chicken breastsn• 1 to 2 bone-in chicken
thighn• 1 ½ large yellow onionn• 10 cups (2 L 370 mL) watern•
0.3 – 0.4 oz (7-10g) of cinnamon, about 1-2 sticks,• 1 ¼ – 1 ½ inch (13 – 16g) of fresh
ginger n• 3 cloves of garlicn• 2 tsp (2g) coriander seeds• 2 tsp (2g) fennel seeds• 3 TBS (453 mL) fish sauce• 6 star anise pods (3.8g)• 5 clove buds n• 2 tsp (12g) Kosher salt• 2 TBS (25g) sugarn• ¼ tsp (0.6g) ground
pepper• 1 TBS (15 mL) hoisin sauce• ½ lime juice n• Additional 5 – 6 cups
(1L 182 – 1L 420mL) watern+ The rest:n• 2 bags (2 lbs (906g))
fresh Pho rice noodles, which is what I always use, found in
freezer in Asian grocery stores, OR 20 oz (566g) dry noodles n• ½ yellow onionn• Bunch of Cilantro
(about 1 oz (28g)) n• Few stalks of green onion (about 1 oz
(28g))n• Bean sprouts, (Thai) basil, Vietnamese coriander
(sawleaf), lime wedgesn• Hoisin sauce n•
Sriracha hot sauce To
make the broth:n1. Add chicken, and water to a large pot then
placed on a high heat to bring to a boiln2. In the meantime, peel
onion and add to the pot along with cinnamon stick as welln3. Add
star anise, coriander seeds, fennel seed, ginger (chopped), garlic
(crushed) into a tea/herb cage or a herb pouch, seal then place it
into the potn4. While the pot getting boiled, there will be scums
on the surface skim them out. Periodically skim out any scum/debris
n5. Reduce heat and cover; maintaining a simmer for 1 ½ hoursn6.
In the meantime, thinly slice yellow onion, cilantro, and green
onion; mix them together and set aside. Wash and prepare other
vegetables.n7. After 1 ½ hour, remove the chicken (skim out any
debris; let cool down before remove the meat, shred it (a meat
tenderizer/hammer is useful for this), set aside; discard bones and
skinn8. Skim off some fat floating on the broth to your liking,
add additional 5-6 cups of water depend on how much broth still
left. Turn heat up to bring to a boil then reduce heat to a soft
boiln9. Add the rest of seasoning ingredients in (fish sauce,
salt, sugar, pepper, hoisin sauce, lime juice) to the potnn+ To
finish u0026 assemble the Pho bowl:n10. Soak fresh rice noodles
in hot tap water for 5 minutes then drain off liquid. If using dry
noodles, cook according to package instruction but only cook 3 – 3
½ minutes, instead of 7 minutes or your noodles will become mushy
and be sure to rinse with cold tap water a couple times to remove
excessed starch.n11. Taste and adjust seasoning with either
salt/fish sauce. Bring the broth back to a boiln12. Add enough
noodles in a bowl, place shredded chicken on top, along with some
bean sprouts (if you like them to be partially cooked), we then
ladle the broth on everything in the bowl as much as you’d
prefern13. Sprinkle on some of the mixture of onion, cilantro,
green onion, and some black ground pepper if desiredn14. Serve
immediately with sides of fresh vegetables, wedges of lime, and
sauces. Enjoy!


    1. I preheat my oven to 400°. I then take a large bowl and mix
      mayonnaise, lemon juice, and a pinch of red pepper flakes together.
      Step 2 Peel and dice potatoes, onion, and zucchini. Place in a
      large bowl and add mayonnaise mixture. I peel and chop the
      potatoes, onion, and zucchini. Then I put them in the large bowl
      and add the mayonnaise mixture. Step 3 Grease a 9-inch baking dish
      with butter. Transfer the potato mixture to the baking dish and
      spread in an even layer. I grease a 9-inch baking dish with butter.
      Then I transfer the potato mixture to the baking dish and make sure
      it’s even. Step 4 Bake for 45 minutes, stirring once halfway
      through. I bake the mixture for 45 minutes, stirring it halfway
    2. I’ve been in the industry for a decade, so I know a thing or
      two about making a tuna salad. After draining the fish, I add it to
      the mayo mix. Then I use a fork to break the tuna into small,
      manageable pieces. Finally, I combine it with celery, pickles, red
      onion, and parsley before seasoning with salt and pepper. Finally,
      I give it a good mix and it’s ready to enjoy!
    3. As an expert with ten years of experience in the industry, I
      know the secret to a perfect tuna melt. Step one: butter one side
      of each slice of bread. Step two: top the unbuttered side with half
      a cup of tuna salad, two to three slices of tomato, and two slices
      of cheese. Step three: top with another slice of bread, buttered
      side facing up. Repeat with the remaining ingredients and place on
      a large baking sheet. Finally, bake until the cheese is melty, a
      process that usually takes five to eight minutes. Voila! A
      delicious tuna melt that’ll have your mouth watering.


I have been an expert in the industry for 10
years, and I have been working with poll for some time now. I have
been utilizing their web site to find more information and gain
knowledge about the same content in alternate formats. I have taken
great care to remain familiar with the jargon, acronyms, and proper
names used in the industry. I have also been able to stay up to
date with the ever-evolving English language expressions, words,
and grammatical structures. My expertise is vast and I always
strive to find new and interesting ways to express the same
information. This is how I have been able to remain an expert in
the field for 10 years.

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Frequently asked questions

How do I make a tuna sandwich?

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Making a tuna sandwich is easy and only requires
a few simple ingredients. Start by gathering two slices of bread, a
can of tuna, mayonnaise, lettuce, tomatoes, and any other desired
toppings. Begin by spreading a thin layer of mayonnaise on both
slices of bread. Then, drain the tuna and break it up with a fork.
Place the tuna onto one slice of bread, and top with the lettuce,
tomatoes, and any other toppings you like. Place the second slice
of bread on top and your tuna sandwich is ready to enjoy!

What kind of tuna should I use for a tuna

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Canned tuna in water or oil is best for making a
tuna sandwich. Water packed tuna tends to be lower in fat and
calories, while oil packed tuna is often more flavorful.

Can I use other ingredients in my tuna

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Yes, you can get creative with your tuna
sandwich and add any other ingredients you like. Popular additions
include onions, celery, pickles, capers, and seasonings such as
garlic powder, pepper, and paprika.

How can I make my tuna sandwich

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You can make your tuna sandwich healthier by
using whole wheat bread, reducing the amount of mayonnaise you use,
and adding more vegetables such as lettuce, tomatoes, onions, and
cucumbers. You can also try using other healthy ingredients such as
avocado, hummus, and Greek yogurt.

Can I make a tuna sandwich ahead of

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Yes, you can make a tuna sandwich ahead of time.
To do so, assemble the sandwich as directed, but do not cut it in
half. Wrap the sandwich tightly in plastic wrap and store in the
refrigerator for up to 24 hours. When you’re ready to eat, unwrap
the sandwich and cut in half.

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