Open-Face Tuna Melts

Name: Open-Face Tuna Melts
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams cans each) tuna, drained and flaked; 1 medium dill pickle, finely chopped; 1 green onion, finely chopped; 4 hamburger buns, split; 1 teaspoon horseradish sauce; 59 milliliters Miracle Whip; 8 slices process American cheese; 1 medium tomato, cut into 8 thin slices

Open-Face Tuna Melts

If you have around 15 minutes to spend in the kitchen, Open-Face Tuna Melts might be a spectacular pescatarian recipe to try. For 90 cents per serving, you get a main course that serves 8. One portion of this dish contains about 14g of protein, 8g of fat, and a total of 187 calories. This recipe from Taste of Home requires horseradish sauce, miracle whip, tomato, and process american cheese.

Instructions

In a bowl, combine the first five ingredients.

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Bowl

Place buns cut side up on a baking sheet.

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Roll

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Baking Sheet

Spread tuna mixture evenly over buns; top with tomato.

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Spread

Tomato

Roll

Tuna

Bake at 350° for 5 minutes. Top with cheese.

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Cheese

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Oven

Bake 3-5 minutes longer or until cheese is melted.

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Cheese

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Oven

Serve warm.

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Bowl

Baking Sheet

Oven

Ingredients

Servings:

340grams

cans each) tuna, drained and flaked 1medium

dill pickle, finely chopped 1

green onion, finely chopped 4

hamburger buns, split 1teaspoon

horseradish sauce 59milliliters

Miracle Whip 8slices

process American cheese 1medium

tomato, cut into 8 thin slices

Recommended wine: Pinot Noir, Merlot, Rose Wine

Tuna works really well with Pinot Noir, Merlot, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.