Ina turns the volume way up on these creamy tuna sandwiches with dill, anchovy paste and Swiss cheese!
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Ultimate Tuna Melts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann’s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
Directions
In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
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Ina Garten’s Ultimate Tuna Melts | Barefoot Contessa | Food Network
33 Comments
This is literally inedible. How is it possible for any human to stomach tuna?
This looks great!!! I always buy Tuna Filets in a jar, usually from Italy. It is worth the price!!!!
Only the “good” ingredients
"These are so much better!"
…Bit*h…
Helpful quick recipe. I made this today open and closed face on sourdough on the stove top.
I just wish have the opportunity to eat some of the dishes she is cooking .
This. is. very. nice. menu. Thank. so. much
Oven roast sliced onions and bell peppers to add onto your tuna melt. It brings another dimension of flavor.
I love it 😋
It must have smelled absolutely disgusting in her house after this.
Don't buy for one second that she's this wonderful, smart, talented cook. Her thumbprint cookies caused me to gain 20 over 6 wks because they are so delicious, a recipe so easy I could make them, I made them to give as gifts. I couldn't bear to part with a single one, which cost me money buying junk cookies from grocery store reduced aisle. Those cookies should come with a warning!!!! I miss her show on food network. If you buy the add on, you can watch all.of her made simple seasons on prime. The lady's a treasure.
The tuna in the jar costs around $35, and the cheese is around $25 a lb. The white bread, two bucks.
I sometimes daydream that I’m the luckiest man in the world, Jeffrey Garten…
That looked beautiful
I put grainy dijon in mine
What about mustard and mayo together…. 🤔
I have always used dill weed in my tuna salad. I also enjoy capers and dill pickled relish. I look forward to trying anchovy paste in the mayo. Why didn't I think of that??
Still looks good
Should keep the salad on the side .. in this case less-is-more and the dish looks better without it. I'm curious about the cost of your meal seeing as you like the finer things in life.
I used to think Ina was kind of smug and kind of pretentious, but it turns out she's just a great cook who happens to be wealthy. i love her now. Very hamptons though, but now it's endearing.
Delicious 😋
Ina is good but she does come off as snobish.
Now accompany that with a balsamic vinaigrette on arugula… out of this world!
I might have the good tuna on hand, and the fresh dill, if it’s garden season, and the bread in the freezer, and the cheese because after all I live in Switzerland, but, the anchovy paste defeats me.
I just made her banana bread last week. I cannot tell you how delicious it is. The best I have ever made and it had been years since I made it. Last recipe was probably from Fannie Farmer cookbook. I added both walnuts and salted, roasted pecans. OMG. and, it was made with gluten free baking flour…..that is how strong her recipe is. anyway, I am sold on these open face sandwiches and will try this recipe this week.
Definitely Creative Artist!
looks great, but 2 things I always reccommend with tuna sandwiches…a little good mustard to and some worstershire sauce to give it some bite!
LAME. I can’t stand this cook most of the time. But this is not a tuna melt. To be considered a sandwich Hass to be some sort of protein/filling inside of a roll or between two slices of bread. And who the hell is gonna have anchovy paste or fresh dill??? 🙄 Hard pass.
I used Tonnino brand to make my tuna salad – It was awful! 😭 Ina used Ortiz White tuna here, so I will give it a try – fingers crossed. 🥪
I prefer the cheese have a darker color.
Very nice recipe, I do pretty much the same recipe but I also add about a 1/4 cup each minced kosher dill pickles & minced red bell pepper to mine. Omitting the fresh dill. Gives it an extra level of "zing!" ❤
I just made this for dinner and was over the moon with the results. Each element added a unique flavor; you couldn't identify each ingredient but together they blended into an amazing salad whose bite was more than satisfying. Thanks so much for this.
Fraid this is a hard pass.