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Tuna Melt

This sandwich is so old-school—and I love it. Using water-packed tuna and a reasonable amount of low-fat mayonnaise takes this diner-food classic off the “Do Not Eat” list.

Recipe information

  • Yield

    serves 4

Ingredients

Two 6-ounce cans solid white albacore tuna packed in water, well drained
2 medium celery stalks, chopped fine
6 tablespoons Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
Salt and freshly ground black pepper
8 slices whole-grain European-style bread, such as Rubschlager
3 ounces 75% reduced-fat cheddar, such as Cabot, sliced
Nonfat cooking spray

Preparation

  1. Step 1

    Heat 2 large nonstick sauté pans over medium-low heat.

    Step 2

    Meanwhile, in a medium bowl, mix together the tuna, celery, and mayonnaise. Season the mixture with salt and pepper to taste.

    Step 3

    Lay 4 slices of bread on a work surface. Divide the sliced cheese among the bread slices, and then divide the tuna salad among the bread slices. Top each sandwich with another piece of bread.

    Step 4

    When the pans are hot, spray them well with cooking spray. Add 2 sandwiches to each pan, and spray the top slices of bread lightly with the cooking spray. Weight the sandwiches down with plates that are slightly smaller than the circumference of the pans. Cook the sandwiches until the bread is golden brown and crispy and the cheese has melted, about 4 minutes per side. (Alternatively, you can use a panini press to cook the sandwiches.) Cut the sandwiches in half, and serve.

  2. nutrition information

    Step 5

    Fat: 92g (before), 7.1g (after)

    Step 6

    Calories: 1,230 (before), 343 (after)

    Step 7

    Protein: 36g

    Step 8

    Carbohydrates: 33g

    Step 9

    Cholesterol: 48mg

    Step 10

    Fiber: 6g

    Step 11

    Sodium: 909mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsSandwichAmericanTunaFishSeafoodCeleryVegetableCheddarCheeseDairyMainLunchDinnerNut FreeQuickEasy30 Minutes or LessFryCookbooks
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