Sándwich de Atún Fundido

Ingredients

• 2 tins (100 g net weight each)canned tuna
• 1 mediumonion, chopped
• 2 tbspchopped parsley leaves
• 2–3 tbspchopped celery (optional)
• 60 ml + 30 ml (¼ cup + 2 tbsp)mayonnaise
• 1 tbsplemon juice
• 2–3 slicesthick bread, such as sourdough
• 1 mediumtomato, sliced into rounds
• 4 slicesmelting cheese, such as Gouda
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C for 5 minutes before using it.

2. 2

   Mix the tuna

   Drain the tuna thoroughly and flake it with a fork. Stir in 60 ml of the mayonnaise, the parsley, celery and lemon juice, then season with salt and pepper and mix well.

3. 3

   Top the bread

   Spread the remaining 30 ml mayonnaise over one side of each bread slice. Add the tuna mixture on top.

4. 4

   Add tomato and cheese

   Arrange the tomato slices over the tuna, then cover with the cheese slices.

5. 5

   Broil until melted

   Broil in the preheated oven at 200°C for 4–5 minutes, or until the cheese has melted and is lightly browned.

What is a tuna melt?

A tuna melt is an American sandwich built around tuna salad and melted cheese, often finished under a grill or broiler. This version layers the filling, tomato and cheese on thick bread rather than enclosing them between two slices.

The creamy tuna mixture and sharp lemon are balanced by fresh tomato and savoury cheese. Broiling briefly gives the topping its browned finish without a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 23g protein, 21g carbs, 21g fat.

Most of the carbohydrates come from the bread, while mayonnaise and cheese contribute much of the fat. Tuna and cheese provide most of the protein. Serve with a generous side salad or vegetables to round out the plate.

Choosing the tuna

Drain thoroughly: excess liquid can make the tuna topping watery and soften the bread. Flake it with a fork so it mixes evenly with the mayonnaise and herbs.

Tinned tuna: either tuna packed in water or oil works, as long as it is drained well. The recipe does not specify a variety, so use the kind you prefer.

Getting the topping right

Mayonnaise: the listed amount is divided between the tuna mixture and the bread. Mix the first 60 ml into the tuna, then use the remaining 30 ml on the bread.

Celery and onion: celery is optional and adds crunch. The method does not give a separate instruction for the chopped onion, so add it to the tuna mixture along with the other chopped ingredients.

Broiling for the right finish

Watch closely: the oven is preheated to 200°C, and the sandwiches broil for just 4–5 minutes. Check for melted cheese with a little browning rather than relying only on the timer.

Keep the bread on a suitable oven tray and position it so the topping heats evenly. Broilers can vary, so take the sandwiches out as soon as the cheese reaches the desired finish.

Bread and texture

Thick slices: sourdough is suggested and holds the tuna topping well. The mayonnaise spread over the bread also helps protect it from becoming soggy.

Tuna layer: spread it across the bread rather than piling it high in the centre, so each portion warms evenly. The recipe lists 2–3 slices of bread for four servings, so the number of finished slices depends on how the bread is portioned.

What to serve with it

A crisp green salad or crunchy vegetable sticks make a fresh contrast to the creamy topping. For a more substantial meal, serve with a simple vegetable soup.

Because the cheese and tuna topping are rich and savoury, keep any sides lightly dressed or simply seasoned.

Recipe notes & tips

• Drain the tuna thoroughly before mixing so the topping stays cohesive.
• Taste the tuna mixture before spreading it and adjust the salt, pepper or lemon to suit.
• Cut the tomato into even rounds so they sit neatly over the tuna.
• Use a melting cheese such as Gouda for a smooth, browned topping.
• Keep an eye on the sandwiches during broiling because the cheese can brown quickly.

Variations

• Add mustard: stir a little into the tuna mixture for extra tang.
• Try another cheese: use Cheddar or another cheese that melts well.
• Add extra herbs: mix chopped chives into the tuna for a different fresh note.
• Make it crunchier: include the optional celery in the tuna mixture.
• Use a different loaf: choose another thick-cut bread that can support the topping.

Common mistakes to avoid

• Leaving liquid in the tuna: drain it well so the mixture does not turn watery.
• Using all the mayonnaise in the filling: reserve 30 ml for spreading on the bread.
• Layering on too much tuna: spread the topping evenly so it heats through under the broiler.
• Broiling without watching: check from 4 minutes onwards to prevent over-browning.
• Cutting the tomato too thickly: use even rounds so the topping is easier to eat.

How to store

These are best eaten straight after broiling. Refrigerate any leftover tuna mixture in a covered container and use within 3 days; assemble and broil the bread fresh rather than storing the finished sandwich.

Frequently asked questions