Quick Tuna Melt Recipe – Parsley & Celery Sourdough Toastie

Last Updated on 2 months by Neha Deshmukh

Quick Tuna Melt Recipe – Parsley & Celery Sourdough Toastie

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting, and seriously delicious lunch. This tuna melt recipe is my go-to for those days. It’s super easy to throw together, packed with flavour, and honestly, it just hits the spot. I first made this when I was craving something warm and cheesy, and I’ve been hooked ever since!

Why You’ll Love This Recipe

This isn’t your average tuna melt. We’re taking things up a notch with a few simple additions. The fresh parsley and celery add a lovely crunch and brightness, while the sourdough bread gives it a fantastic tang. Plus, gooey Gouda cheese? Yes, please! It’s a perfect balance of textures and flavours, and it comes together in under 15 minutes. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make this amazing tuna melt:

• 2 tins (approximately 200g total) canned tuna, in water or oil
• 1 medium onion, finely chopped
• 2 tbsp chopped parsley leaves
• 2-3 tbsp chopped celery
• 1/4 cup + 2 tbsp mayonnaise (about 60ml + 30ml)
• 1 tbsp lemon juice
• 2-3 thick sourdough bread slices
• 1 medium tomato, sliced
• 4 Gouda cheese slices

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference:

• Sourdough Bread: Don’t skimp on the bread! Sourdough’s slight tanginess really complements the tuna. If you can, get a loaf from a local bakery – it makes a huge difference.
• Gouda Cheese: Gouda melts beautifully and has a lovely, slightly nutty flavour. It’s my favourite for tuna melts, but feel free to experiment!
• Fresh Parsley & Celery: These aren’t just for show! They add a wonderful freshness and crunch that really elevates the whole sandwich. I always have a bunch of parsley in the fridge for a quick flavour boost.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (390°F). This is important – we want that cheese nice and bubbly.
2. Drain the tuna really well. Nobody likes a soggy tuna melt! Flake it with a fork in a bowl.
3. Add the chopped onion, parsley, celery, mayonnaise, and lemon juice to the tuna. Give it a good mix – you want everything nicely combined. Season with salt and pepper to taste.
4. Spread the remaining 2 tbsp of mayonnaise on one side of each bread slice. This will help with browning and add extra flavour.
5. Now for the fun part! Layer the tuna mixture, tomato slices, and Gouda cheese on one slice of bread. Top with the other slice, mayonnaise-side up.
6. Pop it in the oven and broil for 4-5 minutes, or until the cheese is melted and bubbly and the bread is golden brown. Keep a close eye on it – ovens can vary!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the tuna mixture. You want to be able to spread it evenly on the bread.
• If you don’t have a broiler, you can bake the tuna melt in the oven at 180°C (350°F) for about 10-15 minutes.
• For extra flavour, try adding a sprinkle of paprika or garlic powder to the tuna mixture.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply use your favourite gluten-free bread! There are some really good options available these days.
• Spice Level: Add a pinch of cayenne pepper to the tuna mixture for a little kick. My friend loves this!
• Cheese Variations: Cheddar, Monterey Jack, or Pepper Jack would all be delicious substitutes for Gouda.
• Quick Weekday Lunch Option: Make individual open-faced tuna melts on smaller bread slices for a super quick and easy lunch.

Serving Suggestions

This tuna melt is fantastic on its own, but it’s even better with a side of:

• A crisp green salad
• Some crunchy pickle slices
• A bowl of tomato soup (classic!)

Storage Instructions

This tuna melt is best enjoyed immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in the oven or toaster oven for best results.

FAQs

Let’s answer some common questions:

• Is this tuna melt best served immediately? Absolutely! The bread will get soggy if it sits for too long.
• Can I use a different type of bread? Of course! But I highly recommend sourdough.
• What’s the best way to drain the tuna? Press it with the back of a fork in a colander.
• Can I make this tuna melt ahead of time? You can prepare the tuna mixture ahead of time, but I wouldn’t assemble the sandwich until you’re ready to bake it.
• What can I substitute for mayonnaise? Greek yogurt or avocado would both work well as healthier alternatives.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all.