Cheesy Tuna Melts
Cheesy Tuna Melts
Ingredients
For the Dough
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
- 1/2 cup water, lukewarm, plus extra as needed
For the Filling
- 1/2 cup pickles, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/2 cup corn kernels, drained (canned or thawed)
- 6 ounces canned tuna, drained and flaked
- 1 teaspoon dried herbs, such as oregano, thyme, or Italian seasoning blend
- 1/4 cup mayonnaise
- 1 cup shredded cheese, such as cheddar, mozzarella, or a mix
For Serving (optional)
- 1 tablespoon cooking oil, or melted butter/ghee, for brushing
- 2 tablespoons fresh parsley, finely chopped, or chives, for garnish
- 1/2 cup dipping sauce, of choice
Instructions
- 1
Place the flour in a large mixing bowl. Add the cooking oil and salt. Gradually pour in the lukewarm water and mix by hand. Knead the dough until it forms a smooth, pliable ball. Add more water or flour as needed to achieve the correct consistency. Cover the bowl (e.g., with plastic wrap or a clean kitchen towel) and let the dough rest for 30 minutes at room temperature.
⏱️ 10 min
- 2
In a separate bowl, combine the chopped pickles, diced red bell pepper, finely chopped red onion, drained corn kernels, and flaked tuna. Add the dried herbs and mayonnaise. Finally, stir in the shredded cheese. Mix all ingredients thoroughly with a spatula until a homogeneous filling is formed.
⏱️ 10 min
- 3
Lightly dust a clean work surface with flour. Divide the rested dough into 8 equal portions. Take one portion of dough, flatten it slightly, then roll it out with a rolling pin into a thin, approximately rectangular or oval shape (about 1/8 inch thick).
⏱️ 5 min
- 4
Spoon a portion of the tuna filling onto one half of the rolled-out dough, leaving a small border. Fold the other half of the dough over the filling, creating a crescent shape. Gently press the edges of the dough to seal the filling completely, ensuring there are no openings. Repeat this process with the remaining dough and filling. Place the formed tuna melts on a baking sheet or a floured surface.
⏱️ 15 min
- 5
Heat a non-stick skillet over medium heat. Add a small amount of cooking oil to the pan. Carefully place a few assembled tuna melts into the hot pan, without overcrowding it. Cook them for several minutes per side, until they are golden brown, cooked through, and the cheese inside is melted and gooey. Remove the tuna melts from the pan and transfer them to a serving dish.
⏱️ 20 min
- 6
For a glossy finish and extra flavor, lightly brush the cooked tuna melts with a little cooking oil (or melted butter/ghee). Garnish with fresh chopped parsley or chives. Serve warm, optionally with a dipping sauce of your choice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Tuna Melts
For the Dough
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
- 1/2 cup water, lukewarm, plus extra as needed
For the Filling
- 1/2 cup pickles, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/2 cup corn kernels, drained (canned or thawed)
- 6 ounces canned tuna, drained and flaked
- 1 teaspoon dried herbs, such as oregano, thyme, or Italian seasoning blend
- 1/4 cup mayonnaise
- 1 cup shredded cheese, such as cheddar, mozzarella, or a mix
For Serving (optional)
- 1 tablespoon cooking oil, or melted butter/ghee, for brushing
- 2 tablespoons fresh parsley, finely chopped, or chives, for garnish
- 1/2 cup dipping sauce, of choice
Instructions
- 1
Place the flour in a large mixing bowl. Add the cooking oil and salt. Gradually pour in the lukewarm water and mix by hand. Knead the dough until it forms a smooth, pliable ball. Add more water or flour as needed to achieve the correct consistency. Cover the bowl (e.g., with plastic wrap or a clean kitchen towel) and let the dough rest for 30 minutes at room temperature.
⏱️ 10 min - 2
In a separate bowl, combine the chopped pickles, diced red bell pepper, finely chopped red onion, drained corn kernels, and flaked tuna. Add the dried herbs and mayonnaise. Finally, stir in the shredded cheese. Mix all ingredients thoroughly with a spatula until a homogeneous filling is formed.
⏱️ 10 min - 3
Lightly dust a clean work surface with flour. Divide the rested dough into 8 equal portions. Take one portion of dough, flatten it slightly, then roll it out with a rolling pin into a thin, approximately rectangular or oval shape (about 1/8 inch thick).
⏱️ 5 min - 4
Spoon a portion of the tuna filling onto one half of the rolled-out dough, leaving a small border. Fold the other half of the dough over the filling, creating a crescent shape. Gently press the edges of the dough to seal the filling completely, ensuring there are no openings. Repeat this process with the remaining dough and filling. Place the formed tuna melts on a baking sheet or a floured surface.
⏱️ 15 min - 5
Heat a non-stick skillet over medium heat. Add a small amount of cooking oil to the pan. Carefully place a few assembled tuna melts into the hot pan, without overcrowding it. Cook them for several minutes per side, until they are golden brown, cooked through, and the cheese inside is melted and gooey. Remove the tuna melts from the pan and transfer them to a serving dish.
⏱️ 20 min - 6
For a glossy finish and extra flavor, lightly brush the cooked tuna melts with a little cooking oil (or melted butter/ghee). Garnish with fresh chopped parsley or chives. Serve warm, optionally with a dipping sauce of your choice.
⏱️ 5 min