Zesty Spinach and Tuna Melts
Zesty Spinach and Tuna Melts
Ingredients
- 2 cans canned tuna in water, drained
- 5 ounces fresh spinach, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely minced
- 2 tablespoons celery, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 slices sourdough bread
- 4 slices provolone cheese
- 2 tablespoons butter, softened
Instructions
- 1
In a medium bowl, flake the drained tuna with a fork. Add the chopped fresh spinach, mayonnaise, Dijon mustard, lemon juice, minced red onion, chopped celery, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Lay out the 8 slices of sourdough bread. Spread a generous amount of the tuna and spinach mixture evenly over 4 of the bread slices.
⏱️ 3 min
- 3
Place one slice of provolone cheese on top of the tuna mixture on each of the 4 bread slices. Top with the remaining 4 slices of bread to form sandwiches.
⏱️ 2 min
- 4
Butter one side of each sandwich. Heat a large non-stick skillet or griddle over medium heat. Once hot, place the sandwiches butter-side down in the skillet. Cook for 3-5 minutes, or until the bread is golden brown and crispy.
⏱️ 5 min
- 5
While the first side is cooking, butter the top side of each sandwich. Flip the sandwiches and cook for another 3-5 minutes, or until the second side is golden brown and the cheese is melted and bubbly.
⏱️ 5 min
- 6
Remove the zesty spinach and tuna melts from the skillet, slice in half if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Spinach and Tuna Melts
- 2 cans canned tuna in water, drained
- 5 ounces fresh spinach, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely minced
- 2 tablespoons celery, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 slices sourdough bread
- 4 slices provolone cheese
- 2 tablespoons butter, softened
Instructions
- 1
In a medium bowl, flake the drained tuna with a fork. Add the chopped fresh spinach, mayonnaise, Dijon mustard, lemon juice, minced red onion, chopped celery, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Lay out the 8 slices of sourdough bread. Spread a generous amount of the tuna and spinach mixture evenly over 4 of the bread slices.
⏱️ 3 min - 3
Place one slice of provolone cheese on top of the tuna mixture on each of the 4 bread slices. Top with the remaining 4 slices of bread to form sandwiches.
⏱️ 2 min - 4
Butter one side of each sandwich. Heat a large non-stick skillet or griddle over medium heat. Once hot, place the sandwiches butter-side down in the skillet. Cook for 3-5 minutes, or until the bread is golden brown and crispy.
⏱️ 5 min - 5
While the first side is cooking, butter the top side of each sandwich. Flip the sandwiches and cook for another 3-5 minutes, or until the second side is golden brown and the cheese is melted and bubbly.
⏱️ 5 min - 6
Remove the zesty spinach and tuna melts from the skillet, slice in half if desired, and serve immediately.
⏱️ 1 min