fridgetonight

Products / Bumble Bee

Tuna salad melts with crispy edges

The shelf holds a tuna salad that's ready to eat, so we toast it between buttered bread until the edges turn brown and the filling warms through. A quick dinner for two, served hot with pickles or a cold drink on the side.

Serves 2. 12 minutes, 8 at the stove.

About 310 calories a serving, 15 g protein, 30 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 slices bread

From your shelf

  • 1 container (Bumble Bee) tuna salad

Staples

  • 2 tablespoons butter
  • pinch salt
  • pinch pepper

  1. Spread 2 tablespoons butter evenly on the outside of 4 slices of bread, one tablespoon per two slices. Divide the tuna salad in half and spread one half on the inside of two slices, then press the other two slices on top, buttered side out, to make two sandwiches.
  2. Set a skillet over medium heat. When it is hot, lay both sandwiches in the pan and cook until the bottom is golden brown and crisp, about 3 to 4 minutes, watching so they do not burn.
  3. Flip each sandwich and cook the other side until golden brown and the tuna salad is warm in the center, about 2 to 3 minutes more.

Note Swap the bread for flatbread or a roll if you prefer. Leftovers keep one day wrapped and cool but taste best eaten warm. Serve with pickles, hot sauce, or a side salad to stretch the meal.

On the label

LIGHT TUNA, WATER, CELERY, CARROT, SUGAR, MODIFIED FOOD STARCH, WATER CHESTNUT, LESS THAN 2% OF SALT, ONION, CARRAGEENAN, MUSTARD POWDER, ONION POWDER, ACETIC ACID, XANTHAN GUM, GLUCONO DELTA-LACTONE, COLOR ADDED.

Bumble Bee, deli salads, serving 71 GRM, package 2.5 oz/71 g. Ingredients as printed on the label.

More from Bumble Bee

Other tuna

Cooks as tuna, canned tuna, deli salad. Half of it left? Use up the tuna.

Had this in a photo? Cook with it Photograph your shelf