One of my favorite sandwiches has to be the classic tuna melt sandwich. I have been making myself this delicious sandwich for years and years, even before I knew there was such a thing as a tuna melt!
Usually I make it in a skillet on top of the stove and its delicious. My own favorite creamy tuna salad, with lots of cheese and crisp buttery bread. Its fabulous!
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This past year I bought myself an air fryer however and I am keen to use it whenever I can. I decided to try it out with making my tuna melt today and I can tell you now that I will never make a tuna melt any other way from now on!
Yes, It is that good! Seriously tasty!
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And its not that the tuna salad is any tastier. It is the same old tuna salad recipe I have been making for eons. Tuna, mayonnaise, pickle relish and and a few other bits.
I haven't changed the cheese either. Its good old processed cheese slices. Perfect for a tuna melt.
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Its the buttery, light, crispness of the bread! I mean wowza!! Wowza!! This is a game changer here.
The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth!
This is some serious deliciousness here! Why didn't I think of this before!!!
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WHAT YOU NEED TO MAKE AN AIR FRYER TUNA MELT
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
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You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Simple ingredients as always!!
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I always use Albacore Tuna. It has a lovely light color and a beautiful flavor. I have been buying it for 40 years now on the advice of an older Italian Nonna I met in the grocery store one day.
She saw the tuna I was buying and quickly told me, no buy. Its garbage. She said only buy Albacore, its the best, and so I did and I have never looked back.
She also told me that rounded blunt ended carrots were the sweetest and best. She was right on that score also!
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Some of you may balk at my use of processed cheese slices for my tuna melt, but you know, what works works. And they taste good.
I do buy the really good ones. Kraft Extra Cheddar Cheese slices. They taste the best, and are more like American Cheese Slices, which are the best in my humble opinion. But we can't get them here.
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Also, plain old wonder bread. White. It works best. You can try an artisanal bread if you want, but I think they get tooo crunchy and hard. Gum ripping.
Wonder white works best. Again, this is only my humble opinion. I know what I like and this is what I like.
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HOW TO MAKE AN AIR FRYER TUNA MELT
Depending on the type of air fryer you have you will only be able to cook one of these at a time. Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
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Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
Using a serrated knife, cut in half diagonally to serve.
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Just look at how nice and crisp and buttery the bread turns out, and yet still soft inside. That tuna salad is perfect just the way it is. Not too much mayonnaise, just the right amount. And the cheese has the perfect amount of ooze.
In short, this is the perfect tuna melt. I really hope if you have an air fryer you will want to try this delicious sandwich out. I think I am going to try making a grilled cheese like this next.
If the results of this sandwich are anything to go by, a grilled cheese will be AMAZING done in the air fryer!
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If you are on the hunt for a delicious sandwich today, here are a few of my other options:
CROISSANT TURKEY CLUB SANDWICH - I do love a good club sandwich, but they are often too large for me to manage to eat. This one, done on a flaky buttery croissant is not only delicious, but is the perfect size for my aging appetite!
WORLD'S GREATEST HAM SANDWICH - A tall claim to make, but I stand by it. With ham, tomatoes, lettuce, home picked onions, cheese and an herbed mayonnaise.
WORLD'S BEST BLT - Another tall claim that I stand by. Crisp bacon, crisp rocket leaves, sweet tomatoes, a tasty basil mayonnaise and a house dressing drizzle. All served on a rustic baguette.
Air Fryer Tuna Melt
Yield: 2 sandwiches
Prep time: 7 MinCook time: 8 MinTotal time: 15 Min
This air fryer tuna melt is so delicious! Crisp and buttery on the outside and filled with lots of tasty tuna salad and gooey cheese on the inside.
Ingredients
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Instructions
- Depending on the type of air fryer you have you will only be able to cook one of these at a time.
- Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
- Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
- Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
- The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
- Using a serrated knife, cut in half diagonally to serve.
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I love this time of year when our tastes are craving and enjoying all the freshness that the summer season has to offer. Winter lasts far too long so we have learned here in the Northern Hemisphere to make hay while the sun shines!
The tomatoes and basil are not quite ready yet for the picking . . . but in another few weeks they should be. That's when recipes like this beautiful Chicken Caprese Recipe will come in very handy!
Not only is it a delicious recipe, but it is also a very quick and easy recipe, making it ideal for weeknight suppers or even lunches with its light fresh flavors!
This is a dish that screams fresh and summer! Simple enough for every day and yet at the same time special enough that you can easily serve it to company.
It is a dish I used to make often for the ladies that lunched at the manor in the summer months. They really enjoyed it!
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Fresh tender, moist pieces of chicken are slit open, seasoned and layered with milky mozzarella cheese, sliced ripe tomatoes, and fresh basil leaves, before being pan grilled to perfection.
With the pan juices drizzled over top, along with some basil pesto and a garnish of fresh basil leaves and sautéed sliced garlic, it makes for a dish with a very pretty presentation!
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One of the most delicious dishes in Italian Cuisine is the Caprese Salad, or Insalata Caprese. This tasty chicken dish is a play on the simplicity of those flavors.
The Caprese Salad came to live shortly after the first world war when an Italian Mason wanted to bring to life and taste the colors of the Italian flag in a show of great patriotism. Over time it has become known as staple dish of Capri and is very popular.
Such a simple thing, with such simple ingredients and flavors. There is much to fall in love with here when the flavors, colors and textures are married together with mild flavored chicken breasts!
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WHAT YOU NEED TO MAKE THIS TRADITIONAL CHICKEN CAPRESE RECIPE
The ingredients given are enough for one serving of this tasty chicken, but can easily be multiplied to create as many servings as you require!
- one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
- fine sea salt and black pepper
- 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
- 2 to 3 tomato slices, depending on the size
- 4 to 5 fresh basil leaves
- 2 tsp olive oil
- 1 clove garlic, peeled and thinly sliced
- prepared Basil Pesto for serving
- fresh basil sprigs to garnish
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I wouldn't recommend using anything other than fresh mozzarella cheese for this. Its got just the right flavor and texture. I lucked in and was able to get some today that was marked down by 30% as it was at its sell by date.
I used what I needed and then sliced the rest and froze individually, ready to take out as and when I need some.
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Today I used a good store bought Pesto, but once the basil really gets going I will be making my own pesto. There is nothing like fresh made pesto. You can find a link for that recipe on the recipe card. Its so delicious!
I use free range, free from antibiotics, chicken when I can find it.
I had to make do with hothouse tomatoes today. I cannot wait for tomato season when there will be an abundance of fresh ones to use. I used baby plums, but ideally you should use larger ones. I used about 6 baby plums cut into 1/2 inch slices.
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HOW TO MAKE CHICKEN CAPRESE
Its quite simple really. All you need is a nice sharp knife and a good, heavy bottomed non-stick skillet! Half an hour later, Bob's your uncle!
Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.
Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover, pressing the edges down to seal the filling in tightly.
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Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.
Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese is melting.
Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.
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This is so pretty when you cut it open to reveal all of the colors inside. That tender perfectly cooked chicken, the green basil, that sweet milky cheese.
This simple dish forms its own delicious pan sauce as the milky liquid from the cheese and the tomato juices mingle together with the caramelized drippings from the browned chicken.
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Looking for more delicious chicken breast recipes? Here are some I can highly recommend!
SWISS STYLE CHICKEN - Tender pieces of chicken topped with a creamy tarragon and brandy sauce, topped with sautéed mushrooms, garlic and gruyere cheese. Delicious!
CHICKEN, CHEESY LEEKS AND SPINACH - Chicken breasts are topped with wilted leeks, a delicious cheesy sauce and crispy crumbs and then baked to tender perfection.
HERB AND LEMON ROASTED CHICKEN BREASTS - This is a delicious way of preparing chicken breasts which keeps them moist and very flavorful. It works best with skin on, bone in breasts!! Deliciously herby!
Chicken Caprese
Yield: 1
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Instructions and amounts are given here for one serving, but this can easily be multiplied to make as many servings as you wish. This is pure and simple Italian deliciousness.
Ingredients
- one (6 to 8 ounce) boneless, skinless chicken breast, trimmed
- fine sea salt and black pepper
- 2 ounces (60g) Fresh mozzarella cheese, cut into 1/4 inch slices
- 2 to 3 tomato slices, depending on the size
- 4 to 5 fresh basil leaves
- 2 tsp olive oil
- 1 clove garlic, peeled and thinly sliced
- prepared Basil Pesto for serving
- fresh basil sprigs to garnish
Instructions
- Pat the chicken dry. Cut a lengthwise pocket into the side of each piece of chicken, taking care not to cut all the way through. Open it up like a book and season the chicken well on both sides with salt and pepper.
- Layer each breast on the bottom half with the mozzarella cheese, 2 to 3 tomato slices, and 4 to 5 basil leaves. Fold the top half over to cover.
- Heat the oil over medium heat in a heavy bottomed non-stick skillet. Add the slices of garlic and sauté until golden brown, a bout 4 minutes. Scoop out to a paper towel lined plate, leaving the oil in the pan. Increase the heat to medium high.
- Add the chicken, presentation side down. Sauté until golden brown, about six minutes. Flip over and cook for a further 5 minutes. (If the meat is darkening too quickly, turn the temperature down.)
- Cover and cook for 2 to 3 minutes longer, until the chicken is cooked through and the filling is hot and the cheese melting.
- Carefully transfer to a heated plate. Pour the pan juices over top. Garnish with pesto, browned garlic slices, and a few sprigs of fresh basil.
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I love turkey burgers. I will choose a turkey burger over a beef burger any day of the week, and this recipe that I am sharing with you today is the best turkey burgers!
Some people think that burgers made with poultry can be dry, but I have a secret for making moist turkey burgers. Read on to find out what it is!! These truly are delicious burgers!
Not only are they delicious but they are also low carb, keto, gluten free and diabetic friendly. True, there is no bun, but you don't need a bun in order for a burger to be tasty!
I can promise you that you will not miss the bun on these at all! Of course if you are a die-hard bun lover, by all means add a bun. As a Diabetic I am always watching my carbs and if I can cut down on them without compromising taste, I will!
These delicious turkey burgers turn out juicy and flavorful every single time you make them. They are also very quick to make. Seared to perfection on both sides with locked in flavor and juiciness, they never disappoint!
This is a small batch recipe, meant to be enjoyed by two people, or one with leftovers, but you can certainly double up on everything very easily if you wish!
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WHAT YOU NEED TO MAKE LOW CARB TURKEY BURGERS
Its simple, really . . .
For the burgers:
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
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For the garlic aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
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I always use regular ground turkey, which is a nice mix of thigh and breast meat. You can of course use all of one or the other, but I find a mix of the two works very well.
The thigh meat helps to prevent the burgers from becoming too dry and keeps them tender. Just as you would not use extra lean ground beef to make a good beef burger, you need a mix of lean and fat to make a good turkey burger as well.
There is plenty of onion, garlic and parsley to give addition flavor and color.
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Another secret I employ is to use a bit of full fat mayonnaise in the mixture. This helps to bind the meat and the onions together whilst adding flavor and moisture.
My final secret is to make the burgers from two thin patties, encasing a thin layer of butter in the middle. You can of course leave this step out if you wish, but it really does add to both the flavor and the tenderness.
In short, delicious, DELICIOUS! Butter makes everything better! That's my story and I'm sticking to it!
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HOW TO MAKE LOW CARB TURKEY BURGERS
These really do go together quickly, especially if you have all of the elements assembled and done before you start like the aioli.
Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
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Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side. Today I used a heavy bottomed skillet.
Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
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All you really need on the side of these is a nice salad. If you are really craving fries, why not add a delicious side of AIR FRYER TURNIP FRIES.
They really are delicious and make the perfect side dish. They are also low carb and keto/diabetic friendly!
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I think you will find that these are a really delicious burger option and make for a great weeknight supper option. I am no stranger to the turkey burger. Some other turkey burger recipes on here are:
HERBED TURKEY BURGERS - A delicious blend of parsley, sage, rosemary and thyme. Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix.
SPICY RANCH TURKEY BURGERS - There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco. A cool ranch slaw helps to counterbalance the heat. A delicious combination for sure.
TASTY TURKEY DIVAN BURGERS - With a delicious twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar I was able to come up with a delicious burger with all of the flavours of a Divan casserole. These are fabulously tasty burgers!
If you have never tried a turkey burger, don't you think its about high time you did? I guarantee you will be most pleasantly surprised, and you just may discover a new favorite!!! Leaner, cheaper and incredibly delicious!
Low Carb Turkey Burgers
Yield: 2
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
This is a small batch recipe, which yields two delicious turkey burgers. I have replaced the bun with a thick slice of iceburg lettuce. With a delicious garlic aioli mayo dressing you won't miss the bun at all. These are fabulously tasty.
Ingredients
- 1/2 pound ground turkey
- 1 TBS butter, cut into thin slices
- 1 medium red onion, peeled and finely chopped, divided (1/2 will be used to garnish)
- 2 TBS fresh parsley, minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBS mayonnaise
- 2 thick slices of iceberg lettuce
- 2 swiss cheese slices
- butter or oil for grilling/frying
For the aioli:
- 1/4 cup (55g) full fat mayonnaise
- 1 tsp minced garlic
- 1/4 tsp salt
- fresh ground black pepper
- 1/2 TBS Dijon mustard
- 1/2 tsp Worcestershire sauce
Instructions
- Pop the turkey into a bowl. Add the parsley, 1/2 of the chopped onion, garlic powder, salt, pepper and mayonnaise. Mix well to combine.
- Shape the turkey mixture into 4 thin patties. Place two on a cutting board. Divide the thin slices of butter between the two, placing them in the center of the burgers. Place the other patties on top and seal around the edges to encase the butter completely.
- Whisk together all of the ingredients for the garlic aioli to combine. Set aside.
- Heat a grill pan or the BBQ to medium. Grease as desired. Add the burger patties. Grill for 7 minutes per side.
- Add the sliced cheese for the last 2 minutes of cook time, allowing it to melt.
- Place one slice of iceberg lettuce on each of two plates. Divide the aioli between the two, scatter the remaining onions over top. Place a burger on top of each, cheese side up, and serve immediately.
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