My late mother made tuna a regular part of our family’s meal rotation. One was an entree, what we call in Minnesota a “hotdish.”
Her recipe called for two cans of tuna, drained, stirred into a can of cream of mushroom soup simmering in a sauce pan.
It was plated by ladling it piping hot over crunchy “Chinese noodles.”
We affectionally called the dish (polite version) “tuna stuff.”
Tuna melts entered the scene as we got older, and she followed a pretty standard recipe. As we children got older, we all adapted our own variations to our individual tastes.
My long term tuna melt recipe is to take two cans of solid white in water, drain, break up with a fork in a mixing bowl. Add in 1 T of mayo, and 1 of yellow mustard.
My mom would add in diced dill pickles or celery for crunch. I’ve elevated it to used diced quality Kalamata olives. On white toast, covered with your favorite cheese, under the broiler til the cheese is bubbling. I like mine when the cheese takes on a little burn!
Favorite Tuna Recipes