The ultimate comfort food classic. Flaky tuna salad mixed with creamy mayo and a hint of tang, sandwiched with sharp cheddar cheese and grilled until golden and gooey. A perfect quick lunch or dinner.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
954cal
47gprotein
60gcarbs
58g
Ingredients
10 oz Canned Tuna (packed in water, drained well)
0.5 cup Mayonnaise (full-fat recommended for creaminess)
A creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
Protein-packed tuna melt with creamy tomato soup – a soul-satisfying, energy-giving comfort meal!
This american dish is perfect for dinner. With 1126.91 calories and 50.529999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
8 slices Cheddar Cheese (sharp or medium)
4 tbsp Unsalted Butter (softened to room temperature)
Instructions
1
Prepare the Tuna Salad
In a medium bowl, add the well-drained canned tuna. Use a fork to flake it into fine pieces.
Add the mayonnaise, finely chopped celery, finely chopped red onion, fresh lemon juice, Dijon mustard, salt, and black pepper to the bowl.
Stir everything together until it's well combined and creamy. Taste and adjust seasoning if necessary.
2
Assemble the Sandwiches
Lay out the 8 slices of bread on a clean work surface.
Spread the softened butter evenly on one side of each slice of bread. This will be the outside of the sandwich.
Flip 4 of the bread slices over so the buttered side is down.
On the unbuttered side of these 4 slices, place one slice of cheddar cheese.
Divide the tuna salad mixture evenly among the 4 slices, spreading it over the cheese layer.
Place a second slice of cheddar cheese on top of the tuna salad.
Top with the remaining 4 slices of bread, ensuring the buttered side is facing up.
3
Grill the Sandwiches
Heat a large non-stick skillet or griddle over medium heat for about 1-2 minutes.
Carefully place 1 or 2 sandwiches in the hot skillet, depending on its size. Do not overcrowd the pan.
Grill for 3-5 minutes on the first side, until the bread is golden brown and crispy.
Flip the sandwiches carefully with a spatula and grill for another 3-4 minutes on the other side, until the second side is also golden brown and the cheese is fully melted and gooey.
Remove from the skillet and repeat the process with the remaining sandwiches.
4
Serve
Let the grilled sandwiches rest for a minute before slicing. This helps the cheese set slightly.
Slice the sandwiches in half diagonally and serve immediately.
Enjoy with a side of pickles, potato chips, or a simple green salad.
173cal
3gprotein
16gcarbs
12gfat
Ingredients
1000 g tomato (ripe and red, roughly chopped)
1 pcs onion (medium, chopped)
4 pcs garlic (cloves, chopped)
1 inch ginger (peeled and grated)
2 tbsp butter
1 pcs bay leaf (large)
1.5 tsp sugar (to balance tomato tanginess)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
2 cup water
0.25 cup fresh cream (light or heavy cream)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Sauté the aromatics
Heat butter in a large pot or pressure cooker over medium heat. Once melted, add the bay leaf and sauté for 30 seconds until fragrant.
Add the chopped onion, garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
2
Cook the tomatoes
Add the chopped tomatoes, salt, black pepper, and sugar to the pot.
Stir everything together and cook for 5-7 minutes until the tomatoes start to break down and become soft and pulpy.
3
Simmer the soup base
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. If using a pressure cooker, close the lid and cook for 2-3 whistles.
4
Blend and strain the soup
Turn off the heat and let the soup cool slightly. Remove and discard the bay leaf.
Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.
5
Finish and serve
Place the pot with the strained soup back on the stove over low heat.
Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil.
Taste and adjust seasoning if needed.
Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.
