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Mozzarella Tuna Melt – vegetarian recipe
Stav Kogan

Mozzarella Tuna Melt

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Servings: 2 servings
Calories: 110
Ingredients Method Nutrition

Ingredients
  

  • 1.0 tbsp (15ml) olive oil
  • 0.5 cups (75g / 2.65 oz) diced yellow onion
  • 8.0 oz (225g) canned tuna
  • 0.25 cups (55g / 1.94 oz) mayonnaise
  • 2 large eggs (approx. 100g / 3.5 oz)
  • 2.0 oz (55g) shredded mozzarella cheese
  • 1 green onion (approx. 15g / 0.53 oz), sliced
  • Control Your Heat: When you add the eggs, make sure your skillet isn't too hot. You want to gently scramble the mixture so the eggs remain tender and creamy while the mozzarella melts, rather than becoming rubbery.
  • Amp Up the Flavor: While the base recipe is fantastic, you can easily customize this dish. Try adding a pinch of smoked paprika, a dash of hot sauce, or a teaspoon of Dijon mustard to the tuna mixture for a complex flavor boost.

Method
 

  1. Heat 1. 0 tbsp. (15ml) olive oil in a skillet over medium heat, add the 0. 5 cups (75g / 2.65 oz) diced yellow onion, and cook for 5 minutes until softened.
  2. Strain the 8. 0 oz (225g) canned tuna completely, flake it into the skillet, and stir in the 0. 25 cups (55g / 1.94 oz) mayonnaise and 2 large eggs (100g / 3.5 oz).
  3. Season the mixture well to your liking, sprinkle the 2. 0 oz (55g) shredded mozzarella cheese over the top, and cook for 2 minutes or until the cheese melts completely.
  4. Remove from heat, top with the sliced green onion, and serve your warm meal immediately.
  5. Drain the Tuna Thoroughly: To prevent a soggy or watery dish, press as much liquid out of your canned tuna as possible before flaking it into the skillet. A dry base ensures the mayonnaise and eggs bind everything together perfectly.
  6. Grate Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents (like potato starch) that prevent it from melting smoothly. For that perfect, gooey cheese pull, buy a block of mozzarella and grate it yourself.

Nutrition

Calories: 110kcalProtein: 26gFat: 10g

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