Making tuna melts is one of my favorite ways to eat canned tuna, especially during the summer using fresh Michigan tomatoes. I use quality 100 % albacore wild tuna, salt free, no oil or water and when I added my tzatziki sauce it made a heck of a recipe.
I have always used good ole American cheese slices but decided to try Gruyere instead. This will be my new cheese of choice for this simple, nourishing, healthy tuna melt. Look at the way it drapes over those 2 fresh slices of tomatoes – too bad the Michigan tomato season is coming to an end!
Yes, American cheese is out and Gruyere is in!!!
Roasted Garlic and Sumac Tzatziki
- 1 large head of garlic (or use garlic puree)
- 1/4 cup olive oil (only if you don’t use garlic puree)
- 1 English cucumber
- 1 tsp. kosher salt
- 3 cups full-fat Greek yogurt
- 2 tbsp. fresh dill, minced
- 1-1/2 tbsp. sumac (has a tangy lemon flavor but less tart than lemon juice)
- 1 tbsp. red wine vinegar
- 1/2 tsp. garlic powder
Preheat the oven to 425°F. Cut off the top of a head of garlic and place on a piece of foil. Drizzle with a little olive oil and wrap it up. Roast for about 45 minutes; cool. Squeeze out the cloves and mash until smooth.
Peel the cucumber and grate it on the smallest hole of your grater. Squeeze out as much liquid as you can. Place the cucumber in a bowl and add 1 tsp. kosher salt; let stand for 10 minutes and remove the liquid again. Add the mashed, roasted garlic (or garlic puree) to the cucumber. Stir in the remaining olive oil (if using) and the rest of the ingredients. Refrigerate for at least 1 hour before serving.
Recipe by cookingwithauntjuju.com
Home made tzatziki…
Greek Tuna Melts with Tzatziki
- 5 oz. canned tuna
- 1/4 cup tzatziki
- red onion, diced to taste
- squirt or two of fresh lemon juice
- homemade cheese and herb English muffins or sourdough English muffins
Combine above ingredients. Toast English muffin halves. Layer desired amount of tuna on top of English muffins, slice of tomato and a slice of cheese. Gruyere really goes well with this recipe. Toast again until cheese melts. For my “old” tuna melt recipe go here…
http://cookingwithauntjuju.com/2018/09/22/greek-tuna-melts-with-tzatziki/
Have you ever seen these cheese bags or sheets at your local grocery store? They are wonderful and I just love them. They keep good cheese (like gruyere) fresher and for a longer period of time. They can be reused too!
Linking to Angie @ Fiesta Friday #242 and Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog
Nice
Thank you!
mmm this looks so tasty! I love the idea of using yogurt with tuna.
I saw the cheese storage bags but didn’t try them yet, so thanks for the recommendation!
My tzatziki sauce is extra good and added some great flavor to the tuna melts. I love the bags – the paper not so much 🙂
Good to know! 🙂
I love tuna melts and that cheese on top is calling my name!! Thanks for sharing at this week’s Fiesta Friday, Aunt Juju. Have a lovely week ahead.
Me too Jhuls – you can’t have a better lunch/dinner than this. Simple and nutritious!
These look gorgeous Judi. Love anything tuna, and with that melted cheese on top? It’s definitely one I’d love to try. Cheese bags huh? Not sure I’ve seen them before.
Thanks Loretta – Next time I make tzatziki I will be making these tuna melts – great flavor! The bags really work and help to keep my cheese organized as I can find them easily in the refrigerator. Pricey maybe but they can be reused…
I have those bags and I just love them! These tuna melts are really inspired. Love them served with tzaziki!
Aren’t the bags great Mimi! I first found the paper and then the bags. The bags are a great way to store cheese and I always have a few different kinds in my refrigerator!
Wowsers this sounds like a taste sensation! Simple flavours powerfully put together. Just delicious. Thank you for sharing with #FiestaFriday
Thanks – my homemade tzatziki sauce made all the difference. I like this version better than my other one and it’s healthier too!
I love a good tuna melt and I believe yours to be just that. I’ve never made a Greek Tuna Melt and would of never thought of using sumac. But, it works now that I think about it and it’s on my “Must Make” list now.
Thanks Ron – before I found this recipe for Tzatziki I felt most recipes were rather bland. Sumac gives it some character and of course great flavor.
You certainly have taken a tuna melt to new heights and that tzatziki sauce sauce sounds great.
Thanks Karen – I make a spicy tzatziki sauce and it paired well with the tuna fish.