bonappetit4.5
Classic Tuna Melt
Indulge in the ultimate tuna melt: creamy tuna salad, gooey cheese, and toasted bread. This simple, satisfying meal makes a perfect quick lunch or dinner.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Mix 1 small red onion, finely chopped, 1 celery stalk, finely chopped, ½ cup mayonnaise, ⅓ cup finely chopped dill, 1 Tbsp. drained capers or chopped pickled jalapeños, and 1 Tbsp. fresh lemon juice in a medium bowl until combined. Mix in one 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained, breaking up with a fork. Season generously with freshly ground pepper. Taste for salt and add up to 1 Tbsp. brine as needed.
celery stalk, finely chopped1. drained capers or chopped pickled jalapeños, plus 1 Tbsp. brine1 Tbsp. fresh lemon juice1 Tbsp7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained1Freshly ground pepper
2
Spread 2 Tbsp. butter, room temperature, over one side of 8 slices Pullman or sourdough bread, dividing evenly. Turn slices buttered side down. Divide 4 slices American cheese or sharp cheddar among 4 slices of bread. Divide tuna mixture evenly over cheese. Close up sandwiches with remaining 4 bread slices, buttered side up.
. butter, room temperature2 TbspPullman or sourdough bread8 slicesAmerican cheese or sharp cheddar4 slices
3
Heat a large cast-iron skillet over medium. Working in batches if needed, place sandwiches, cheese side down, in skillet and cook, turning once and pressing down with a fish spatula to ensure good contact with skillet, until bread is golden brown and crisp and cheese is melted, about ⏱️ 4 minutes per side (if using cheddar, cover pan after turning sandwiches to ensure cheese melts).
4
Transfer sandwiches to a cutting board and slice in half. Serve with dill pickles and kettle-style potato chips doused with hot sauce.
Dill pickles, kettle-style potato chips (preferably Cape Cod), and hot sauce (preferably Frank’s; for serving)
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