A delicious and easy-to-make tuna melt recipe that combines creamy tuna salad with melted cheddar cheese on toasted sourdough bread.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:Serves 2
Category:Sandwich
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cans (5 ounces each) tuna in water, drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
4 slices of sourdough bread
4 slices of cheddar cheese
2 tablespoons butter, softened
Optional: sliced tomatoes and pickles for topping
Instructions
In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, celery, red onion, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
Heat a skillet over medium heat. While the skillet is heating, spread softened butter on one side of each slice of sourdough bread.
Place two slices of bread, buttered side down, in the skillet. Top each slice with half of the tuna mixture and a slice of cheddar cheese.
Place the remaining slices of bread on top, buttered side up. Cook for about 3-4 minutes or until the bottom is golden brown.
Carefully flip the sandwiches and cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.
Remove from the skillet and let cool for a minute. If desired, add sliced tomatoes and pickles before cutting in half and serving.
Notes
For a healthier version, substitute Greek yogurt for mayonnaise and use whole grain bread.
Add sliced avocado or jalapeños to the tuna mixture for an extra flavor kick.