Classic Tuna Melts
Crispy toasted bread with creamy tuna salad and melted cheese for a comforting meal.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1/4 cup diced celery
- 2 tbsp diced red onion
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
- 4 slices bread (sourdough or whole wheat)
- 4 slices cheddar cheese
- 2 tbsp butter, softened
Nutrition Facts
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Instructions
Make the tuna salad: In a bowl, combine drained tuna, mayonnaise, celery, red onion, lemon juice, Dijon mustard, salt, and black pepper. Mix well.
Butter the bread: Lightly butter one side of each bread slice. This will be the outer side when grilling.
Assemble the melts: On the unbuttered side of two bread slices, spread a generous layer of tuna salad. Top each with two slices of cheddar cheese.
Close the sandwiches: Place the remaining bread slices on top, buttered side facing out.
Grill the melts: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
Serve: Remove from the skillet, cut in half if desired, and serve warm.
Chef's Tips
- Cheese Options: Try using Swiss, provolone, or pepper jack cheese for a different flavor.
- Extra Crunch: Add a handful of crushed potato chips or pickles to the tuna salad for extra texture.
- Healthy Twist: Use Greek yogurt instead of mayonnaise for a lighter version.
- Spice It Up: Add a dash of hot sauce or cayenne pepper to the tuna salad for some heat.
- Storage: Tuna salad can be made ahead and stored in the fridge for up to 2 days.
