Description
This recipe guides you through making a classic diner-style tuna melt. It features perfectly grilled sourdough bread, melted cheese, and a flavorful tuna salad filling.
Ingredients
Scale
- 2 cans (5 ounces each) tuna in water, drained
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, softened
- 4 slices cheddar cheese
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, black pepper, and salt. Mix until well combined.
- Spread softened butter on one side of each slice of sourdough bread.
- Place two slices of bread, butter-side down, in a large skillet or on a griddle over medium heat.
- Place one slice of cheddar cheese on each bread slice in the skillet.
- Spoon half of the tuna salad mixture onto one of the cheese-topped bread slices.
- Top the tuna salad with another slice of cheddar cheese.
- Place the second cheese-topped bread slice (butter-side up) on top of the tuna salad.
- Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
- Repeat with the remaining ingredients to make the second tuna melt.
- Slice in half and serve immediately.
Notes
- Use good quality sourdough bread for the best results.
- Adjust the amount of mayonnaise to your preference for a creamier or less creamy tuna salad.
- Feel free to add a pinch of paprika or a dash of hot sauce to the tuna salad for extra flavor.
- To ensure even melting, you can cover the skillet with a lid for the last minute of cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg