Tuna Melt

Name: Tuna Melt
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cans tuna in water (5 oz), drained; 2 tbsp mayonnaise; 1 celery stalk, finely diced; 2 tbsp red onion, finely diced; 1 tsp Dijon mustard; 2 tsp fresh lemon juice; 1/4 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 slices sourdough bread, thick slices; 2 tsp unsalted butter, softened; 2 oz sharp cheddar cheese, sliced; 1 tomato, thinly sliced

A diner-style open-faced sandwich piled with creamy tuna salad and melted cheddar on toasted sourdough - golden, bubbling, and deeply satisfying.

18 minEasyServes 2520 cal/serving

AmericanLunchStovetopPescatarianHigh ProteinHalal-friendlyNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans tuna in water (5 oz), drained
2 tbsp mayonnaise
1 celery stalk, finely diced
2 tbsp red onion, finely diced
1 tsp Dijon mustard
2 tsp fresh lemon juice
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 slices sourdough bread, thick slices
2 tsp unsalted butter, softened
2 oz sharp cheddar cheese, sliced
1 tomato, thinly sliced

Instructions

1

In a bowl, combine 2 cans drained tuna in water (5 oz), 2 tbsp mayonnaise, 1 finely diced celery stalk, 2 tbsp finely diced red onion, 1 tsp Dijon mustard, 2 tsp fresh lemon juice, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix well and taste for seasoning.
2

Spread 2 tsp softened unsalted butter on one side of each 2 slices thick slices sourdough bread. Place buttered-side down in a cold skillet. Heat over medium heat until the bread is golden and crisp on the bottom, about 3 minutes.
3

Flip the bread toasted-side up. Divide the tuna mixture between the slices. Layer 1 thinly sliced tomato over the tuna, then top with 2 oz sliced sharp cheddar cheese.
4

Cover the skillet with a lid and cook over medium-low heat for 3 to 4 minutes, until the cheese is fully melted and bubbly. Serve open-faced immediately.

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Questions

What should Tuna Melt look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until the bread is golden and crisp on the bottom. Step 4: cook until the cheese is fully melted and bubbly.

What can I use instead of Dijon mustard in Tuna Melt?

The entry for Tuna Melt calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Tuna Melt dairy-free?

Yes. The dairy in Tuna Melt is 2 tsp unsalted butter, softened, 2 oz sharp cheddar cheese, sliced. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Tuna Melt gluten-free?

Yes. The gluten in Tuna Melt is 2 slices sourdough bread, thick slices. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Tuna Melt contain fish?

Yes: 2 cans tuna in water (5 oz), drained. The full allergen list for this entry is gluten, dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Tuna Melt?

One serving (the recipe makes 2) has 28 g of protein in about 520 calories, alongside 32 g carbohydrate and 24 g fat, plus 1 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How long does Tuna Melt keep?

Refrigerate what is left of Tuna Melt within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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