Tuna Melt
A diner-style open-faced sandwich piled with creamy tuna salad and melted cheddar on toasted sourdough — golden, bubbling, and deeply satisfying.
Ingredients
- 2 cans canned tuna in water, 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
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1
In a bowl, combine 2 cans drained canned tuna in water, 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.
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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.
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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.
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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.