Tuna Melt
sandravalvassori.com
A mouthwatering cheesy Tuna Melt recipe that comes together in 20 minutes or less! This open-faced version of the the classic tuna melt sandwich is even quicker and easier to make, and may even look a little fancier. Perfect as a light meal for busy weeknights and always a huge hit.
Servings: 4
Ingredients
- 2 (6-8 ounce) cans water-packed tuna, drained well
- 1/3 cup mayonnaise (see notes)
- 1/2 cup finely diced celery (preferably the tender center ribs and hearts)
- 2 dill pickles finely chopped (can use about 8-10 gherkins)
- 1/3 cup finely diced red onion
- 1 teaspoon whole grain mustard (or use Dijon)
- 2 Tablespoons freshly chopped dill
- 1/2 teaspoon sea salt or kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 slices sandwich bread I like sourdough or rye
- 4 ounces grated sharp cheddar cheese (see notes)
Instructions
- Place the drained tuna in a medium bowl. Use a fork to break up the tuna into smaller flakes. If you used tuna in olive oil, or tuna that was packaged in chunks, you may not need to flake it much.
- Add the mayonnaise, celery, pickles, onion, mustard, and dill to the tuna bowl. Mix until the ingredients are combined and the tuna is well-saturated. Season with salt and pepper and stir again. Taste and add a little more salt and pepper, if needed. If not using right away, cover and refrigerate the tuna salad for up to 4 days.
- Toast the bread slices in a toaster or toaster oven (or under the broiler). Let them cool for a few minutes on a sheet pan in a single layer so they get even crispier.
- Position an oven rack in the top third of the oven and turn on the broiler.
- Spread about 1/2 cup of the tuna mixture evenly on each piece of toast so it covers the entire slice. Sprinkle the cheese evenly over the slices, doing your best to cover the tuna completely. Broil just until the cheese melts, 1 to 2 minutes. Watch it carefully so the cheese doesn't burn!
- Sprinkle with a little more freshly ground black pepper and fresh dill, if desired. Serve immediately.
Notes
Mayonnaise: Some brands/verieties of tuna will be drier than others. Add a little more mayonnaise if your mixture seems too dry.
Cheese: I prefer to use a white flavourful cheese that has really good melting qualities. My favourite cheese to use in a tuna melt is a very aged cheddar such as Balderson. Gruyere, Emmenthal, Swiss, Fontina, Monterey Jack, or Colby, would all be great options. I would try not to use mozzarella becasue it has very little, if any, flavor.
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- Make ahead: You can make the tuna salad up to 4 days ahead. Keep covered and refrigerated until ready to use.
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- Store: Any leftover tuna melts can be placed in an airtight container and refrigerated for up to 3 days. The bread will soften but it will still be delicious.
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- Reheat: To reheat the tuna melts, place them on a sheet pan and broil for 2 minutes.