Tuna Melt
This Tuna Melt recipe features a rich, creamy filling with tuna, cheeses, and fresh vegetables, all toasted to perfection between slices of artisan sourdough bread.
Ingredients
For the Tuna Mixture
- 1 small red onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small red bell pepper, finely chopped
- ⅔ cup mayonnaise
- ¼ cup cream cheese, softened
- ⅓ cup fresh dill, finely chopped
- 1 tablespoon capers, drained and chopped
- 2 jars (7-ounce) oil-packed tuna, drained Canned tuna is also okay to use.
- ½ teaspoon freshly ground black pepper To taste
For the Sandwiches
- 4 tablespoons unsalted butter, softened at room temperature For buttering the bread
- 4 slices artisan sourdough bread
- 4 slices sharp cheddar cheese
Instructions
Preparation
- In a large mixing bowl, combine the chopped red onion, celery, red bell pepper, mayonnaise, cream cheese, dill, and capers. Stir until well blended.
- Gently add the drained tuna to the mixture and fold it in using a fork. Season with freshly ground black pepper to your liking.
Assembly
- Butter one side of each slice of bread. Flip the slices and place cheddar cheese on one side and the tuna mixture on the other. Put the slices together to form sandwiches.
Cooking
- Preheat a large skillet over medium-low heat. Cook the sandwiches for about 2–3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese melts.
Serving
- Let the sandwiches sit for a moment, then slice in half and serve warm. Pair with pickles, potato chips, or a fresh green salad.
Notes
Leftovers store well in an airtight container in the fridge for 1-2 days and can be reheated in a skillet. For a Mediterranean twist, consider adding sun-dried tomatoes or olives.