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Tuna Melt Recipe
Creamy tuna salad with dill and capers, melted cheese, and crispy buttered bread make these tuna melts irresistible. Perfect with pickles and kettle chips!
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Calories: 650kcal
Servings: 4
Equipment
- Medium bowl
- Large cast-iron skillet
Ingredients
- 1 small red onion finely chopped
- 1 celery stalk finely chopped
- ½ cup mayonnaise preferably Kewpie
- ⅓ cup finely chopped dill
- 1 Tbsp. drained capers or chopped pickled jalapeños plus 1 Tbsp. brine
- 1 Tbsp. fresh lemon juice
- 1 7- oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna drained
- Freshly ground pepper
- 2 Tbsp. butter room temperature
- 8 slices Pullman or sourdough bread
- 4 slices American cheese or sharp cheddar
Instructions
- Prepare Tuna Mixture: Mix finely chopped red onion, celery, mayonnaise, dill, capers or jalapeños, and lemon juice in a medium bowl. Add oil-packed tuna and mix, breaking it up with a fork. Season with pepper and salt to taste, adding brine if needed.
- Butter the Bread: Spread butter on one side of each bread slice. Place slices buttered side down.
- Assemble Sandwiches: Place cheese slices on 4 bread slices. Evenly divide the tuna mixture over the cheese. Top with remaining bread slices, buttered side up.
- Heat Skillet: Preheat a large cast-iron skillet over medium heat.
- Cook Sandwiches: Place sandwiches, cheese side down, in the skillet. Cook, turning once and pressing down with a spatula, until bread is golden brown and cheese is melted, about 4 minutes per side. If using cheddar, cover the skillet after turning to ensure the cheese melts.
- Serve: Transfer sandwiches to a cutting board and slice in half. Serve with dill pickles and kettle-style potato chips drizzled with hot sauce.
Nutrition
Calories: 650kcal | Carbohydrates: 45g | Protein: 25g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 80mg | Sodium: 1200mg | Fiber: 3g | Sugar: 6g