Let’s be real: A tuna melt
Let’s be real: A tuna melt is the underrated hero of lunchtime. My obsession started in college, when the campus diner’s version—oozing with cheddar and piled on rye—got me through countless all-nighters. After years of tweaking, this recipe nails that golden balance of creamy, crunchy, and tangy. Pro tip: The secret weapon isn’t the tuna… it’s the bread!
Ingredients
- 1 5-oz can tuna in water, drained
- 3 tbsp mayo or Greek yogurt for a lighter twist
- 1 tbsp Dijon mustard
- 1 celery stalk finely diced
- 2 tbsp red onion minced
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- Salt & pepper to taste
- 4 slices sourdough or rye bread
- 4 slices sharp cheddar Havarti, or pepper jack cheese
- 2 tbsp softened butter or mayo for extra crispness
- Optional: Pickles hot sauce, or avocado for serving
Instructions
- Mix the Filling: In a bowl, flake tuna with a fork. Stir in mayo, mustard, celery, onion, garlic powder, paprika, salt, and pepper.
- Butter & Assemble: Butter one side of each bread slice. Flip slices over, then layer cheese on the unbuttered side of two slices. Pile tuna mix on top of the cheese, then top with remaining cheese and bread (buttered side out).
- Crisp It Up: Heat a skillet over medium-low. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until golden and cheese melts. For extra crunch, finish under the broiler for 1 minute.
- Pro Tips
- Bread Matters: Stale bread crisps better! No stale loaf? Lightly toast slices before assembling.
- No Stick, No Problem: Use mayo instead of butter on the outside for a deeper golden crust.
- Spice It Up: Add jalapeños, relish, or a dash of cayenne to the tuna mix.
- Serving Suggestions
- Serve with dill pickles, kettle chips, or a simple side salad. For a diner-style twist, cut diagonally (because triangles taste better, obviously).