Description
This Crispy Cheesy Creamy Tuna Melt recipe combines flaked tuna with a creamy mayonnaise and mustard dressing, enhanced by crunchy celery and pungent red onion. It’s layered with cheddar cheese between slices of toasted sourdough or rye bread, pan-grilled to golden perfection for a melty, crispy sandwich that’s perfect for a quick lunch or dinner.
Ingredients
Scale
Tuna Mixture
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh parsley (optional)
- Salt and pepper to taste
Sandwich
- 4 slices sourdough or rye bread
- 4 slices cheddar cheese
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare Tuna Mixture: In a medium bowl, mix together the drained tuna, mayonnaise, Dijon mustard, finely chopped red onion, chopped celery, and parsley if using. Season the mixture with salt and pepper to your taste and mix well to combine.
- Assemble Sandwiches: Arrange the bread slices on a clean surface. Evenly spread the tuna mixture over two of the bread slices.
- Add Cheese and Top: Place two slices of cheddar cheese atop the tuna-spread bread slices, then cover with the remaining bread slices to form two complete sandwiches.
- Butter the Bread: Spread the softened unsalted butter on the outside surface of each sandwich to ensure a golden, crispy texture when cooked.
- Cook the Sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for about 3 to 4 minutes on each side until the bread turns golden brown and the cheese melts thoroughly.
- Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve immediately while hot and melty.
Notes
- For extra flavor, add a dash of hot sauce or paprika to the tuna mixture.
- Use whole grain or gluten-free bread if preferred.
- Butter the bread evenly to avoid burning and to achieve consistent crispiness.
- Ensure the skillet is at medium heat to melt the cheese properly without over-toasting the bread.
- Leftover tuna melt fillings can be stored in the fridge for up to 2 days.
