Classic Tuna Melt
Classic Tuna Melt
Ingredients
For the Tuna Salad
- 2 cans tuna, 5 ounce, drained
- 3 tablespoons celery, rib, small dice
- 3 tablespoons red onion, small dice
- 2 tablespoons pickled jalapeños, minced
- 1 tablespoon dill, minced
- 2 tablespoons capers
- 6 tablespoons Kewpie mayonnaise
- 3 tablespoons sriracha, to 4 tablespoons, to taste
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- as needed salt, to taste
- as needed black pepper, to taste
For Assembly and Cooking
- 4 slices bread, thick, such as milk bread or sourdough
- 8 slices American cheese
- 8 slices pepper jack cheese
- 4 tablespoons butter
Instructions
- 1
Prepare the vegetables: Mince 3 tablespoons of celery rib into small dice. Mince 3 tablespoons of red onion into small dice. Mince 2 tablespoons of pickled jalapeños. Mince 1 tablespoon of fresh dill.
⏱️ 5 min
- 2
Drain the tuna: Open the 2 five-ounce cans of tuna and drain them thoroughly in a mesh strainer. Use a spoon to break up the tuna into small bits, ensuring as much liquid as possible is removed.
⏱️ 2 min - 3
Combine tuna salad ingredients: Transfer the drained tuna to a mixing bowl. Add the minced red onions, diced celery, minced pickled jalapeños, 2 tablespoons of capers, and minced dill to the bowl.
⏱️ 2 min
- 4
Season the tuna salad: Season the mixture with salt and black pepper to taste. Squeeze in 2 teaspoons of lemon juice. Add 6 tablespoons of Kewpie mayonnaise, 3 to 4 tablespoons of sriracha (adjust to your spice preference), and 1 tablespoon of Dijon mustard.
⏱️ 3 min
- 5
Mix and chill: Give the tuna mixture a good mix until all ingredients are well combined. Taste for seasoning and adjust if necessary. Cover the bowl and let the tuna mixture chill in the refrigerator for at least 15 minutes, or until you are ready to assemble the melts.
⏱️ 3 min
- 6
Assemble the sandwiches: For each tuna melt, take two thick slices of bread. Place two slices of American cheese on one slice of bread. Scoop a generous amount of the chilled tuna mixture onto the American cheese and spread it evenly. Place two slices of Pepper Jack cheese on top of the tuna mixture. Top with the second slice of bread to complete the sandwich.
⏱️ 5 min
- 7
Cook the first side: Heat a large non-stick pan or griddle over medium-low heat. Add 2 tablespoons of butter to the pan, allowing it to melt and coat the surface. Carefully place one assembled sandwich in the pan. Cover the pan with a lid or another pan to create steam, which helps melt the cheese.
⏱️ 5 min
- 8
Cook the second side: Cook patiently until the bottom of the sandwich is golden brown and crisp. Carefully flip the sandwich over. Add the remaining 2 tablespoons of butter to the pan, allowing it to melt around the sandwich. Continue to pan-fry, covered, until the second side is golden brown and crisp, and the cheese is thoroughly melted and gooey.
⏱️ 5 min
- 9
Serve: Remove the tuna melt from the pan. Slice it in half and serve immediately. Repeat for the remaining sandwiches. These are excellent served with salt and vinegar chips and pickles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Tuna Melt
For the Tuna Salad
- 2 cans tuna, 5 ounce, drained
- 3 tablespoons celery, rib, small dice
- 3 tablespoons red onion, small dice
- 2 tablespoons pickled jalapeños, minced
- 1 tablespoon dill, minced
- 2 tablespoons capers
- 6 tablespoons Kewpie mayonnaise
- 3 tablespoons sriracha, to 4 tablespoons, to taste
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- as needed salt, to taste
- as needed black pepper, to taste
For Assembly and Cooking
- 4 slices bread, thick, such as milk bread or sourdough
- 8 slices American cheese
- 8 slices pepper jack cheese
- 4 tablespoons butter
Instructions
- 1
Prepare the vegetables: Mince 3 tablespoons of celery rib into small dice. Mince 3 tablespoons of red onion into small dice. Mince 2 tablespoons of pickled jalapeños. Mince 1 tablespoon of fresh dill.
⏱️ 5 min - 2
Drain the tuna: Open the 2 five-ounce cans of tuna and drain them thoroughly in a mesh strainer. Use a spoon to break up the tuna into small bits, ensuring as much liquid as possible is removed.
⏱️ 2 min - 3
Combine tuna salad ingredients: Transfer the drained tuna to a mixing bowl. Add the minced red onions, diced celery, minced pickled jalapeños, 2 tablespoons of capers, and minced dill to the bowl.
⏱️ 2 min - 4
Season the tuna salad: Season the mixture with salt and black pepper to taste. Squeeze in 2 teaspoons of lemon juice. Add 6 tablespoons of Kewpie mayonnaise, 3 to 4 tablespoons of sriracha (adjust to your spice preference), and 1 tablespoon of Dijon mustard.
⏱️ 3 min - 5
Mix and chill: Give the tuna mixture a good mix until all ingredients are well combined. Taste for seasoning and adjust if necessary. Cover the bowl and let the tuna mixture chill in the refrigerator for at least 15 minutes, or until you are ready to assemble the melts.
⏱️ 3 min - 6
Assemble the sandwiches: For each tuna melt, take two thick slices of bread. Place two slices of American cheese on one slice of bread. Scoop a generous amount of the chilled tuna mixture onto the American cheese and spread it evenly. Place two slices of Pepper Jack cheese on top of the tuna mixture. Top with the second slice of bread to complete the sandwich.
⏱️ 5 min - 7
Cook the first side: Heat a large non-stick pan or griddle over medium-low heat. Add 2 tablespoons of butter to the pan, allowing it to melt and coat the surface. Carefully place one assembled sandwich in the pan. Cover the pan with a lid or another pan to create steam, which helps melt the cheese.
⏱️ 5 min - 8
Cook the second side: Cook patiently until the bottom of the sandwich is golden brown and crisp. Carefully flip the sandwich over. Add the remaining 2 tablespoons of butter to the pan, allowing it to melt around the sandwich. Continue to pan-fry, covered, until the second side is golden brown and crisp, and the cheese is thoroughly melted and gooey.
⏱️ 5 min - 9
Serve: Remove the tuna melt from the pan. Slice it in half and serve immediately. Repeat for the remaining sandwiches. These are excellent served with salt and vinegar chips and pickles.
⏱️ 5 min