Tuna Melt
A hearty and simple dish featuring creamy tuna salad, melted cheese, and crispy bread, perfect for any meal.
Ingredients
For the Tuna Salad
- 1/3 cup mayonnaise
- 1/4 cup minced bread and butter pickles
- 1 1/2 teaspoons yellow mustard
- scant 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup extra-virgin olive oil
- 2 cans yellowfin tuna packed in water, drained 5 ounces each
- 1/3 cup minced red onion
- 1/3 cup minced celery
- 1/2 teaspoon Tabasco (or to taste)
- Salt to taste
For the Sandwiches
- 6 tablespoons softened unsalted butter
- 8 slices rye bread (or other sandwich bread)
- Salt-and-vinegar potato chips for serving
- 6 slices American cheese
Instructions
Preparation
- In a medium bowl, mix the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder, and onion powder.
- As you mix, slowly drizzle in the olive oil.
- Add the drained tuna, red onion, and celery, then gently fold everything together.
- Season with Tabasco and salt to taste.
- Cover and chill in the fridge for at least 1 hour or up to 2 days.
Cooking
- Heat a griddle or large skillet over medium heat.
- Lightly butter one side of each slice of bread.
- Working in batches, place the bread on the griddle, buttered-side down.
- Tear the cheese to fit and place on 4 slices of bread.
- Cook until the cheese melts and the bread is golden brown, about 4 minutes.
- Move the toasts to a cutting board.
Assembly
- Spread the cold tuna mixture on 4 slices of bread, covering them completely.
- Add a handful of salt-and-vinegar potato chips on top, then close the sandwiches with the other slices, toasted-side up.
- Cut each sandwich in half diagonally and serve warm.
Notes
Make sure to drain the tuna well to avoid a soggy sandwich. Feel free to swap the rye bread with your favorite type of bread. If you don’t have Tabasco, any hot sauce will work for that extra kick.