Tuna Melt Recipe
This classic Tuna Melt recipe combines albacore tuna with creamy mayonnaise and tangy Dijon mustard, layered on toasted bread with fresh tomato slices and melted cheddar cheese. Baked to perfection, it’s a comforting and flavorful sandwich that’s perfect for a quick lunch or casual dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 sandwiches
- Category: Sandwich
- Method: Baking
- Cuisine: American
Ingredients
Tuna Salad
- 2 (7 ounce cans) albacore tuna packed in water – drained
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 stalk celery, chopped
- 2 tablespoon finely chopped red onion
- ⅕ cup sweet pickle relish
- 1½ tablespoon fresh chopped parsley
- ½ teaspoon dried dill weed
- ¼ teaspoon freshly ground black pepper
Sandwich Assembly
- 6 slices sourdough white, rye, whole wheat, or pumpernickel bread
- 12 thin slices tomato
- 1¼ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for melting the cheese and warming the sandwiches.
- Make Tuna Salad: In a bowl, combine the drained tuna, mayonnaise, sour cream, Dijon mustard, chopped celery, finely chopped red onion, sweet pickle relish, fresh chopped parsley, dried dill weed, and freshly ground black pepper. Mix everything well to create a creamy and flavorful tuna salad.
- Toast Bread: Lightly toast the slices of your chosen bread to give them a bit of firmness and prevent sogginess from the tuna.
- Assemble Sandwiches: Divide the tuna salad evenly among the toasted bread slices. Place 2 thin slices of tomato on top of the tuna salad for freshness and moisture. Sprinkle shredded cheddar cheese evenly over each sandwich.
- Bake Sandwiches: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 10-15 minutes or until the cheese has fully melted and the sandwiches are warmed through.
- Serve: Remove from the oven and serve promptly while warm and gooey for the best taste and texture.
Notes
- Make the tuna salad 1-2 days in advance and store it in an airtight container in the refrigerator for enhanced flavor and convenience.
- You can choose any bread type from sourdough, rye, whole wheat, or pumpernickel based on your preference.
- For a lower-fat option, substitute the sour cream and mayonnaise with lighter versions or Greek yogurt.
- Adding a little fresh lemon juice to the tuna salad can brighten the flavors further.
Find it online: https://flavorspath.com/tuna-melt-recipe/
