Ingredients
- 2 cans (5 oz each) tuna, drained well
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 celery stalk, finely diced
- 2 tbsp red onion, finely diced
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 4 slices sourdough bread
- 2 tbsp softened butter
- 4 slices cheddar cheese
Instructions
- Mix the tuna. Flake the tuna and fold with mayo, Dijon, celery, red onion, lemon juice, salt, and pepper. Don’t over-mash — texture is good.
- Butter the bread. Spread butter edge-to-edge on one side of each bread slice (this is the outside).
- Assemble. Lay 2 slices butter-side down, top each with cheddar, a generous scoop of tuna salad, another cheddar slice, and the top bread, butter-side up.
- Griddle. Cook in a skillet over medium heat 3–4 minutes per side, pressing gently, until deep golden and the cheese is fully melted.
- Rest and cut. Rest 1 minute so the cheese sets, then cut diagonally and serve hot.
💡 Tuna melt smarts
Drain the tuna aggressively — press it in a fine-mesh sieve. Watery tuna is the #1 cause of soggy melts. Medium (not high) heat gives the cheese time to melt before the bread burns. Cheese on both sides of the tuna acts as delicious glue.
Common questions
What tuna is best?
Solid white albacore packed in water, drained very well. Oil-packed tuna works too — just drain it thoroughly.
Can I use a different cheese?
Swiss, provolone, or pepper jack all melt beautifully. Cheddar gives the classic sharp contrast.
Can I make it open-faced?
Yes — pile tuna and cheese on one buttered slice and broil 2–3 minutes until bubbly. Great for a lighter lunch.
How do I keep it from getting soggy?
Drain the tuna well, don’t over-sauce the salad, and serve immediately off the griddle.
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