Tuna Melts
Recipes Main Dish Meal ideas Quick and Easy Seafood
Description
Elevate the classic tuna sandwich to a tuna melt. The tuna salad is basically the same, but cheese is added and then toasted for a few minutes until the cheese is nice and melted.
Ingredients
Tuna Salad:
1/2 small shallot (1 T.)
1 medium stalk celery, finely chopped
1 dill pickle spear, finely chopped (2 T.)
5 oz. can tuna, packed in oil or water, well drained
1/4 c. mayonnaise
1/8 t. kosher salt
1/8 t. freshly ground black pepper
1/8 lemon wedge, juices
Sandwiches:
2 T. mayonnaise or unsalted butter at room temperature
1 large beefsteak or heirloom tomato
4 sourdough or rye sandwich bread slices
4 slices sharp Cheddar cheese
Directions
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Tuna Salad:
In a bowl, add the chopped shallot, chopped celery, chopped dill pickle spear, and tuna. Use a fork to break tuna up into flakes.
Add the mayonnaise; stir well. Add the salt, pepper, and the juice from 1 lemon wedge. Stir with the fork until combined.
Sandwiches:
Cut 1 large tomato crosswise into 1/4" thick slices.
Spread the butter or mayonnaise evenly onto 1 side of all 4 sandwich bread slices; flip 2 of the slices over. Top each one with 2 cheese slices; top with the tomato slices. Evenly divide the tuna salad over the tomatoes, spreading outto the edges.
Close the sandwiches with the remaining bread slices, buttered-side up.
Heat a large skillet over medium-low heat.
Place the sandwiches in the hot skillet; cook until golden brown and the cheese hass melted, 3 to 4 minutes per side.
Transfer to a platter or cutting board; cut the sandwiches in half.
Serve immediately.
2 servings.
To make in advance: The tuna salad can be made up to 5 days in advance and refrigerated in an airtight container, then assembled and cooked.
