Tuna Melt

5 from 3 votes

This tuna melt recipe is so delicious, savory and quick to throw together for the ultimate tasty lunch. Drained tuna, diced celery, red onion, mayonnaise, mustard and more are sandwiched with melted colby jack to create the most delicious and quick sandwich.

Prep Time10

Cook Time6

Total Time16

Course: Lunch, Main Course

Cuisine: American

Diet: Halal

Servings: sandwiches

Author: Adrianna Adarme

Cost: $9

Ingredients

1 tomato sliced and salted (put it on a paper towel so it drains a bit of its liquid)
2 ribs celery finely diced
1/4 red onion peeled and finely minced
3 tablespoons minced dill
1 can tuna
1 lemon juiced
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Freshly ground pepper
Kosher salt to taste
Bread of choice (I used a sourdough)
2 slices colby jack (or cheese of choice)
1 tablespoon unsalted butter at room temperature (for the bread)

Instructions

On a few sheets of paper towel, add the tomato slices. Sprinkle with salt and allow to sit until their moisture has been release, just until you’re done with making the tuna salad.
In a medium bowl, combine the celery, red onion, dill, tuna, lemon juice, Dijon mustard, mayonnaise, lots of black pepper and a pinch of salt.
Mix together and adjust the salt to your liking. Butter two slices of bread and then flip them over. Add the tuna to one half of the bread, top with a few slices of tomato and two slices of cheese.
Add the other half of bread and transfer to a pan set over medium heat. Cook until the bread is toasted and golden brown; flip and cook on the opposite side for an additional minute or so. Repeat with the second sandwich. Slice both in half and enjoy.

Video

Notes

Tips and Tricks:

Olive oil vs. water packed tuna. You can absolutely use either. I find that when I use olive oil packed tuna, it's a bit too rich for me to also use mayonnaise. Feel free to leave out the mayonnaise and add the rest of the ingredients. Or add half the mayonnaise!

Nutrition