Crispy, crunchy sourdough bread topped with a tangy, herbed tuna salad and melted cheddar makes this classic tuna melt recipe one that we make anytime we need an easy and satisfying meal.
INGREDIENTS
- Canned tuna
- Crusty sourdough bread
- Extra-sharp white cheddar
- Mayo
- Caspers
- Finely chopped red onion
- Lemon zest
- Lemon juice
- Chopped fresh dill
- Dijon mustard
- Kosher salt or regular salt
- Freshly cracked black pepper
- salted butter, softened
HOW TO MAKE
This easy tuna melt recipe is simple to put together, and requires a bit of light chopping and mixing.
Make the tuna salad. It’s easy to drain canned tuna using the loosened lid of the can, just make sure you rinse the can of any debris so it doesn’t contaminate the tuna.
Griddle it. Spread one side of each slice of bread with the mayonnaise mixture and place it face down in the skillet. We love an offset spatula for an easy spread.
Top it. Add the tuna salad to the open face side of the bread and top with the sliced cheddar. You can use a cheese plane or sharp knife to get nice, even slices.
Melt it. Cook in a skillet until golden brown, and the cheese is melted, 5-6 minutes per side.
