Tuna Melt

A classic American lunch-counter favorite, the tuna melt crowns creamy tuna salad with molten cheddar on buttery toasted rye. Celery crunch and a hint of pickle relish keep the rich sandwich bright and craveable.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 32g carbs
• 31g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 (5-oz) cans canned tuna in water
• 1/3 cup mayonnaise
• 1 stalk celery
• 2 Tbsp finely chopped red onion
• 1 Tbsp dill pickle relish
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 slices rye bread
• 4 slices (about 4 oz) cheddar cheese
• 2 Tbsp butter

Instructions

1. 1Drain the tuna well and flake it into a medium mixing bowl.
2. 2Finely chop the celery stalk and add to the bowl along with the chopped red onion.
3. 3Add mayonnaise, dill pickle relish, Dijon mustard, lemon juice, salt, and black pepper. Stir until evenly combined. Taste and adjust seasoning if needed.
4. 4Butter one side of each slice of rye bread.
5. 5Place butter-side down on a large skillet or griddle over medium heat.
6. 6Spread tuna salad evenly on each of the in the pan.
7. 7Top each with one slice of cheddar cheese.
8. 8Place the remaining bread slices on top, butter-side up.
9. 9Cook for 3-4 minutes until the bottom is golden brown, then carefully flip each sandwich.
10. 10Cook the second side for another 3-4 minutes until the bread is toasted and the cheese is fully melted.
11. 11Remove from heat, slice in half if desired, and serve hot.