Lemon-Dill Tuna Melt Melts on Sourdough

A mid-century American lunch-counter classic, the tuna melt pairs creamy salad with gooey melted cheese on crisp griddled bread. Here lemon zest, juice, and fresh dill brighten canned tuna before it meets sharp cheddar on buttered sourdough.

Serves 4 · 12 min prep · 16 min cook

Estimate for one serving

• 520 cal
• 32g protein
• 34g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 (5 oz) cans, drained well canned tuna in water
• 1/3 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 rib, finely diced celery
• 2 Tbsp minced red onion
• 2 Tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 slices sourdough bread
• 6 oz, sliced sharp cheddar or Swiss cheese
• 2 Tbsp softened butter
• 1 cup (optional) baby arugula or spinach

Instructions

1. 1In a medium bowl flake the drained tuna with a fork. Add mayonnaise, Dijon, diced celery, minced red onion, dill, lemon zest, lemon juice, salt, and pepper; mix until creamy but still textured.
2. 2Taste and adjust lemon or salt—mixture should be bright and well-seasoned.
3. 3Butter one side of each sourdough slice. Lay four slices butter-side down on a cutting board; divide tuna salad evenly among them.
4. 4Top tuna with cheese slices (enough to cover edge to edge) and optional handful of arugula. Cap with remaining bread, butter-side up.
5. 5Heat a large skillet or griddle over medium heat. Place two sandwiches in the pan and cook 3–4 minutes until the underside is deep golden and crisp.
6. 6Carefully flip with a spatula, press gently, and cook another 3–4 minutes until the second side is golden and cheese is fully melted and gooey.
7. 7Transfer to a cutting board, rest 1 minute so the filling sets slightly, then slice on the diagonal. Repeat with remaining sandwiches.
8. 8Serve hot with extra lemon wedges or pickles on the side. For work lunches, wrap tightly in foil and re-crisp in a toaster oven or air fryer.