Tuna Melt

Name: Tuna Melt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cans (80g each) solid tuna in oil, drained; 1 tbsp mayonnaise (plus extra for spreading); 1 tbsp Greek yogurt; 2 tbsp small gherkin pickles, finely diced (plus extra for serving); 2 tbsp fresh dill, finely chopped; 1 green onion, finely chopped; 2 tsp Dijon mustard; 1 tsp de sriracha (or more, to taste); 3 slices of Monterey Jack cheese; 3 slices of sharp cheddar; 4 slices of sourdough or country bread; Salt and pepper, to taste

0 /5

0 Comments

Preparation 10 min Cooking 10 min Level Easy

I just had to share my take on this American classic. It’s making a major comeback lately, especially after its standout appearance in an episode of the hit series Heated Rivalry.

Food restrictions

Meatless Peanut free Nut-free

Start cooking

My Take on This American Classic

My kind of lunch! A bit nostalgic, vintage, comforting, and simple. I don’t know about you, but ever since watching the series Heated Rivalry, I’ve been inspired to make this dish my own. I decided to create a creamy, melty Tuna Melt sandwich.

A flavorful tuna salad with a kick of Dijon mustard, sriracha, and fresh dill, broiled under gooey melted cheese and served between slices of perfectly crispy bread. A quick, gourmet recipe, ideal for a decadent lunch.

Why make this recipe?

Pure comfort: a well-executed Tuna Melt is the ultimate definition of comfort and nostalgia.
Fast & budget-friendly: it’s quick to whip up, easy on the wallet, and incredibly satisfying.
A fresh & spicy twist: unlike classic (and sometimes bland) tuna sandwiches, the addition of sriracha, Dijon, lemon, and fresh dill really wakes up the flavors.

Tips for a perfect recipe:

Choose tuna in oil: it provides more flavor and a much more tender texture than tuna in water.
Using mayonnaise on the outside of the bread instead of butter creates a perfectly golden, even crust.
Preventing soggy bread: toast the inside of the bread first (Step 2) to prevent the tuna filling from making it soggy. This ensures it stays crispy on the outside and soft on the inside. Plus, mayo browns more evenly than butter without burning as quickly.
Mix your cheeses: use an extra-sharp cheddar for a “kick” and Monterey Jack for ultimate meltability.
On the Side: Serve with a zesty green salad or classic potato chips.
The open-faced method for another option: toast a slice of bread and broil it to perfection.