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THE ULTIMATE TUNA MELT
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the best tuna melt. this sandwich is perfection as is but if you want to take it to the next level, easy: add potato chips.
here’s the recipe!
1 tomato, sliced and salted (put it on a paper towel so it drains a bit of its liquid)
2 ribs of celery, finely diced
1/4 red onion, finely minced
3 tablespoons minced dill
1 can of tuna (mine was packed in water but tuna in olive oil also works) i used @wildplanetfoods
Juice from 1 small lemon
1 teaspoon Dijon mustard
2 tablespoons good quality mayonnaise (I used Kewpie)
Lots of black pepper
Kosher salt to taste
Bread of choice (I used a sour dough)
2 slices of colby jack (or other cheese)
Softened butter (for the bread
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. Slice in half and enjoy.
here’s the recipe!
1 tomato, sliced and salted (put it on a paper towel so it drains a bit of its liquid)
2 ribs of celery, finely diced
1/4 red onion, finely minced
3 tablespoons minced dill
1 can of tuna (mine was packed in water but tuna in olive oil also works) i used @wildplanetfoods
Juice from 1 small lemon
1 teaspoon Dijon mustard
2 tablespoons good quality mayonnaise (I used Kewpie)
Lots of black pepper
Kosher salt to taste
Bread of choice (I used a sour dough)
2 slices of colby jack (or other cheese)
Softened butter (for the bread
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. Slice in half and enjoy.
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