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Tuna Melt Recipe for a Quick Lunch or Dinner
Chef Jean-Pierre
These Tuna Melts are a delightful and satisfying sandwich option, perfect for a quick lunch or dinner. The creamy tuna salad with a hint of spice pairs wonderfully with the melted cheese and toasted bread.
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Course
Brunch, Lunch, Sandwich
Cuisine
American
Servings
4
sandwiches
Calories
Recipe Video
Recipe Ingredients
US Customary
Metric
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For the Dressing:
1 1/2
tablespoons
Dijon Mustard
2
Egg Yolks
1
tablespoon
Garlic chopped
1
tablespoon
Fresh Dill
2
teaspoons
Hot Sauce (eg. Harissa)
¾
cup
Lemon Olive Oil (or any great Olive Oil)
Salt and Pepper to taste
2
tablespoons
Sour Cream
1
tablespoon
of Lemon Juice or White Wine Vinegar (the Chef used a White Balsamic Vinegar)
For the Tuna Salad:
2
cans
12 oz of Solid Tuna in water
¼
cup
2 stalks of Celery, finely diced
¼
cup
Red Bell Pepper diced
¼
cup
Red Onion diced
½
Golden Delicious Apple, finely diced
1
tablespoon
Almonds Sliced or Slivered
1
tablespoon
Capers
Zest of 1 Lemon
For the Sandwich:
8
slices
of Dense White Bread
Butter for spreading
Sliced Cheddar Cheese (or your preferred cheese)
2
Tomatoes cut into thin slices
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Recipe Instructions
Make the Dressing:
In a blender or food processor, combine the Dijon mustard, egg yolks, chopped garlic, fresh dill, hot sauce, and lemon olive oil.
Season with salt and pepper to taste.
Blend until you have a smooth and creamy dressing. Add sour cream and adjust consistency.
Taste and adjust the seasoning if needed with more salt, pepper, or a dash of vinegar or lemon juice.
Make the Tuna Salad:
In a large mixing bowl, flake the drained tuna into smaller pieces.
Add the celery, bell pepper, red onion, apple, almonds, capers, and lemon zest.
Pour in about half of the prepared dressing and mix everything together until well coated.
Taste the salad and add more dressing if desired.
Refrigerate the tuna salad for at least 3-4 hours if you have the time.
Make the Sandwich:
Heat a griddle or a large frying pan over medium-low heat.
Butter one side of each slice of bread. Place the bread slices, buttered side down, on the griddle.
On half of the slices, layer slices of cheddar cheese and cover to let the cheese melt on the bread.
Allow the bread to toast until it becomes golden brown.
Spoon a generous portion of the chilled tuna salad onto the slices without the melted cheese.
Top each tuna salad-covered slice with sliced tomatoes and on top add the other slices of bread melted cheese side down.
Use a serrated knife to slice each sandwich in half diagonally.
Serve the Tuna Melts hot and enjoy your homemade sandwich!
You can find the items below used in making this dish at our online store!
Lemon Olive Oil
White Balsamic Vinegar
Instant Read Thermometer
Silicone Spatulas
Silicone Baking Mat
Laser Thermometer
Chopper - Scrapper
Signed Cooking 101
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