Classic Tuna Melt with Cheddar and Tomato

Ingredients

• 10 oz canned tuna, drained (Packed in water or oil; flaked)
• 0.25 cup mayonnaise (For the tuna salad)
• 0.25 cup celery (Finely diced)
• 2 tbsp red onion (Finely diced)
• 1 tsp Dijon mustard
• kosher salt (To taste)
• black pepper (To taste)
• 4 sliced sandwich bread (Use gluten-free bread if desired)
• 4 oz sharp cheddar cheese (Sliced; layer on both sides of the bread)
• 1 tomato (Summer tomato, thinly sliced)
• 2 tbsp butter (For spreading on the outside of the bread and griddling)

Steps

1. 1

   Drain the tuna thoroughly and place it in a mixing bowl. Flake it with a fork so there are no large compact pieces.

2. 2

   Add the mayonnaise, diced celery, diced red onion, and Dijon mustard to the tuna. Season with salt and black pepper, then stir until creamy and evenly combined. Taste and adjust the seasoning.

3. 3

   Spread butter over one side of each slice of bread. Arrange the unbuttered side of two slices on a work surface.

4. 4

   Layer cheddar cheese over the exposed sides of the two slices of bread. This cheese layer helps create a barrier between the bread and the tuna salad.

5. 5

   Divide the tuna salad between the two sandwiches and spread it evenly over the cheese. Top each sandwich with thinly sliced tomato.

6. 6

   Cover the tomato with the remaining cheddar slices, then place the remaining bread slices on top with the buttered sides facing outward.

7. 7

   Heat a skillet or griddle over medium-low to medium heat. Place the sandwiches in the pan and cook until the bottoms are golden brown and the cheese begins to melt, about 3 to 5 minutes. Lower the heat if the bread browns before the cheese melts.

8. 8

   Carefully turn the sandwiches with a spatula. Cook the second side for another 3 to 5 minutes, pressing gently if needed, until golden and crisp and the cheese is fully melted.

9. 9

   Transfer the tuna melts to a cutting board, let them stand for 1 to 2 minutes so the filling settles, then slice and serve hot.

Notes

The supplied description and transcript do not include the linked page's written ingredient quantities, so the ingredient amounts are reasonable estimates based on the demonstrated sandwich. The transcript specifically indicates making tuna salad, layering cheddar on both sides of the bread, and adding summer tomato. A sandwich griddle or panini press may be used instead of a skillet.

Nutrition per serving

• main
• sandwich
• American
• tuna
• cheesy
• griddled
• gluten-free option
• quick meal