Tuna Melt


Tuna Melt

Tuna melts are easy to make at home! Make some tuna salad, sandwich with cheese, and grill on the stovetop until toasty. Makes a simple lunch or a light dinner.


  • 1 thinly sliced green onion, including the greens

  • 3 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons chopped fresh tarragon leaves, or 2 teaspoons dried tarragon, crumbled

  • Zest of one lemon

  • 2 teaspoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon freshly ground black pepper

  • 1/3 cup mayonnaise

  • 2 (6-ounce) cans solid white tuna, well drained and flaked

  • 8 slices French or Italian loaf bread (or your favorite bread), sliced 1/2-inch thick

  • 1 thinly sliced tomato (8 slices)

  • 4 ounces grated sharp white cheddar cheese (about 1 cup)

  • 2 tablespoons softened butter


Make the tuna mixture:
Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

Prepare the tuna melts for the griddle:
Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

Cook tuna melts on the first side:
Heat a large griddle, on medium heat (or couple cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side

Flip and cook the other side:
Use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.

Serve immediately.

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