Classic tuna melt
Creamy tuna with celery, pickles and dill, sealed in buttery sourdough with melted cheddar and fried golden in the pan. The diner classic in 15 minutes.
- Prep
- 6 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 720 kcal
Ingredients
Method
Mix the tuna, mayonnaise, celery, dill pickles, mustard, dill and lemon juice in a bowl, breaking up the tuna with a fork. Season well with pepper and a little salt.
Butter one side of each slice of bread. Lay 2 slices butter-side down, scatter over half the cheese, spread the tuna on top, then finish with the rest of the cheese and the remaining bread, butter-side up.
Put the sandwiches in a large skillet over medium-low heat and cover with a lid or baking sheet to trap the heat. Cook until the base is deep golden and the cheese is starting to melt.
Flip carefully with a wide spatula, press down gently and cook, uncovered, until the second side is golden and the cheese is oozing at the edges.
Rest for 1 minute so the filling sets, then cut in half and serve.
Tips
- Keep the heat at medium-low. Too hot and the bread burns before the cheese in the middle melts.
- Squeeze the drained tuna in your hand to get the last of the liquid out, or the sandwich goes soggy.
- For an open-faced melt, toast the bread, top with tuna and cheese and broil until bubbling.
