Tuna Melt

4 steps

Prep:30min

Updated at: Thu, 17 Aug 2023 10:35:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories832.9 kcal (42%)

Total Fat61.5 g (88%)

Carbs33.2 g (13%)

Sugars3.1 g (3%)

Protein36.6 g (73%)

Sodium1461.8 mg (73%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 x 6 ouncecans water-packed tuna

solid, drained

¾ cupmayonnaise

¼ cupcornichons

finely chopped, or small kosher dill pickles

3 tablespoonsred onion

minced

2 tablespoonslemon juice

1 tablespoonfresh dill

minced, optional

2 teaspoonswhole-grain mustard

¼ teaspoonkosher salt

¼ teaspoonblack pepper

8slices rye bread

or sourdough, cut 1/2-inch thick

8slices extra-sharp Cheddar

sandwich, or 6 ounces shredded

4 tablespoonsunsalted butter

softened, plus more as needed

Instructions

Step 1

Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.

Step 2

Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.

Step 3

Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.

Step 4

Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

View on cooking.nytimes.com

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