I crave a tuna melt for lunch weekly, specifically my Grandma’s. Of course, I added a couple of ingredients to make it my own, and this final product is a family favorite. What really makes these tuna melts special is the chopped dill and olive oil. This sandwich is satisfying, cost friendly and can easily feed a family.
How To
The mix: canned tuna, yellow onion, celery, dill pickle, mayo, olive oil, freshly squeezed, red pepper flakes, salt, and pepper.
Scoop the mix onto a piece of buttered bread (I love sourdough), top with freshly grated cheese.
After cooking on both sides over medium heat, slice and enjoy the deliciousness… look at that cheese ooooze!
Grandma’s Tuna Melts
Course: Healthy, Lunch, Main Dishes4
servings15
minutes10
minutesIngredients
2 Cans 6 oz Tuna
1/4 Cup Diced Celery
1/4 Cup Diced Yellow Onion
1/4 Cup Diced Dill Pickle
1 Tablespoon Olive Oil
1/3 Cup Mayo
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1/4 Teaspoon Red Pepper Flakes
Freshly Cracked Pepper
8 Pieces of Sourdough Bread
4 Tablespoons of Softened Butter
1 Cup Cheddar Cheese
Directions
- Drain the tuna from the can and dump into a big mixing bowl. Use a fork to pull the tuna apart a bit. Mix in the celery, onion, pickle, olive oil, mayo, lemon juice, salt, red pepper flakes and pepper.
- Preheat a skillet over medium heat. While it is heating up, butter one side of each slice of bread, a 1/2 tablespoon each.
- Flip the slices of bread so they are butter side down, and scoop about 1/4-1/3 cup of tuna mix onto one slice of bread, then top with 1/4 cup of cheddar cheese. Repeat this process for the remaining 3 sandwiches.
- Place the sandwich or sandwiches (based on how big your skillet is, you may have to do this in batches) in the skillet, and cook for 2-3 minutes on one side, covered, then flip and cook for another 2-3 minutes or until both sides are a nice golden brown.
- Slice and enjoy! If you have extra tuna mix, you can keep in the fridge in an airtight container for up to 2 days.
