The Ultimate Classic Tuna Melt
Make the ultimate tuna melt with sourdough, melty Colby Jack cheese, and a crunchy potato chip twist. Plus the secret tip that keeps your tuna melt from getting soggy.
Course: Main Course
Cuisine: American
Keyword: Sandwich, Tuna, Tuna Melt Recipe
Servings: 2 sandwiches
Skillet or saute pan
Mixing Bowl
For the tuna salad:
- 2 cans sustainably caught tuna I like brands such as Safe Catch, drained
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers chopped
- 1 clove garlic finely minced
- 2 tablespoons grated onion
- 2 tablespoons finely chopped celery
- ¼ teaspoon celery seed
- Salt and freshly cracked black pepper to taste
For the sandwich:
- 4 slices good-quality sourdough bread
- 2` cups shredded sharp cheddar cheese (freshly shredded from a block)
- Potato chips (kettle-style work great)
- Butter or olive oil for toasting
In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, capers, garlic, grated onion, celery, and celery seed.Season with salt and pepper and mix until evenly combined.Taste and adjust seasoning as needed. Lightly butter the sourdough and toast it in a skillet over medium heat until golden.
Once toasted, sprinkle a thin layer of shredded Colby Jack cheese directly onto the bread.
Top the cheese with a generous scoop of tuna salad.Add a small handful of potato chips for crunch, then finish with more shredded cheese. Cook the sandwich in a skillet over medium-low heat until the cheese melts and the bread turns deeply golden and crisp.Flip once if making it panini-style.Slice and serve immediately.