There’s a vintage diner in my town that my husband and I frequent on the weekends, and I swear they serve the most amazing tuna melt I’ve ever eaten. This recipe re-creates that magic with the perfect mix of veggies, seasonings, and plenty of tuna and melty cheese!
Ingredients
- 2 (5-ounce) cans tuna, drained
- ½ small red onion, finely diced
- ½ celery stalk, finely diced
- 1 tablespoon minced fresh parsley
- 3 tablespoons mayonnaise
- 1 tablespoon horseradish mustard
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 slices sourdough bread
- 4 slices cheddar cheese
- 4 tablespoons (½ stick) unsalted butter, softened
How to Make It
- Place the tuna in a medium bowl and mash with a fork. Add the onion, celery, and parsley.
- Add the mayonnaise, mustard, olive oil, salt, and pepper. Mix to combine.
- Place two slices of bread on a clean work surface. Scoop 4 to 5 tablespoons of the tuna onto one slice of bread and top with 1 slice of cheese. Butter the second slice of bread and place on top.
- In a medium skillet, melt ½ tablespoon of the butter over medium heat. Once the butter is sizzling, add the sandwich, butter-side up.
- Cook for 2 to 3 minutes, until browned, then flip and cook on the second side for 2 to 3 minutes more, until browned.
- Set the sandwich on a plate to cool slightly.
- Repeat to make 3 more sandwiches. (You can also use a larger skillet and cook two sandwiches at a time.) Cut in half and serve.
