Tuna Melt Recipe
The origin of the tuna melt is somewhat murky, but it is generally believed to have emerged in American diners during the 1950s. The combination of tuna salad and melted cheese, often served on toasted bread, quickly became a staple in casual dining. The tuna melt's popularity soared due to its simplicity, affordability, and delicious flavor.
Equipment
- Mixing bowl
- Fork or spoon
- skillet or griddle
- Spatula
- Knife and cutting board
Ingredients
- 1 can (5 oz) tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon capers (optional)
- Salt and pepper, to taste
- 4 slices of bread (sourdough or rye works great)
- 4 slices of cheddar cheese
- 2 tablespoons butter
Instructions
- Prepare the Tuna Salad: In a mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped celery, red onion, and capers (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Assemble the Sandwiches: Lay out the slices of bread. Evenly spread the tuna salad mixture onto two slices. Top each with a slice of cheddar cheese. Place the remaining slices of bread on top to form sandwiches.
- Preheat the Skillet: Heat a skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, spreading it around the skillet.
- Cook the Tuna Melts: Place the sandwiches in the skillet. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. If needed, add the remaining butter when flipping the sandwiches.
- Serve: Remove the sandwiches from the skillet and let them cool for a minute before slicing them in half. Serve immediately with your favorite side dish or a simple salad.