Description
A delicious tuna melt sandwich made with fresh ingredients and cooked to perfection.
Ingredients
Scale
- 1 tomato (sliced and salted, put it on a paper towel so it drains a bit of its liquid)
- 2 ribs celery (finely diced)
- 1/4 red onion (peeled and finely minced)
- 3 tablespoons minced dill
- 1 can tuna
- 1 lemon (juiced)
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- Freshly ground pepper
- Kosher salt (to taste)
- Bread of choice (I used a sourdough)
- 2 slices colby jack (or cheese of choice)
- 1 tablespoon unsalted butter (at room temperature for the bread)
Instructions
- On a few sheets of paper towel, add the tomato slices. Sprinkle with salt and allow to sit until their moisture has been released, just until you’re done with making the tuna salad.
- In a medium bowl, combine the celery, red onion, dill, tuna, lemon juice, Dijon mustard, mayonnaise, lots of black pepper and a pinch of salt.
- Mix together and adjust the salt to your liking.
- Butter two slices of bread and then flip them over.
- Add the tuna to one half of the bread, top with a few slices of tomato and two slices of cheese.
- Add the other half of bread and transfer to a pan set over medium heat.
- Cook until the bread is toasted and golden brown; flip and cook on the opposite side for an additional minute or so.
- Repeat with the second sandwich. Slice both in half and enjoy.
Notes
- For best results, allow the tomato to drain for at least 10 minutes to reduce moisture.
- Feel free to substitute the cheese and bread according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg