Crispy Skillet Tuna Melts
Tangy tuna salad with celery, pickles and Dijon, griddled between buttery slices of bread with melted cheddar. A fast pantry lunch or lazy dinner.
Chef's note Low heat is the secret: the cheese needs time to melt before the bread burns. Out of soft butter?
Chef's note Low heat is the secret: the cheese needs time to melt before the bread burns. Out of soft butter? Spread a thin layer of mayo on the outside instead. It browns evenly and you don't have to wait.
Ingredients
- 2 cans tuna 5 oz each, well drained
- ⅓ cup mayonnaise
- 1 celery stalk finely diced
- 2 tbsp red onion minced
- 2 tbsp dill pickles chopped
- 1 tsp Dijon mustard
- ½ lemon
- ¼ tsp black pepper
- 8 slices sourdough or sandwich bread
- 2 tbsp butter softened
- 4 slices cheddar
Steps
Mix 2 cans tuna, ⅓ cup mayonnaise, 1 celery stalk, 2 tbsp red onion, 2 tbsp dill pickles, 1 tsp Dijon mustard, the juice of ½ lemon and ¼ tsp black pepper in a bowl. Taste it; canned tuna varies in salt.
Spread 2 tbsp butter on one side of all 8 slices sourdough or sandwich bread. Flip half of them buttered side down, divide 4 slices cheddar and then the tuna among them, and close with the remaining bread, buttered side up.
Cook in a large skillet over medium-low heat, two at a time, 3 to 4 minutes per side, pressing gently, until deep golden and the cheese has melted.
Cut in half and eat hot.
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