Description

This classic Tuna Melt recipe elevates the ordinary tuna sandwich to new heights. Flaked tuna is combined with a flavorful herb and lemon dressing, then layered with melted fontina cheese and juicy tomato slices between slices of crusty bread. It’s a quick and satisfying lunch or light dinner.

Ingredients

Units Scale

1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh parsley
1/8 teaspoon freshly ground black pepper
12 ounces white albacore tuna, thoroughly drained
8 slices rustic French or Italian loaf bread (such as ciabatta or Pugliese), 1/2 to 3/4-inch thick slices
4 tablespoons unsalted butter, room temperature, divided
1 1/2 cups shredded fontina cheese (or sharp white cheddar)
1 large tomato, thinly sliced (8 slices)

Cook Mode Prevent your screen from going dark

Instructions

Make tuna salad: In a medium bowl, combine mayonnaise, mustard, lemon juice, herbs, and pepper. Gently stir in the tuna.
Assemble sandwiches: Spread butter on one side of each bread slice. Place cheese on four slices, followed by tuna salad, tomato slices, and more cheese. Top with remaining bread slices, butter-side up.
Cook sandwiches: Warm a nonstick skillet or cast iron pan over medium heat. Cook sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted. Adjust heat if bread browns too quickly.
Serve: Enjoy with potato chips and a dill pickle spear, if desired.

Notes

Use good quality bread that’s sturdy enough to hold the filling.
For a different flavor, try using different types of cheese, such as Gruyère or provolone.
If you don’t have fresh herbs, you can substitute with dried herbs.

Nutrition

Serving Size: 1 sandwich
Calories: 650kcal
Sugar: 4g
Sodium: 950mg
Fat: 40g
Saturated Fat: 16g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg