This is how the iconic Tuna Melt was invented 😳

Ingredients

• 1 can Canned Tuna (5‑oz can, drained)
• 2 tablespoons Mayonnaise (full‑fat for creaminess)
• 1 stalk Celery (finely diced, optional for crunch)
• 2 tablespoons Red Onion (finely diced, optional)
• 1 teaspoon Dijon Mustard (adds tang)
• 0.25 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 4 slices Bread (sturdy bread such as sourdough, toasted on both sides)
• 2 tablespoons Unsalted Butter (softened, for spreading on outer sides of bread)
• 4 slices Sharp Cheddar Cheese (or American cheese if preferred)

Instructions

1. Prepare Tuna Salad

   In the mixing bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, Dijon mustard, salt, and black pepper. Stir with the fork until evenly mixed but still slightly chunky.

   Time: PT5M

2. Butter the Bread

   Spread a thin layer of softened butter on one side of each bread slice. These buttered sides will be the exterior that contacts the skillet.

   Time: PT2M

3. Assemble the Sandwiches

   Place a slice of cheese on the un‑buttered side of two bread slices. Top each with an equal portion of the tuna salad, then add another slice of cheese and finish with the remaining bread slices, buttered side up.

   Time: PT3M

4. Cook the Tuna Melts

   Heat the skillet over medium heat (about 350°F). Place the sandwiches buttered side down and cook for 2‑3 minutes, pressing lightly with the spatula, until the bread is golden brown and the cheese begins to melt. Flip and cook the other side another 2‑3 minutes until the cheese is fully melted and the bread is crisp.

   Time: PT5M

   Temperature: 350°F

5. Rest and Serve

   Remove the sandwiches from the skillet, let them rest for 1 minute to allow the filling to set, then slice diagonally and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

2g