Worlds Best Tuna Melt 🐟🥪

Ingredients

• 1 can Canned Tuna (drained, preferably in water or olive oil)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 small Shallot (finely diced)
• 1 tablespoon Stone Ground Dijon Mustard
• 2 tablespoons Mayonnaise
• 1 teaspoon Lemon Juice (freshly squeezed)
• 0.25 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 4 slices Bread Slices (thick‑cut, sturdy (sourdough or country loaf recommended))
• 4 ounces Fontina Cheese (thinly sliced)
• 1 medium Tomato (ripe, sliced)
• 1 tablespoon Butter (for spreading on bread before toasting (optional))

Instructions

1. Prep Herbs and Shallot

   Finely chop the parsley and dice the shallot.

   Time: PT3M

2. Make Tuna Mixture

   In a mixing bowl combine the drained tuna, chopped parsley, diced shallot, stone ground Dijon mustard, mayonnaise, lemon juice, salt, and pepper. Mix until evenly incorporated.

   Time: PT3M

3. Toast Bread Sides

   Lightly butter one side of each bread slice (optional) and toast the buttered sides in a toaster or under a broiler until golden brown.

   Time: PT2M

   Temperature: 350°F

4. Assemble Sandwiches

   On the untoasted side of two slices, spread an even layer of the tuna mixture. Top with sliced Fontina cheese, then tomato slices, and finish with the remaining bread slices, toasted side up.

   Time: PT2M

5. Cook Until Melted

   Place the assembled sandwiches in a pre‑heated panini press. Close the lid and cook until the Fontina is fully melted and the bread is crisp, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Serve

   Remove the sandwiches, let them rest 30 seconds, then cut diagonally and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g