Tuna Melt.

Ingredients

• 5 oz Canned Tuna in Water (drained well)
• 1/4 cup Red Onion (finely diced)
• 2 tbsp Celery (finely diced)
• 1 tbsp Banana Peppers (finely diced, seeds removed if desired)
• 2 tbsp Mayonnaise (room temperature)
• 1 tsp Yellow Mustard (smooth)
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Sea Salt
• 1/2 lemon Lemon Juice (freshly squeezed)
• 2 slices Sourdough Bread (thick cut, preferably day‑old)
• 2 slices Monterey Jack Cheese (full‑fat, sliced)

Instructions

1. Drain Tuna

   Open the canned tuna and drain it thoroughly using a fine‑mesh sieve or by pressing the lid to remove excess liquid.

   Time: PT2M

2. Prep Vegetables

   Dice the red onion, celery, and banana peppers into very small pieces. If you prefer a smoother texture, pulse them in a food processor until finely chopped.

   Time: PT5M

3. Combine Filling

   In the mixing bowl, combine the drained tuna, chopped vegetables, mayonnaise, mustard, onion powder, garlic powder, black pepper, sea salt, and freshly squeezed lemon juice. Mix until evenly coated.

   Time: PT3M

4. Assemble Sandwich

   Lay one slice of sourdough on a clean surface, place a slice of Monterey Jack cheese on it, spread the tuna mixture evenly, then top with the second slice of cheese and the remaining bread slice.

   Time: PT2M

5. Preheat Skillet

   Place the skillet over medium heat and let it warm for about two minutes. A drop of water should sizzle lightly when the pan is ready.

   Time: PT2M

   Temperature: medium heat

6. Grill the Sandwich

   Add a thin layer of butter or oil to the skillet (optional). Place the sandwich in the pan, press gently with the spatula, and cook 3‑4 minutes until the bottom is golden brown and the cheese starts to melt. Flip and cook another 3‑4 minutes on the other side.

   Time: PT8M

   Temperature: medium heat

7. Rest and Serve

   Remove the sandwich from the pan, let it rest for about a minute, then slice diagonally and serve while hot and gooey.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

38g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Canned Tuna in Water: canned salmon, canned chicken
• Instead of Red Onion: white onion, shallots
• Instead of Celery: carrot, cucumber
• Instead of Banana Peppers: jalapeño, pickled pepper
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Yellow Mustard: Dijon mustard, spicy mustard
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: granulated garlic
• Instead of Black Pepper: white pepper
• Instead of Sea Salt: table salt
• Instead of Lemon Juice: lime juice, vinegar
• Instead of Sourdough Bread: whole wheat bread, gluten‑free bread
• Instead of Monterey Jack Cheese: cheddar, Swiss

Equipment Needed

• Mixing Bowl
• Food Processor or Chef’s Knife (optional)
• Cutting Board
• Measuring Spoons
• Skillet or Frying Pan
• Spatula

Critical Steps — Do Not Skip

• Drain tuna thoroughly to avoid soggy sandwich
• Mix tuna filling until evenly coated with seasonings
• Cook sandwich on medium heat until cheese fully melts and bread is golden brown

Chef Tips from the Video

• Use day‑old sourdough for better texture
• A splash of hot sauce in the tuna mixture adds a subtle kick
• Butter the outside of the bread for a crispier crust

Troubleshooting

Storage

Refrigerator: Store the tuna mixture in an airtight container for up to 2 days. Sandwiches are best eaten fresh; if needed, reheat in a skillet.

Freezer: Tuna mixture can be frozen for up to 1 month in a sealed bag; thaw before use.

Room temperature: Do not leave the assembled sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tuna filling up to 24 hours ahead and keep refrigerated
• Toast the bread lightly before assembling for extra crunch

Frequently Asked Questions