📝 About This Recipe
Elevate a humble pantry staple into a gourmet masterpiece with this sophisticated take on the classic tuna melt. Featuring pole-caught albacore, zesty aromatics, and thick-cut sourdough, this sandwich achieves the perfect balance of a crunchy, buttery exterior and a warm, savory center. The inclusion of sharp aged cheddar provides a bold, tangy finish that cuts through the richness, making it a truly comforting yet refined pescatarian delight.
🥗 Ingredients
The Tuna Salad Base
- 2 cans Solid White Albacore Tuna (5oz each, drained thoroughly)
- 1/3 cups Mayonnaise (high-quality like Duke's or Hellmann's)
- 1 tablespoon Dijon Mustard (adds a subtle tang)
- 1 stalk Celery (finely diced for crunch)
- 2 tablespoons Red Onion (minced)
- 1 tablespoon Fresh Dill (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Non-pareil Capers (drained and roughly chopped)
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 pinch Kosher Salt (to taste)
The Sandwich Assembly
- 4 thick slices Sourdough Bread (artisanal boule preferred)
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 4-6 slices Sharp White Cheddar Cheese (aged at least 9 months)
- 1 large Heirloom Tomato (sliced into 1/4 inch rounds)
👨🍳 Instructions
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1
In a medium mixing bowl, flake the drained tuna with a fork until it is broken into small, uniform pieces.
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2
Add the mayonnaise, Dijon mustard, finely diced celery, minced red onion, chopped dill, lemon juice, and capers to the tuna.
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3
Fold the mixture together gently with a spatula until well combined. Season with black pepper and a pinch of salt, then taste and adjust seasoning if necessary.
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4
Generously butter one side of each of the four slices of sourdough bread, ensuring you cover the edges for maximum crunch.
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5
Preheat a large non-stick or cast-iron skillet over medium-low heat for about 2 minutes.
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6
Place two slices of bread, butter-side down, into the warm skillet.
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7
Immediately place one or two slices of sharp cheddar onto each piece of bread in the skillet to begin the melting process.
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8
Scoop a generous portion of the tuna salad onto one of the bread slices, spreading it evenly to the edges.
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9
Place two slices of heirloom tomato on top of the tuna mixture.
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10
Top the tomato with the other slice of bread (the one already topped with melting cheese), ensuring the buttered side is facing up/outward.
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11
Cook the sandwich for 3-4 minutes on the first side. Use a spatula to press down gently to help the cheese bind the ingredients.
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12
Carefully flip the sandwich once the bottom is a deep golden brown. Cook for another 3-4 minutes on the second side.
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13
Check that the cheese is fully melted and the bread is perfectly toasted. If the bread is browning too fast, reduce the heat to low.
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14
Remove from the skillet and let the sandwich rest for 60 seconds before slicing diagonally with a serrated knife.
💡 Chef's Tips
Use high-quality tuna packed in water or olive oil; if using oil-packed, drain extra well to prevent a soggy sandwich. Always grate your own cheddar or buy thick-cut slices, as pre-shredded cheese contains anti-caking agents that prevent a smooth melt. For the ultimate crust, use a mixture of butter and a tiny swipe of mayonnaise on the outside of the bread. Keep the heat at medium-low; a slow toast ensures the tuna filling gets warm through to the center without burning the sourdough. Don't skip the fresh dill and lemon—they provide the essential brightness needed to balance the heavy cheese and mayo.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy roasted tomato basil soup for a classic pairing. Pair with a side of kettle-cooked sea salt and vinegar chips for an extra crunch factor. Add a small arugula salad with a light lemon vinaigrette to cut through the richness of the melt. A cold glass of crisp Sauvignon Blanc or an iced hibiscus tea complements the savory seafood flavors beautifully. Include a spicy dill pickle spear on the plate to provide a refreshing, acidic palate cleanser.