Tuna Melt Recipe

Prepare tuna

Open the canned albacore tuna and drain thoroughly in a fine-mesh strainer or with the lid pressed. Transfer drained tuna to a medium mixing bowl and break apart with a fork until flaky but not mushy.

Add mayonnaise, Dijon mustard, finely diced celery, finely diced red onion, chopped capers, chopped parsley, and lemon juice to the bowl with tuna.

Season with salt and freshly ground black pepper. Mix gently until evenly combined. Taste and adjust seasoning—add more lemon or mayo if you prefer a creamier texture. Set the tuna salad aside while you prepare the bread and cheese.

Butter one side of each sourdough slice (about 4 slices) with the softened butter. These will be the exterior of the sandwiches to achieve a golden crust. If using a pan, heat a large skillet over medium heat and add the optional olive oil or a small pat of butter to coat the surface.

Place two slices of sourdough, buttered side down, on a cutting board. Divide the prepared tuna salad evenly between them, spreading to an even layer but leaving a 1/4" border to prevent overflow when melting.

If using, add sliced tomato on top of the tuna for each sandwich (one or two slices each). Top the tuna (or tomato) with the shredded or sliced sharp cheddar, dividing evenly so cheese covers the filling.

Place the remaining two bread slices on top, buttered side up, to complete the sandwiches.

Transfer the sandwiches to the preheated skillet (or a griddle) and cook over medium heat. Press gently with a spatula or a weighted press. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt.

Carefully flip the sandwiches and cook an additional 3–4 minutes, pressing occasionally, until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Remove the sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally. Serve hot.