Tuna might be in the name, but the most important ingredients here are the kitchen staples that bring the real-deal deli flavor—from sharp whole-grain mustard and cornichons to classic dill and red onion. And after a couple run throughs, you’ll have this one memorized by heart.
Get the recipe for The Tuna Melt:Print
- 1 can of tuna, drained
- 3 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon whole-grain mustard
- 2 tablespoons cornichons, finely chopped
- 1 tablespoon red onion, finely diced
- 1½ tablespoons fresh dill, chopped, divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 slices sourdough (or any bread)
- 1½ tablespoons butter
- 3 ounces sharp cheddar, grated (or 2 slices)
- 1 tomato, thinly sliced
- Position oven rack second down from the top, then preheat broiler.
- In a medium bowl, add tuna and flake it up with a fork. Mix in mayonnaise, lemon juice, mustard, cornichon, red onion, 1 tablespoon dill, salt, and pepper. Set aside.
- Spread butter on both sides of each slice of bread, then arrange on a lined baking sheet. Toast the bread in the oven until golden brown, 2 to 3 minutes on the first side. Take bread out of the oven and turn it over onto the untoasted side.
- Evenly distribute tuna salad onto the untoasted side of each slice. Add a few slices of tomato on top, then divide the cheese over the tomatoes.
- Place the tuna melt back into the oven and broil, keeping a close eye on the cheese, until the cheese has melted, is looking bubbly, and is just starting to brown, 3 to 5 minutes.
- Serve tuna melt topped with remaining dill and enjoy!