The Best-Ever Tuna Melt
The Best-Ever Tuna Melt combines creamy herb tuna salad with juicy tomato, sharp white cheddar, and crisp golden bread. Fresh parsley, tarragon, lemon, and Dijon add bright flavor to this easy and satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 tuna melts
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
- 1 thinly sliced green onion, including the greens
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon leaves, or 2 teaspoons dried tarragon, crumbled
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup mayonnaise
- 2 (6-ounce) cans solid white tuna, well drained and flaked
- 8 slices French or Italian loaf bread, sliced 1/2-inch thick
- 1 thinly sliced tomato (8 slices)
- 4 ounces grated sharp white cheddar cheese (about 1 cup)
- 2 tablespoons softened butter
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine the green onion, parsley, tarragon, lemon zest, lemon juice, Dijon mustard, black pepper, and mayonnaise.
- Fold in the drained and flaked tuna until evenly coated. Taste and adjust the seasoning if needed.
- Spread the softened butter evenly over one side of each bread slice.
- Place 4 slices of bread, buttered side down, on the prepared baking sheet. Divide the tuna mixture evenly among the 4 slices and spread it into an even layer.
- Top each sandwich with 2 tomato slices and an even amount of grated sharp white cheddar.
- Place the remaining bread slices on top, buttered side up.
- Bake for 8–10 minutes, then carefully flip the sandwiches and bake for another 5–7 minutes, until the bread is crisp and golden and the cheese is melted.
- For extra browning, broil the tuna melts for 1–2 minutes at the end, watching closely to prevent burning.
- Serve hot while the cheese is melted and the bread is crisp.
Notes
- Drain the tuna very well to prevent the filling from becoming watery.
- Fresh tarragon gives the tuna salad its best flavor, but dried tarragon works well when fresh is unavailable.
- Sharp white cheddar adds a stronger flavor, while regular cheddar or Monterey Jack can be used as alternatives.
- For crispier sandwiches, toast the bread lightly before assembling the melts.
- Leftover tuna salad can be refrigerated in an airtight container for up to 3 days. Assemble and toast the sandwiches just before serving.
Find it online: https://ayoubrecipe.com/the-best-ever-tuna-melt/