Tuna Melt



Yield:4 servings

  • 3(6-ounce) cans solid, water-packed tuna, drained
  • ¾cup mayonnaise
  • ¼cup finely chopped cornichons or small kosher dill pickles
  • 3tablespoons minced red onion
  • 2tablespoons lemon juice
  • 1packed tablespoon minced fresh dill (optional)
  • 2teaspoons whole-grain mustard
  • ¼teaspoon kosher salt
  • ¼teaspoon black pepper
  • 8slices rye or sourdough bread, cut ½-inch thick
  • 8sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
  • 4tablespoons softened unsalted butter, plus more as needed


  1. Step 1Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
  2. Step 2Depending on the size of your bread, spoon ⅓ to ½ cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about ½ tablespoon butter.
  3. Step 3Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
  4. Step 4Meanwhile, spread the top of the each sandwich with another ½ tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

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