Tuna Melt
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Buttered bread crisps in the pan while cheddar melts over a cool, creamy tuna salad inside.
Read more
Most failures start with wet tuna: any moisture left in it soaks the bread from the inside and keeps it from crisping. Finely diced celery adds crunch against the soft filling. Medium-low heat and a little patience work better than high heat, which browns the outside before the cheese has melted.
Ingredients
Instructions
- 1
Drain the 160 g canned tuna very thoroughly in a strainer.
Press it lightly so excess oil and moisture are removed, because wet tuna will soak the bread and stop it from crisping.
- 2
Finely dice the 40 g celery and mix it with the tuna and 3 tablespoons mayonnaise.
The filling should be creamy but not runny; if it looks loose, press out a little more moisture before assembling.
- 3
Spread the tuna salad evenly over the inside of two bread slices, stopping just short of the edges.
Keep the layer even rather than piled high, so the center heats before the bread overbrowns.
- 4
Cover the tuna with the 70 g cheddar in thin, overlapping pieces, then close with the remaining bread.
Spread the butter thinly on the outside surfaces so the bread browns evenly without becoming greasy.
- 5
Preheat the pan over medium-low heat and cook the sandwich for about 3 minutes on the first side.
When the bottom turns evenly golden, flip it and press lightly to help the cheese melt.
- 6
Cook the second side for 2 to 3 minutes, checking that the cheese melts toward the edges.
If the bread darkens too fast, lower the heat, then cut the sandwich in half and serve immediately.
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