If you know me well you know I am actually obsessed with tuna melts. I have been on a tuna melt kick for a while now and don’t see myself stopping anytime soon. If you follow me on Instagram you’ve seen me post about tuna melts a lot, but I realized I don’t have the recipe on my website! So we are fixing that today.
I randomly was craving a tuna melt for a few months, and I’m not really sure where that came from. Then, a few months into the cravings, I watched a Molly Baz YouTube video of her making a tuna melt. That was my sign to finally make one and I haven’t looked back since. So, this recipe was inspired by Molly Baz, but has taken it’s own personality from there.
ingredients needed for a tuna melt
- 1 can tuna
- 1/4 cup celery (chopped)
- 1/4 cup pickles (bread and butter is my favorite)
- 2 tbsp shallot (finely chopped)
- 2 tbsp fresh dill (finely chopped)
- 1/4-1/3 cup mayo (i love kewpie!)
- 1 1/2 tbsp dijon mustard
- 1-2 tsp pickle juice
- 1/2 cup cheddar cheese (shredded)
- 4 slices of bread
- 2 tbsp butter
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the best tuna melt
ingredients
- 1 4 oz can tuna drained
- 1/4 cup celery chopped
- 1/4 cup pickles (bread & butter is my fav) chopped
- 2 tbsp shallot finely chopped
- 2 tbsp fresh dill finely chopped
- 1/4-1/3 cup kewpie mayo
- 1 1/2 tbsp dijon mustard
- 1-2 tsp pickle juice
- cheddar cheese about 1/2 cup grated or 4 slices
- 4 slices of bread i like dave's killer
- 2 tbsp butter
instructions
- Finely chop the celery, pickles, shallots, and dill. Add it to a bowl and add the tuna, mayo, dijon mustard and pickle juice. Start with 1/4 cup of mayo and add more if the mixture looks dry. Mix until everything is well combined.
- Divide the mixture between two slices of bread. Top with cheese and the other slice of bread. Add butter to both outer sides of bread.
- Add to a pan over medium-low heat. Cover the pan and cook for 3-5 minutes. Flip when the bread is golden brown and cook for 3-5 more minutes on the other side.
- Serve immediately and enjoy! I like to pair mine with potato chips and a diet coke.
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