With tons of flavorful components like minced shallots, capers, dill, and pickle, this particular tuna melt sandwich is brimming with savory, mouth-watering ingredients in each bite.
20ouncestuna in waterdrained. Four - 5oz cans of tuna
2Tablespoonsminced shallotsabout 1 small shallot
1 1/2Tablespoonscapers
1/2cupmayonnaise
3/4cupshredded cheddar cheese
1teaspoondried dill
1teaspoonlemon juice
2Tablespoonschopped pickles
1/2Tablespoonshorseradish mayo
Instructions
Butter one side of each slice of bread.
Mix together tuna, shallots, capers, mayonnaise, dill, lemon juice, pickles and horseradish mayo.
For each sandwich, use a piece of aluminum foil a little larger than one of your bread slices to create a shallow bowl.
Place foil bowl in skillet, On the foil place half of the tuna salad. Put the other half on a second foil bowl.
Layer on top of tuna, 2 slices tomato and half of the cheddar cheese. Repeat for second foil bowl.
Place skillet on stove over medium heat. As tuna begins to bubble a little, add a small amount of water to the pan (about 1/4 cup), being careful not to add water to the foil bowl and tuna.
Place cover on skillet. The water will create steam which will quickly melt the cheese.
Once cheese is melted, turn off heat and use a fish turner spatula to remove the foil bowl from the skillet.
Add a little butter to the skillet to keep bread from sticking.
Place a slice of buttered bread (butter side down) in the skillet. Quickly invert foil bowl on top of bread and peel foil off. Some of the tuna may stick to the foil. Cover with second slice of bread, butter side up.
Repeat for second sandwich.
Allow to cook for 1-2 minutes to grill the bread and flip over to cook the other side. Repeat for second sandwich. Remove from pan.
To cut a tuna melt, simply wrap it in parchment paper then slice with a knife. This will keep the filling from seeping out the sides.
Notes
If you are using a cast iron pan it will retain a lot more heat than a non-stick skillet. If this is the case, allow the skillet to cool a little before adding the first slice of bread so that it doesn’t stick to the pan.
We're using shredded cheddar cheese. I always recommend you shred cheese yourself as prepakaged shredded cheeses contain an anti-caking agent that prevents the cheese from melting as well as sometimes causing your dishes to become grainy. You can use your favorite cheese for this tuna melt. Pepper jack, Swiss, Havarti, and cheddar are all great options.
Multigrain is sturdier than regular white bread, plus it packs in more nutrients. If you're looking for a substitution, try sourdough, whole wheat, or rye bread.