Yoribang
LunchAmericanFree to use

Tuna Melt

Toasted tuna salad sandwiches topped with melted cheddar.

Serves 4

Prep 10 min

Cook 10 min

Tuna Melt
Photo: kweez mcG from London, UK, CC BY 2.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 2 cans (5 oz each) tuna, drained
  • 1/3 cup mayonnaise
  • 1 stalk celery, finely diced
  • 2 tablespoons pickle relish
  • 1 teaspoon lemon juice
  • 8 slices bread
  • 8 slices cheddar
  • 2 tablespoons butter, softened

Steps

  1. Step 1. Mix the tuna, mayonnaise, celery, relish, and lemon juice.

  2. Step 2. Butter one side of each slice of bread. Spread the tuna on the unbuttered sides of 4 slices and top with cheese and the remaining bread, butter side out.

  3. Step 3. Cook in a skillet over medium-low heat for 3 to 4 minutes per side until golden and the cheese melts.

  4. Step 4. Slice and serve hot.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.