Ultimate Tuna Melt Recipe
This ultimate tuna melt recipe takes the often-limp grilled cheese and tuna toasted sandwich and by replacing the milk bread with fresh home-baked sourdough bread turns it into a café-worthy gourmet open sandwich – which in our opinion is the best tuna melt we’ve ever eaten. Here’s how to make our idea of the ultimate tuna melt.
Servings: 2 people
- 1 tin tuna in olive oil drained, 240 g
- 30 g mayonnaise
- 15 g red onion diced finely
- 15 g gherkins diced finely
- 10 g pickled jalapeño diced finely
- 5 g capers chopped finely
- 1 tsp Dijon mustard
- 1 tsp Sriracha sauce optional
- 4 stalks spring onions finely sliced
- 2 slices sourdough bread halved
- 1 tomato large, sliced
- 40 g cheddar cheese finely grated
- 20 g pecorino cheese finely grated
- salt to taste
- black pepper to taste
Toast the sourdough bread.
In a bowl, combine the tuna, mayonnaise, onion, cucumber, jalapeño, capers, half the spring onions and Dijon mustard. Season to taste with salt and pepper. Mix until fully combined.
Place the sourdough bread slices on an oven tray. Turn on the grill section of your oven or toaster oven.
Top the sourdough bread slices with the sliced tomatoes. Divide the tuna mixture between the slices of sourdough bread, top with a few dots of sriracha (if you’re using it), then top with the cheddar and pecorino cheese.
Place the oven tray in the oven and cook until the cheese has melted.
Season with salt and pepper and sprinkle with spring onions.
Calories: 601kcal | Carbohydrates: 42g | Protein: 42g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1300mg | Potassium: 489mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1144IU | Vitamin C: 15mg | Calcium: 313mg | Iron: 4mg