Tuna Melt Recipe

About This Recipe

You can't beat a tuna melt sandwich for an easy, satisfying lunch! This version is packed with flavor thanks to a few secret ingredients.

Ingredients

• 2 (5-ounce) cans solid, water-packed tuna, drained (look for sustainably caught)
• 1/3 cup plus 1 tablespoon nonfat plain Greek yogurt
• 1/4 cup finely chopped cornichons or small dill pickles
• 3 tablespoons finely chopped red onion
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon grainy mustard
• 1 tablespoon minced fresh parsley or dill
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 6 slices bread (I like whole grain sourdough)
• 3 slices sharp cheddar cheese
• 3 tablespoons softened unsalted butter

Instructions

1. Drain the tuna as completely as you can. Flake into a bowl and top with the Greek yogurt, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper. With a fork, stir to combine. Taste and adjust the seasoning as desired.
2. For each melt, top a slice of bread with one-third of the tuna mixture, spreading it evenly all the way to the edges. Lay a slice of cheese on top, then another slice of bread. Butter the top of the bread with 1/2 tablespoon butter. (If cooking in a panini press or the air fryer, go ahead and butter the other side of the melt too.)
3. To Cook on the Stove: Heat a nonstick skillet over medium low. Once the skillet is hot, add the sandwich, buttered-side down. Butter the top. Cook on each side for 2 to 4 minutes until the bread is toasty and golden—low and slow will guarantee the most melty, perfectly cooked grilled cheese.
4. To Cook in a Panini Press: Cook on medium-high until the bread is golden and the cheese melted.
5. To Cook in the Air Fryer: Use toothpicks to secure the tuna melt by sticking a toothpick into two of the opposite corners of the bread. Air fry at 360°F for 9 to 12 minutes, flipping halfway through.
6. Let the tuna melt cool for a few minutes. Cut in half and enjoy.