Tuna Melt
Savor the ultimate comfort food with this scrumptious tuna melt! This hearty sandwich features creamy tuna mixed with zesty pickles and melted cheese, all grilled to golden perfection. Dive into a protein-packed delight that's as easy to make as it is to devour!
Prep
15
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- minced garlic
- lime juice
- lime zest
- finely chopped red onions
🥩Meat & Seafood(1)
- 1 can of tuna, drained
🥛Dairy & Eggs(3)
- butter
- cabbage gouda cheese
- Vermont sharp cheddar cheese
🫙Pantry Staples(2)
- 2 slices of sourdough bread
- chili oil
🧂Spices & Seasonings(1)
- salt, pepper and garlic powder to taste
📦Other(2)
- finely chopped jalapenos
- cupi mayo
Nutrition (per serving)
Calories
919
Protein
47g
Carbs
44g
Fat
61g
👨🍳 Instructions
- 1
Open a can of tuna, drain the excess water and add to a bowl.
- 2
Add finely chopped red onions and finely chopped jalapenos.
- 3
Add minced garlic, cupi mayo, chili oil, lime zest, lime juice, and season to taste with salt, pepper and garlic powder.
- 4
Mix it all up till fully incorporated and set it aside.
- 5
Get two slices of sourdough bread, add a layer of cabbage gouda cheese on one side and a layer of Vermont sharp cheddar on the other.
- 6
Add the tuna mix on one side, close up the sandwich and butter up the top side.
- 7
In a pan set to medium heat, add butter.
- 8
Once it's melted, add the sandwich in the pan with the unbuttered side facing down.
- 9
Once it's golden brown, flip and cook the other side till you achieve the same.
- 10
Take it off the pan, cut in half and it's ready to eat.
💡 Pro Tips
- ✓Drain your canned tuna through a fine mesh strainer for 2-3 minutes, then press gently with paper towels to remove an additional 15-20% of residual moisture, preventing a soggy sandwich that will compress the bread.technique2-3 minutes, 15-20% moisture removal
- ✓Mince your red onions to 3-4mm pieces and let them sit in the lime juice for 5 minutes before mixing into tuna—the acid denatures the harsh sulfur compounds in raw allium while the smaller size distributes flavor evenly without creating wet pockets.technique3-4mm pieces, 5 minutes acid exposure
- ✓Toast your sourdough slices at 375°F for 3-4 minutes before assembly to reduce moisture absorption by ~30% and create a structural barrier that prevents mayo and tuna liquid from soaking through during cooking.timing375°F, 3-4 minutes, 30% moisture reduction
- ✓Use a 2:1 ratio of Gouda to Cheddar by weight (roughly 1.5 oz to 0.75 oz per slice) because Gouda's higher fat content (48% vs Cheddar's 33%) creates better melt coverage, while sharp Cheddar's acidity cuts through the richness of mayo and chili oil.ingredient2:1 Gouda:Cheddar ratio, 48% vs 33% fat content
- ✓Cook on medium heat (not medium-high) for 4-5 minutes total, flipping once at the 2-minute mark—this allows the cheese to reach full melt at 90-95°F internal temperature before the bread exterior exceeds 160°F and begins burning.timingMedium heat, 4-5 minutes total, 2-minute flip point, 90-95°F cheese temp
Share this recipe
Prep
15
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Tuna Melt
Savor the ultimate comfort food with this scrumptious tuna melt! This hearty sandwich features creamy tuna mixed with zesty pickles and melted cheese, all grilled to golden perfection. Dive into a protein-packed delight that's as easy to make as it is to devour!
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- minced garlic
- lime juice
- lime zest
- finely chopped red onions
🥩Meat & Seafood(1)
- 1 can of tuna, drained
🥛Dairy & Eggs(3)
- butter
- cabbage gouda cheese
- Vermont sharp cheddar cheese
🫙Pantry Staples(2)
- 2 slices of sourdough bread
- chili oil
🧂Spices & Seasonings(1)
- salt, pepper and garlic powder to taste
📦Other(2)
- finely chopped jalapenos
- cupi mayo
Nutrition (per serving)
Calories
919
Protein
47g
Carbs
44g
Fat
61g
👨🍳 Instructions
- 1
Open a can of tuna, drain the excess water and add to a bowl.
- 2
Add finely chopped red onions and finely chopped jalapenos.
- 3
Add minced garlic, cupi mayo, chili oil, lime zest, lime juice, and season to taste with salt, pepper and garlic powder.
- 4
Mix it all up till fully incorporated and set it aside.
- 5
Get two slices of sourdough bread, add a layer of cabbage gouda cheese on one side and a layer of Vermont sharp cheddar on the other.
- 6
Add the tuna mix on one side, close up the sandwich and butter up the top side.
- 7
In a pan set to medium heat, add butter.
- 8
Once it's melted, add the sandwich in the pan with the unbuttered side facing down.
- 9
Once it's golden brown, flip and cook the other side till you achieve the same.
- 10
Take it off the pan, cut in half and it's ready to eat.
💡 Pro Tips
- ✓Drain your canned tuna through a fine mesh strainer for 2-3 minutes, then press gently with paper towels to remove an additional 15-20% of residual moisture, preventing a soggy sandwich that will compress the bread.technique2-3 minutes, 15-20% moisture removal
- ✓Mince your red onions to 3-4mm pieces and let them sit in the lime juice for 5 minutes before mixing into tuna—the acid denatures the harsh sulfur compounds in raw allium while the smaller size distributes flavor evenly without creating wet pockets.technique3-4mm pieces, 5 minutes acid exposure
- ✓Toast your sourdough slices at 375°F for 3-4 minutes before assembly to reduce moisture absorption by ~30% and create a structural barrier that prevents mayo and tuna liquid from soaking through during cooking.timing375°F, 3-4 minutes, 30% moisture reduction
- ✓Use a 2:1 ratio of Gouda to Cheddar by weight (roughly 1.5 oz to 0.75 oz per slice) because Gouda's higher fat content (48% vs Cheddar's 33%) creates better melt coverage, while sharp Cheddar's acidity cuts through the richness of mayo and chili oil.ingredient2:1 Gouda:Cheddar ratio, 48% vs 33% fat content
- ✓Cook on medium heat (not medium-high) for 4-5 minutes total, flipping once at the 2-minute mark—this allows the cheese to reach full melt at 90-95°F internal temperature before the bread exterior exceeds 160°F and begins burning.timingMedium heat, 4-5 minutes total, 2-minute flip point, 90-95°F cheese temp