Description

This Tuna Melt recipe combines creamy tuna salad with fresh herbs, tangy mayonnaise, and melted fontina cheese, all sandwiched between rustic bread and toasted to golden perfection in a skillet. Ready in just 13 minutes, it’s a classic comfort food perfect for a quick lunch or light dinner.

Ingredients

Tuna Salad

1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh parsley
1/8 teaspoon freshly ground black pepper
12 ounces white albacore tuna, thoroughly drained

Sandwich Components

8 slices rustic French or Italian loaf bread (such as ciabatta or Pugliese), 1/2 to 3/4-inch thick slices
4 tablespoons unsalted butter, room temperature, divided
1 1/2 cups shredded fontina cheese (or sharp white cheddar)
1 large tomato, thinly sliced (8 slices)

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Instructions

Make Tuna Salad: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, fresh thyme, chives, parsley, and freshly ground black pepper. Gently stir in the thoroughly drained white albacore tuna to create a creamy and flavorful tuna salad.
Assemble Sandwiches: Spread butter on one side of each slice of rustic bread. On four of the buttered sides, layer shredded fontina cheese, followed by a generous portion of the tuna salad, then add thin slices of tomato. Top the tomato and tuna with more shredded cheese and cover each with the remaining bread slices, butter side up.
Cook Sandwiches: Heat a nonstick skillet or cast iron pan over medium heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, until the bread is golden brown and toasted and the cheese inside has melted. Adjust the heat if the bread is browning too fast to ensure even cooking.
Serve: Remove the sandwiches from the skillet and serve immediately. They pair wonderfully with potato chips and a dill pickle spear if desired for a classic deli-style meal.

Notes

Use good quality rustic bread for the best texture and flavor.
Herbs can be adjusted or substituted to your liking; dill or basil also work well.
For a sharper taste, use sharp white cheddar instead of fontina cheese.
If preferred, grill the sandwiches using a panini press as an alternative cooking method.
Ensure tuna is well-drained to prevent soggy sandwiches.
Cooking time may vary depending on skillet type and stove heat; monitor closely to avoid burning.