About this recipe

A classic, comforting tuna melt with creamy tuna salad piled onto toasted bread and topped with melted cheddar. Quick, budget-friendly, and endlessly satisfying — this pantry-staple dinner comes together in under 20 minutes and is a guaranteed family favorite.

Instructions

1. 1

   Drain the canned tuna thoroughly and add it to a medium mixing bowl. Break up any large chunks with a fork. Add the mayonnaise, Dijon mustard, diced celery, red onion, lemon juice, kosher salt, and black pepper. Stir until evenly combined. Taste and adjust seasoning as needed.

2. 2

   Lightly butter one side of each sourdough bread slice. Heat a large skillet over ^[medium heat]. Place the bread butter-side down and toast for 2–3 minutes until golden and crisp. Transfer toasted-side up to a foil-lined baking sheet.

3. 3

   Divide the tuna salad evenly among the toasted sourdough bread slices, spreading it all the way to the edges. If using, lay 1–2 tomato slices on top of the tuna. Top each open-faced sandwich with a generous layer of sharp cheddar cheese.

4. 4

   Position an oven rack about 6 inches from the broiler element and set the broiler to ^[high]. Broil the tuna melts for 3–5 minutes, watching closely, until the cheese is fully melted, bubbly, and lightly golden in spots. Serve immediately.