A little love letter
Dear tuna melt,
Crispy outside, molten inside, a little bit messy. You don't pretend to be anything else, and I love you for it.
You start with a tuna cream that's sharper than it has any right to be: pickle, lemon, garlic, a bit of Dijon, dill and chives. Then red onion, slices of jalapeño, cheddar and mozzarella between two slices of bread, all pressed into a buttery pan until the cheese gives up and runs out the sides.
That first bite, with the crunch and the cheese pull and the jalapeño kicking in late, makes any lunch feel like a small win. You're my answer to a grey day when I want comfort with a bit of attitude. A dash of Tabasco, and you're perfect.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Tuna Melt
Tuna salad with pickles, mustard and herbs, under melted cheese on crispy bread. Twenty minutes, the classic diner lunch at home.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
slice the onion
Peel the onion, halve it, and slice it into fine half circles. Set aside.slice the jalapeño
Wash the jalapeño and slice it into thin rings. Set aside.prep the mozzarella
Squeeze the mozzarella in paper towels to remove as much moisture as possible, then slice it thinly. Set aside.make the tuna cream
For the tuna cream: Drain the can of tuna so there's no water left. Place the tuna in a medium-sized bowl. Mix it with mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Now chop the pickle into small pieces and add it to the bowl. Finely chop the dill and chives and add them to the bowl as well. Peel and finely chop the garlic clove, or press it into the bowl. Mix everything together. Season to taste and set aside.build the sandwiches
Heat a pan over medium heat without adding any additional fat. Meanwhile, spread a little butter on two slices of bread. Place the bread slices in the pan, buttered side down. Spread each with half of the tuna cream, then top with the red onions. Add half of the mozzarella and a slice of cheddar cheese to each. Top with the jalapeño slices. Let it all cook for a few minutes on low to medium heat.close & flip
Meanwhile butter the other two bread slices. Once the bottom of the bread in the pan is golden brown and crispy, place the other bread slices, buttered side up, on top of the sandwiches in the pan. Use a spatula to lift the sandwich and quickly flip it, so it can brown on the other side.melt the cheese
Let everything cook for another 5-8 minutes on low heat, allowing the cheese to melt and the bread slice to become crispy.serve
Remove from the pan and cut in half. Serve immediately, drizzle with Tabasco to taste and enjoy your pieces of happiness.Pairings
Why squeeze the mozzarella?
The bread is done but the cheese isn’t melted.
Can I make the tuna cream ahead?
Which bread works best for a tuna melt?
More pieces of happiness
Tell me how it went
A little love letter
Dear tuna melt,
Crispy outside, molten inside, a little bit messy. You don't pretend to be anything else, and I love you for it.
You start with a tuna cream that's sharper than it has any right to be: pickle, lemon, garlic, a bit of Dijon, dill and chives. Then red onion, slices of jalapeño, cheddar and mozzarella between two slices of bread, all pressed into a buttery pan until the cheese gives up and runs out the sides.
That first bite, with the crunch and the cheese pull and the jalapeño kicking in late, makes any lunch feel like a small win. You're my answer to a grey day when I want comfort with a bit of attitude. A dash of Tabasco, and you're perfect.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Tuna Melt
Tuna salad with pickles, mustard and herbs, under melted cheese on crispy bread. Twenty minutes, the classic diner lunch at home.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
