Classic Tuna Melt, Like Dad Used to Make
Emma Laperruque
Photo by Julia Gartland
- Serves
- 1 open-faced sandwich
- Prep Time
- 10 Minutes
- Cook Time
- 5 Minutes
A classic tuna melt—well, at least to me. When I was growing up, my dad made them just like this: English muffin, mayo-y tuna salad, sharp cheddar, ultra-hot broiler. I made a few nips and tucks: less mayo, more dijon, and pickles instead of relish (so, sour instead of sweet). But I kept the bright-colored cheese because it’s sunny as heck and makes me feel warm.
Ingredients
- 1 can tuna, drained
- 1 tablespoon plus 1 teaspoon mayo
- 1 teaspoon dijon mustard
- 1 celery stalk, minced
- 2 tablespoon minced pickles
- 1 pinch kosher salt
- 1 English muffin, split (not sliced!) in half
- 2 slices sharp cheddar, preferably yellow or orange
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Directions
- Step 1
Preheat the broiler and line a sheet pan with foil (not parchment, which can catch fire).
- Step 2
Combine the tuna, mayo, mustard, celery, pickles, and salt in a bowl. Mix with a fork. Taste and adjust accordingly.
- Step 3
Add the English muffin halves, cut side facing up, to the lined sheet pan. Slide under the broiler until just starting to get toasty, then remove from the oven. (Crispiness is personal! Just remember it gets broiled again in a moment.)
- Step 4
Top each half with tuna, then a slice of cheese. Slide under the broiler again and cook until the cheese is melted and bubbly.