Ingredients
Equipment
Method
- Finely chop the celery and red pepper, finely dice the onion, and drain the tuna well. Then, in a medium bowl, mix all of the tuna salad ingredients together, only adding as much mayo as you need to hold the mixture together so that your tuna melts don't get soggy. (It should have some good texture to it rather than being mushy.) Finally, slice the tomatoes.2 tablespoons celery, 1 tablespoon red bell pepper, 1 tablespoon red onion, ½ can tuna, 1 tablespoon mayonnaise, squeeze fresh lemon juice, pinch garlic powder, sea salt, freshly ground black pepper, ½ medium tomato
- Spread a good layer of butter on one side of each slice of bread and then flip them over. Layer enough cheese to cover one slice, followed by the tomato slices and tuna spread evenly across the sandwich, and then close it with the second slice of bread butter side up.2 slices whole-grain bread, 1 tablespoons unsalted butter, 2 slices American cheese
- Warm a skillet over medium heat, add the sandwich cheese-side toward the bottom and cook until golden and crisp, about 3–4 minutes per side (check in after about 2-3 minutes to make sure it doesn't brown too fast.) Press gently with a spatula on each side to help the cheese melt evenly.
- Slice in half and enjoy immediately.
Nutrition
Notes
Gluten-free: Substitute your favorite whole-grain gluten-free bread.
Meal prep: Make the tuna mixture ahead of time and assemble sandwich just before serving.
Storage: This tuna melt sandwich is best eaten fresh, but you can refrigerate tuna filling (not assembled sandwich) for up to 5 days.
