Loaded Tuna Melt
August 19, 2024

Loaded Tuna Melt

Home Up the Creek Loaded Tuna Melt
INGREDIENTS
  • Two 3-oz. cans Island Creek Tuna in Galician butter
  • ¼ c. mayo, plus more for assembly
  • ¼ c. finely chopped red onion 
  • 1 celery stalk, finely chopped, plus 2 Tbsp chopped celery leaves
  • 2 Tbsp finely chopped dill
  • 2 Tbsp drained capers 
  • 1 Tbsp whole grain mustard
  • Zest of 1 lemon, plus 1 Tbsp fresh lemon juice
  • Kosher salt and black pepper
  • 1 head tightly packed iceberg lettuce
  • Four ½-inch thick slices Pullman or sourdough bread
  • 4 slices sharp cheddar cheese
  • 8 bread-and-butter pickle chips, plus more for serving
  • 4 sandwich skewers or toothpicks
  • Potato chips for serving

PROCESS
  1. Partially open the tins of tuna and warm gently over the stove top or in a low oven until the butter is just melted. Drain the tuna, reserving the butter for later. Transfer the tuna to a medium bowl and flake with a fork.
  2. In the bowl with the tuna, add the mayo, red onion, celery, celery leaves, dill, capers, mustard, lemon zest and lemon juice. Mix to combine and season with salt and pepper. 
  3. Remove any loose outer leaves from the iceberg. Using a sharp chef’s knife, cut two 1-inch thick steaks of lettuce. Reserve the remaining lettuce for a salad or more sandwiches. 

Leave a comment