Gourmet Tuna Melt

Name: Gourmet Tuna Melt
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 ounce can wild caught tuna; 4 tablespoons mayonnaise; 2 teaspoons country-style Dijon mustard; 2 cloves fresh garlic (pressed or finely minced); 2 tablespoons chopped Italian parsley; 2 tablespoons chopped green onions; 2 tablespoons chopped, fresh tarragon leaves; 1 teaspoon fresh lemon zest; 2 teaspoons fresh lemon juice; 1/8 teaspoon ground black pepper; 1 cup shredded cheddar cheese (I used Vermont sharp cheddar cheese); 8 slices thick-cut sourdough bread; 4 tablespoons softened butter (or olive oil)

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Wild-caught tuna, fresh lemon zest and juice are mixed with mayonnaise, tarragon, and Dijon mustard then topped with melted cheese on grilled sourdough for a mouth watering Gourmet Tuna Melt that tastes like a restaurant sandwich, but is easy enough for weeknights.

Two halves of a tuna sandwich stacked on top of each other on brown paper with sweet potato chips and lemonade in the background.

The weather is chilly and you still have to get dinner on the table! What is a frazzled mom to do? Gourmet Tuna Melt to the rescue. Cans of tuna, sharp cheddar cheese, lemons, mayonnaise, and Dijon mustard are staples in my house.

I usually have a loaf of Sourdough bread in the freezer, but it is also easy enough to grab at the grocery store, or Panera on your way home after a crazy day at work or running the kids around town.

I don’t always have fresh tarragon on hand, luckily dried works really well in a pinch! This is not yo mama’s tuna sandwich my friends. This is a grown up, knock your socks off “Gourmet Tuna Melt”.

Gourmet Tuna Melt sandwich on brown paper with sweet potato chips and a jar of lemonade in the background.

Served with some delicious, crunchy sweet potato chips and a drink for the perfect meal at home or on the go. Are you hungry yet?

How to make a Gourmet Tuna Melt

Mix the tuna, mayonnaise, mustard, pepper, tarragon, parsley, garlic, green onions, lemon zest and juice together in a small bowl.

Tuna, mayonnaise, mustard, pepper, tarragon, parsley, garlic, green onions, lemon zest and juice in a small bowl.

Butter or oil the outsides of each slice of bread. Heat a non-stick skillet over medium heat, and place slice of bread butter side down in the pan. Top with tuna mixture and one-quarter of the cheese.

Tuna salad topped with grated cheese on a thick slice of sourdough bread in a non-stick skillet.

Top with additional slice of bread and cook until golden brown. Flip sandwich and continue cooking until second side is golden brown and the cheese is melted.

Two grilled tuna melts on sourdough bread in a non-stick skillet.

Cut in half and serve.

A woman's hands holding a plastic container with a gourmet tuna melt in one section and sweet potato chips in the other.

I have lost count of how many times I have made this sandwich so far…it is that delicious!

I made this sandwich last summer for a concert in the park picnic with my friend Cheryl. If you look closely, you will see a plastic baggy with my favorite Chocolate Peanut Butter Oatmeal Cookies in Cheryl’s hand.

Why did you use Vermont white cheddar?

For one, I am lactose intolerant and I can only eat aged cheese. Secondly, white cheddar is not as strong as standard sharp cheddar. I like that the Vermont white cheddar is tangy enough to balance the sweetness of the tarragon, but not overpowering. I have made it both ways, and both are delicious.

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Enjoy!!