This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
The weather is chilly, the stores are packed, 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 of shopping.....
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".
Wild-caught tuna, fresh lemon zest and juice are mixed with mayonnaise, tarragon, and Dijon mustard then topped with melted cheese and grilled sourdough for a mouth watering sandwich.....
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.....
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 1/4 of the cheese. ....
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.....
Cut in half {if desired} and serve.....
I made this sandwich last summer for a concert in the park picnic with my friend Cheryl, and shared it over at A Little Claireification for Claire's birthday! If you look closely, you will see my favorite Chocolate Peanut Butter Oatmeal Cookies in Cheryl's hand.
Why did I use Vermont white cheddar? Well for one, I am lactose intolerant and I can only eat aged cheeses. 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. I just prefer the Vermont white cheddar.
More delicious sandwich recipes:
I have lost count of how many times I have made this sandwich so far...it is that delicious!
Enjoy!!
Gourmet Tuna Melt
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 Vermont sharp cheddar cheese
- 8 slices thick-cut sourdough bread
- butter or oil for bread
Instructions
- Mix tuna, mayonnaise, mustard, lemon juice and zest, and herbs together in a 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 1/4 of the cheese.
- 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.
- Slice in half and serve.
Notes
- If fresh tarragon is not available, substitute 2 teaspoons of dried.
- Vermont white cheddar is not as tangy as sharp cheddar, but feel free to substitute sharp cheddar if needed.
Claire @ A Little Claireification says
Still one of my all time faves! In fact, I think I will make it today since we have loads of good bread left from making fondue last night and a bunch of different cheeses. And tuna, of course! 😉 YUM.
Leslie says
I like tuna sandwiches but I've never had a tuna melt before. Sad I know, because I love food. Thanks for sharing!
Julie Fiato says
This looks so incredibly good. Tuna is my ultimate favorite! I am pinning this, girl!