I’ve always had a soft spot for a tuna salad melt sandwich. I love that people a mile away know when you’re eating one and that you carry a faint tuna smell around with you for the rest of the day, reminding you what a great choice you made for lunch that day.
After many years of tinkering, I have settled on what I consider the perfect tuna salad recipe, combining celery, capers, scallions, grainy mustard and mayo. I like my tuna salad to have a little crunch and a lot of saltiness.
When I make tuna salad melt, I prefer it to be open-faced, so the cheese gets blistered under the broiler. This also makes it easier to add hot sauce, which Sean and I like to do with abandon. Don’t use water-packed tuna if you can help it. Oil-packed tuna has a much better consistency and texture than the water-logged stuff.
The Most Amazing Tuna Salad Melt Sandwich
- 8 ounces tuna in olive oil and drained
- 1 stalk celery minced
- 2 large scallions minced
- 1 tablespoon capers drained
- 1 teaspoon whole grain mustard
- ⅔ cup mayonnaise
- 1 pinch salt
- 1 pinch pepper
- 3 large slices rye bread lightly toasted
- 3 ounces sharp Cheddar grated
- Preheat the broiler to high. In a bowl, break up the tuna a little with a fork.
- Add the tuna to a large bowl with the celery, scallion, parsley, capers, mustard and mayonnaise. Mix until combined, making sure everything is coated in the mayo. Taste it before seasoning with salt and pepper since the capers are already salty.
- Place the toasted rye bread slices on a sheet pan. Top each with a third of the tuna and 1 ounce of shredded cheese.
- Place the sandwiches under the broiler for about 2 to 3 minutes, frequently checking, until the cheese has melted and become bubbly. Remove the sandwich melts and allow to sit for 30 seconds before slicing each tuna melt in half. Serve immediately, with a few varieties of hot sauce for dribbling.