The Ultimate Tuna Melt

Craving a delicious, warm, cheesy, toasty tuna melt? I’ve got you! My recipe has been perfected over the years, so it’s quick, easy, and hits all the right spots. I have four tips to make a tuna melt so tasty that it might even convert a skeptic.

It may be an unspoken rule, but many chefs agree that cheese and fish should not mix. One sure way to upset your server in Italy is to ask for parmesan cheese on seafood. There is ONE exception to this rule – and that’s when you slap them in between two slices of bread and toast it up so the cheese gets melty. It’s not hard to see why this baby breaks culinary rules!

• 2 5-ounce cans of tuna
• ½ cup mayonnaise
• ¼ cup chopped green onion
• 1 tablespoon dijon mustard
• 2 medium dill pickles (diced)
• 1 celery rib (diced)
• Salt and pepper (to taste – I like lots of pepper)
• 2 tablespoons butter (softened)
• 8 slices bread
• 4 slices cheddar cheese