American🍞 Bread & bakery

The Perfect Tuna Melt

Name: The Perfect Tuna Melt
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ tbsp Dijon mustard; 2 egg yolks; 1 tbsp chopped garlic; 1 tbsp fresh dill; 2 tsp Sriracha sauce; ¾ cups lemon olive oil; to taste salt; to taste black pepper; 2 tbsp sour cream; a dash white balsamic vinegar; 2 cans canned tuna in water; ¼ cups celery; ½ cup red bell pepper; ¼ cups red onion; ½ Golden Delicious apple; 1 tbsp sliced almonds; capers; 1 lemon zest; 4 slices dense white bread; butter; Cheddar cheese; tomato

⏱ 30 min🍽 Serves 2

A classic tuna melt sandwich with a homemade emulsion-based dressing. Fresh tuna salad combines diced celery, red bell pepper, red onion, apple, sliced almonds, and capers, left to marinate for hours so flavors meld together. Served between buttered and toasted bread with melted cheese—the perfect lunch or dinner option.

Adapted from a video by Chef Jean-Pierre

How To Make The Perfect Tuna Melt | Chef Jean-Pierre

Watch on YouTube

Ingredients

Dijon mustard1½ tbsp
egg yolks2
chopped garlic1 tbsp
fresh dill1 tbsp
Sriracha sauce2 tsp
lemon olive oil¾ cups
saltto taste
black pepperto taste
sour cream2 tbsp
white balsamic vinegara dash

Steps

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1
Start the emulsion dressing by combining Dijon mustard, egg yolks, chopped garlic, fresh dill, sriracha sauce, salt, and pepper in a bowl.
2
Gradually whisk in 0.75 cup of lemon olive oil while continuously blending to create a thick emulsified mayonnaise-style dressing using an immersion blender.
3
Fold in 2 tablespoons of sour cream to adjust the consistency. Optional: add a dash of white balsamic vinegar or lemon juice for acidity. Taste and adjust seasonings.
4
For the tuna salad, open and drain two 12 oz cans of solid tuna in water (drain at least 30 minutes ahead). Break apart the tuna gently in a bowl.
5
Add finely diced celery, diced red bell pepper, diced red onion, diced apple (kept in lemon water), sliced almonds, capers, and lemon zest to the tuna.
6
Pour in about half of the prepared dressing and mix gently until combined. Cover and refrigerate for at least 3–4 hours to let all the flavors marry and develop.
7
Heat a griddle or skillet over medium heat to about 300°F. Brush butter generously on both sides of the bread slices. Toast the bread on the hot griddle until both sides are golden brown, a few minutes per side.
8
Place very thin slices of cheese (cheddar or your preferred choice) on one slice of toasted bread. Cover with a lid or pan cover to help the cheese melt.
9
Scoop approximately 3/4 cup of the chilled tuna salad onto the cheese-covered bread slice. Top with thin slices of fresh tomato.
10
Place the second slice of toasted bread on top. Using a serrated knife, cut the sandwich diagonally in half. Serve immediately while the cheese is warm and the bread is crispy.

The Perfect Tuna Melt

Ingredients

Steps

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