Pescatarian Classic Tuna Melt

Total time15 min

Prep time10 min

Cook time5 min

4.6

(4)

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Ingredients

4 servings

For the tuna salad

3 cans (5 oz each) tuna in water, drained
⅓ cup mayonnaise
2 stalks celery, finely diced
2 tbsp red onion, finely minced
1 tbsp dijon mustard
1 tbsp fresh lemon juice
¼ tsp black pepper
¼ tsp salt

For the sandwich

4 slices sourdough or sandwich bread
1 tbsp unsalted butter, softened
6 oz cheddar cheese, coarsely grated (about 1 ½ cups)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
2 medium tomatoes, sliced ¼ inch thick (optional)

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
2
In a mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly mixed and no large chunks of tuna remain.

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