Red Meat Allergy Friendly Classic Tuna Melt
Total time15 min
Prep time10 min
Cook time5 min
4.6(4)
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Learn more →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 tipShred 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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