Classic Tuna Melt

Gluten-Free, Nut-Free, Corn-Free, Dairy-Free Adaptable, Soy-Free Adaptable

After a heavy week of Thanksgiving cooking and eating, my digestion is calling for a truce. Something lighter, less fussy, easy, but still more substantial than a bowl of cereal. A few times a year, I’ll go on a tuna melt kick and have a tuna melt a day for either lunch or dinner until the craving wears off, usually after a week or two.

This is a variation of my mom’s tuna salad I’ve been eating since I was a kid, with crunch from the celery, a little bite from the onion, and a touch of sweetness from the relish. Tuna and hard-boiled egg make up the bulk of this protein-rich salad, yellow mustard and hot sauce provide tang, while mayo binds the whole conglomeration together. Keep to the general proportions and you can adapt ingredients as desired. Substitute white onion for the red, or dijon mustard for the yellow. If raw onion is too sharp for you, then soak your diced onion in ice water for 10-15 minutes before draining and adding to the salad.

I’ve started buying sleeves of wild-caught albacore from Costco, which allows me to stock up on my transitory obsession for a reasonable price, but you can use whatever kind of tuna you prefer or have available. For this recipe I suggest using tuna in water vs. oil, as mixing an oil-saturated tuna with mayo might make for a too greasy preparation.

To adapt this recipe to dairy-free, substitute a vegan sliced cheddar or American for the traditional cheese. For a soy-free recipe, use an avocado- or olive-oil based mayo.

Classic Tuna Melt

Makes: about 2 1/2 cups | 4-5 servings
Total Time: 15 minutes

4 slices (200 g) gluten-free sourdough (I use Schär Deli-Style)
2 (5-oz. / 142g) cans of tuna, preferably in water, drained
2 hard-boiled eggs, peeled & diced (about 1/2 c / 100 g)
2 stalks celery, finely diced (about 1/2 cup / 80 g)
1/3 cup (100g) mayo
3 Tbsp. (70 g) sweet relish
2 Tbsp. (20 g) finely diced red or white onion
1 1/2 tsp. yellow mustard
1/2 tsp. hot sauce of choice (optional; I like Crystal)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4-8 slices (170-340 g) cheddar of choice

1. Heat the oven to 350°F. Lightly toast the bread until slightly crisp and golden, 8-12 minutes. Line a baking sheet with parchment and place the toast 2- to 3-inches apart.

2. While the bread is toasting, drain the tuna well and add to a medium bowl, along with the eggs through pepper. Fold gently to combine. Taste and adjust seasonings as needed. Top each slice of toast with about 1/2 cup of tuna salad, spreading evenly to cover. Layer 1 to 2 slices of cheddar over the top of each sandwich. Bake until the cheese is just melted, 3-5 minutes. Serve immediately.