Open-Faced Cheddar Tuna Melts with Dill Pickles
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Tuna is mixed with mayonnaise, pickles, red onion, celery, lemon and dill, spread on butter-toasted sourdough, heaped with Cheddar and grilled 3-4 minutes until bubbling and browned.
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Method
- 1
Make the tuna salad. Flake the tuna and mix in the mayonnaise, pickles, onion, celery, lemon, mustard powder, dill and pepper.
- 2
Heat the grill. Heat the grill to high with a rack 10 cm below.
- 3
Toast the bread. Butter one side of each slice and toast both sides under the grill until golden.
- 4
Top. Spread the tuna salad to the edges and pile on the cheese.
- 5
Melt. Grill 3-4 minutes until the cheese bubbles and browns in spots.
- 6
Serve. Rest 1 minute and serve with pickle spears.
Storage
Best eaten hot. Keep leftover tuna salad chilled for up to 2 days and make fresh melts. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- grill (broiler)
- baking tray lined with foil
- medium bowl and fork
- box grater
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 472 kcal |
| Protein | 27.5 g |
| Carbohydrate | 25.8 g |
| of which sugars | 3 g |
| of which free sugars | 2.2 g |
| Fat | 28.6 g |
| of which saturates | 9.7 g |
| Fibre | 1.5 g |
| Salt | 2.33 g |
Protein per 100 kcal
5.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
