Tangy Tuna Melt with Swiss Cheese
Elevate your sandwich game with this irresistible Tangy Tuna Melt with Swiss Cheese! Packed with flavor and creamy texture, this comforting classic brings together tender canned tuna, zesty Dijon mustard, and a splash of lemon juice for a tangy twist, balanced by the crunch of celery and red onion. Nestled between slices of buttery, toasted sourdough or rye, gooey melted Swiss cheese perfectly complements the savory tuna salad. Ready in just 20 minutes, this easy-to-make recipe is perfect for a quick lunch or dinner, and optional pickle slices add a delightful tangy garnish. Indulge in this satisfying blend of flavors and textures that’s sure to become a household favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water, drained)
- 4 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 stalk Celery (finely chopped)
- 2 tablespoons Red onion (finely chopped)
- 0.25 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 4 slices Bread (e.g., sourdough or rye slices)
- 2 tablespoons Unsalted butter
- 4 slices Swiss cheese (sliced)
- 2 slices Pickles (optional, for garnish)
Instructions
In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, finely chopped celery, and red onion. Mix well to form a creamy tuna salad. Season with kosher salt and black pepper to taste.
Spread the tuna salad evenly over two slices of bread.
Place one slice of Swiss cheese on top of the tuna salad on each slice of bread.
Top each with the remaining bread slices to form sandwiches.
Heat a skillet or griddle over medium heat and add 1 tablespoon of unsalted butter.
Once the butter has melted and begins to bubble, place the sandwiches in the skillet. Cook for 2-3 minutes on one side, pressing lightly with a spatula, until the bread is golden and toasted.
Flip the sandwiches, add the remaining tablespoon of butter to the skillet, and cook the other side for another 2-3 minutes, or until the cheese is melted and the bread is golden brown.
Remove the sandwiches from the skillet and let rest for 1-2 minutes before slicing in half.
Serve warm with optional pickle slices on the side for an extra tangy bite.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 574 mg | 44% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
