This twist on tuna melts (my husband's favorite) utilizes that tartar sauce forgotten in your fridge, so you can use it up and get your money's worth!
Ingredients
One can of tuna
Sourdough Bread
Tartar sauce
Mustard (optional)
Lemon Pepper
Cheddar cheese (Mild or Sharp)
Relish (optional)
Cooking instructions
Prep time: 5 minutes
Cook time: 5 minutes
1. Turn your broiler on low.
2. As the broiler heats up, make your tuna melt filling. Mix tuna, tartar sauce, mustard, and lemon pepper seasoning in a small bowl. I tend to eyeball it and adjust it according to my taste preference.
3. Set up four slices of sourdough (or however many pieces you need for the number of sandwiches you make) on a baking sheet.
4. Spread half of the tuna mixture on one slice. Place cheddar cheese on the other.
5. Broil in the oven for 5 minutes or less, depending on how melted and toasted you’d like your tuna melt to be. Mine is usually perfect at 3 minutes.
6. Place two sides together and enjoy the crunchy, cheesy, melty, fishy goodness. (Friendly reminder: turn off your broiler!)
Notes
One can of tuna should be enough for two sandwiches. If you are making more, add another can of tuna and adjust the rest of the ingredients accordingly.
Tartar sauce already has relish, but you can add more if you want a stronger, relish-y taste. My husband likes extra relish. You probably don’t need the mustard, but my husband likes the added mustard flavor, too.
You could use any bread you want, but we’re sourdough lovers in this house.
You can use any kind of cheese you prefer. Since this is my husband’s favorite way to eat a tuna melt, we use mild or sharp cheddar. I think it pairs well with the flavors of the tartar sauce and lemon pepper, too.
Tuna Melt Storytime
Sometimes, you have a fancy fish dish that requires you to grab a jar of tartar sauce. Then, you never make that dish again, and the tartar sauce sits unused in the fridge, a sadly forgotten condiment hidden behind mayo and mustard.
At least, that’s how it was in my house growing up.
As an adult, I wanted to find a creative way to use up that forgotten tartar sauce so that it wouldn’t go to waste and didn’t require me to remake the same fish dish over and over again.
Then, one night, I was making my boyfriend's (now husband) tuna melts for dinner because I was tired, and that’s what I had. As I reached into my fridge for the mustard and mayo, I noticed my jar of tartar sauce. Deciding to do a spur-of-the-moment experiment, I used the tartar sauce instead of the mayo. (I kept the mustard at my boyfriend-now-husband’s request.)
It was a hit, and I don’t make tuna melts any other way now.
The tartar sauce brings a nice, fresh tang, along with the sweet dill, that pairs well with the sour of the sourdough and bite from the sharp cheddar. It's simple, easy, and has no boring flavors.
Also, if you want to skip the broiling step and make a cold tuna sandwich, it’s an easy, cool dinner to enjoy on a hot summer evening.
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