Ultimate Tuna Melt

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 small red onion, finely chopped

1 celery stalk, finely chopped

½ cup mayonnaise (preferably Kewpie)

⅓ cup finely chopped dill

1 Tbsp. drained capers or chopped pickled jalapeños, plus 1 Tbsp. brine

1 Tbsp. fresh lemon juice

1 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained

Freshly ground pepper

2 Tbsp. butter, room temperature

8 slices Pullman or sourdough bread

4 slices American cheese or sharp cheddar

Dill pickles, kettle-style potato chips (preferably Cape Cod), and hot sauce (preferably Frank’s; for serving)

Directions

Mix 1 small red onion, finely chopped, 1 celery stalk, finely chopped, ½ cup mayonnaise, ⅓ cup finely chopped dill, 1 Tbsp. drained capers or chopped pickled jalapeños, and 1 Tbsp. fresh lemon juice in a medium bowl until combined. Mix in one 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained, breaking up with a fork. Season generously with freshly ground pepper. Taste for salt and add up to 1 Tbsp. brine as needed.

Spread 2 Tbsp. butter, room temperature, over one side of 8 slices Pullman or sourdough bread, dividing evenly. Turn slices buttered side down. Divide 4 slices American cheese or sharp cheddar among 4 slices of bread. Divide tuna mixture evenly over cheese. Close up sandwiches with remaining 4 bread slices, buttered side up.

Heat a large cast-iron skillet over medium. Working in batches if needed, place sandwiches, cheese side down, in skillet and cook, turning once and pressing down with a fish spatula to ensure good contact with skillet, until bread is golden brown and crisp and cheese is melted, about 4 minutes per side (if using cheddar, cover pan after turning sandwiches to ensure cheese melts).

Transfer sandwiches to a cutting board and slice in half. Serve with dill pickles and kettle-style potato chips doused with hot sauce.