The Ultimate Tuna Melt: A Nostalgic Twist

Ingredients:

• 2 cans (5 oz each) water-packed tuna
• 1/3 cup + 1 tbsp nonfat plain Greek yogurt
• 1/4 cup chopped cornichons or dill pickles
• 3 tbsp chopped red onion
• 2 tsp fresh lemon juice







• 1 tsp grainy mustard
• 1 tbsp minced parsley or dill
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 slices bread (whole grain sourdough recommended)






• 3 slices sharp cheddar cheese
• 3 tbsp softened unsalted butter

Instructions:

Making the Tuna Salad:

1. Drain the tuna and flake it into a bowl.
2. Add the Greek yogurt, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper.
3. Stir well to combine.

Assembling the Tuna Melts:

1. Spread 1/3 of the tuna mixture evenly on each slice of bread.
2. Top with a slice of cheese.
3. Add the remaining slice of bread.
4. Butter the top of the bread.

Cooking:

On the Stove:

1. Heat a nonstick skillet over medium-low heat.
2. Place the tuna melt in the skillet, buttered-side down.



3. Butter the top.
4. Cook for 2-4 minutes per side, or until golden brown and the cheese is melted.

In a Panini Press:

1. Cook on medium-high until the bread is golden and the cheese is melted.

In an Air Fryer:

1. Secure the tuna melt with toothpicks.
2. Air fry at 360°F for 9-12 minutes, flipping halfway through.

Serving:

1. Let the tuna melt cool for a few minutes.
2. Cut in half and enjoy!

Tips:

• To mellow the onions, soak them in lemon juice for a few minutes before adding them to the tuna salad.
• Don’t overfill the sandwiches with tuna.
• Cook over low heat to ensure the cheese melts before the bread burns.