Tuna Melt

By LRay

Look no further, the perfect tuna melt is here!

Ingredients

• Tuna Salad and Assembly:
• 1 English hothouse cucumber, sliced 1/8” thick
• 1 habanero chile or 2 jalapeños, halved
• 1 sprig dill
• 1 cup distilled white vinegar
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 5-ounces cans water-packed solid white tuna, drained
• 1 celery stalk, chopped
• 1/4 English hothouse cucumber, peeled, chopped
• 1/4 small red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon celery salt
• 1/2 cup mayonnaise, divided
• Kosher salt and freshly ground black pepper
• Hot sauce
• 8 slices challah, toasted
• 4 ounces cheddar, sliced
• Iceberg lettuce leaves

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.

Do ahead:
Pickles can be made 2 weeks ahead. Keep chilled.

Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and ¼ cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.

Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.