TL/DR – Dill Tuna Melts. Liven up plain tuna salad with fresh dill, lemon zest and pickles. Melt on rye with tomato and muenster or havarti. –
July of our first socially distanced summer is almost over and my porch pots are kicking out all kinds of tomatoes, zucchinis and herbs. Alas, the fresh dill has gone to seed and I used my last sprigs for some Dill Tuna Melts.
Incidentally, did you know that “bolt” is the verb to use for herbs and flowers that bloom and then go to seed? My dill bolted! Sigh. I must ask myself if it’s time for some socially distanced adult contact… The mom jokes are threatening to take me down.
Fresh dill, dill pickles and lemon zest make plain old tuna salad into something a little bit sophisticated, (a little bit, I said,) and most definitely delicious.
A good tuna melt is partially about the tuna salad, of course. But bread is also key. I prefer a hearty sour dough. Cheese is just as important. Try a dill havarti if you want to go nuts, but really a nice muenster is quite pleasant with this dill tuna salad. Muenster melts well and has a smooth, tuna-melt friendly texture.
Quick tip: did you know that you can spread mayonnaise on the bottom of your tuna melt bread instead of butter before grilling it in the skillet? Whaaat?! The result is fantastic. Try it with grilled cheese, too.
Top these tuna melts with Refrigerator Quick Pickled Onions and serve with some lightly dressed salad greens or a side of Citrus Basil Beet Salad. Also try using up extra zucchini from the garden with Zucchini Salmon Patties.
Dill Tuna Melts
Fresh dill, dill pickles and lemon zest amp up plain old tuna salad for a delicious and easy tuna melt.
Ingredients
- 1 12 oz can chunk light tuna in water, drained well
- 1/3 c mayonnaise, up to 1/2 c depending on your preference
- 1 rib celery, finely diced
- 1 kosher dill pickle spear, finely diced and patted dry
- 2 T fresh dill, finely minced
- 1 T shallot, minced
- 1 T lemon zest
- 1/4 t freshly ground black pepper
- 4 slices of sourdough bread
- 4 t additional mayonnaise
- 1 large tomato, sliced thinly
- 4 slices muenster cheese
Directions
- Step 1 Combine the drained tuna, mayonnaise, celery, pickle, fresh dill, shallot, lemon zest and pepper in a medium bowl and stir until well incorporated.
- Step 2 Spread about 1 teaspoon of mayonnaise on one side of each of the four slices of bread, then place the mayonnaise side down in a skillet.
- Step 3 Spoon the tuna salad in even amounts on top of each slice of bread, pressing lightly to make each relatively flat.
- Step 4 Place two slices of tomato on top of each and top each with one slice of muenster.
- Step 5 Turn the skillet on low heat and cover. Set a timer for 3 minutes, then check on the bread gently with a spatula. Cover and repeat the cooking and checking cycles every 2 or 3 minutes until the bread is golden brown and the cheese is melted.
- Step 6 Serve immediately with a side salad or a cup of soup.
