Source of Recipe
From "Retro Recipes from the '50s and '60s" by Addie Gundry
"There's a vintage diner in my town that my husband and I frequent on the weekends, and I swear they serve the most amazing tuna melt I've ever eaten. This recipe recreates that magic with the perfect mix of veggies, seasonings, and plenty of tuna and melty cheese!"
List of Ingredients
◦ 2 (5-ounce) cans tuna, drained
◦ ½ small red onion, finely diced
◦ ½ celery stalk, finely diced
◦ 1 Tbsp minced fresh parsley
◦ 3 Tbsp mayonnaise
◦ 1 Tbsp horseradish mustard
◦ 1 Tbsp olive oil
◦ ½ tsp kosher salt
◦ ½ tsp freshly ground black pepper
◦ 8 slices sourdough bread
◦ 4 slices Cheddar cheese
◦ 4 Tbsp (½ stick) unsalted butter, softened
Place the tuna in a medium bowl and mash with a fork. Add the onion, celery, and parsley. Add the mayonnaise, mustard, olive oil, salt, and pepper. Mix to combine.
Place two slices of bread on a clean work surface. Scoop 4 to 5 tablespoons of the tuna onto one slice of bread and top with one slice of cheese. Butter the second slice of bread and place on top.
In a medium skillet, melt ½ tablespoon of the butter over medium heat. Once the butter is sizzling, add the sandwich, butter-side up. Cook for 2 to 3 minutes, until browned, then flip and cook on the second side for 2 to 3 minutes more, until browned. Set the sandwich on a plate to cool slightly. Repeat to make 3 more sandwiches. (You can also use a larger skillet and cook two sandwiches at a time.) Cut in half and serve.
Makes 4 sandwiches