Look no further, the perfect tuna melt is here!
- 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
Adapted from bonappetit.com
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.
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.