Recipe: Cast Iron Tuna Melt
Print RecipeIngredients
One 5-ounce can solid, oil- or water-packed tuna, drained
2 tablespoons mayonnaise, plus more for the toasting the bread
1 teaspoon whole-grain mustard
½ celery stalk, diced (about ¼ cup)
1 tablespoon finely chopped pickles or cornichons
2 teaspoons finely chopped red onion
1 tablespoon extra-virgin olive oil (omit if using oil-packed tuna)
1½ teaspoons fresh lemon juice
1 tablespoon finely chopped herbs (such as parsley, dill and/or tarragon)
Kosher salt and freshly ground black pepper
2 slices cheddar or American cheese
2 slices bread (we like white, sourdough, or English muffin bread)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Place the tuna in a medium bowl and break it apart with a fork. Add the mayonnaise, mustard, celery, pickles, red onion, olive oil (if using), lemon juice and herbs. Mix well, then season to taste with salt and pepper. Refrigerate until ready to use, up to 2 days in advance.
Place the tuna salad on top of 1 slice of bread and spread into an even layer. Top with the cheese. Top the sandwich with the remaining slice of bread and smear the top of the bread with mayonnaise (or softened butter, if you prefer).
Preheat a No.6 Field Skillet (with a lid) over medium-low heat. Place the sandwich, mayo-side down, in the skillet and cook, uncovered, until the bottom is golden brown, 2 to 3 minutes. Smear the top of the sandwich with mayonnaise (or butter), flip the sandwich over and cover the skillet. Continue cooking until the bottom of the sandwich is golden brown and the cheese is melted, 2 to 3 minutes. Transfer to a place and serve.
