Description
A deliciously creamy and spicy tuna melt featuring Calabrian chili, melted cheese, and crispy sourdough bread, perfect for a cozy meal.
Ingredients
Scale
- 1 (5 oz) can tuna in water, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 celery stalk, finely diced
- 1 tablespoon red onion, finely diced
- 1 tablespoon Calabrian chili peppers in oil, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- 4 slices sourdough bread
- 4 slices provolone or mozzarella cheese
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Calabrian chili oil
- Fresh parsley, chopped (optional)
Instructions
- In a medium mixing bowl, combine the drained tuna, mayonnaise, Greek yogurt, diced celery, diced red onion, chopped Calabrian chili peppers, Dijon mustard, and lemon juice. Season with salt and pepper to taste, and mix thoroughly.
- Lay out the sourdough slices and spread softened butter evenly on one side of each slice.
- Place two buttered slices butter-side down, divide the tuna salad mixture between them, and top with two slices of cheese.
- Cover each with a remaining buttered slice, butter-side up.
- Preheat a large skillet over medium heat and cook the sandwiches for 3 to 4 minutes on one side until golden brown.
- Flip and cook the other side for an additional 3 to 4 minutes until the cheese melts and the bread is golden.
- Transfer to plates, drizzle with Calabrian chili oil, garnish with parsley if desired, and slice diagonally before serving.
Notes
Make the tuna salad mixture in advance and refrigerate for up to a day. For a healthier option, consider air frying at 370°F for about 8-10 minutes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 583
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 60mg