Classic Tuna Melts
with Lemon Pepper Potatoes & Special Sauce
- Fish
- Eggs
- Soy
- Wheat
- Milk
Slide into that booth, select your song from the mini-jukebox, and get ready for an American classic: the tuna melt! This one combines tuna with crunchy red onion, herbaceous celery salt, and bright lemon juice (plus creamy mayo, of course!). It’s spread on fresh sourdough between slices of mild Monterey Jack and nutty gouda—let’s hear it for two kinds of cheese!—then pan-fried in butter to crisp perfection. We serve it with lemony, peppery roasted potato wedges and a special sauce for dipping. That’s right, we’re bringing the diner to your door!
Ingredients
12 ounce
Potatoes
5.6 ounce
Tuna
(Contains: Fish)
1 unit
Red Onion
1 unit
Lemon
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Celery Salt
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 slice
Gouda Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Ketchup
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Open and drain tuna, squeezing out any excess liquid. Halve, peel, and finely dice half the onion (all for 4 servings). Zest and quarter lemon.
• In a large bowl, combine tuna, diced onion, half the mayonnaise (you’ll use the rest later), ¼ tsp celery salt (you’ll use the rest later), a squeeze of lemon juice, and pepper (½ tsp celery salt and a big squeeze of lemon juice for 4 servings). Taste and season with salt if necessary.
• Place bread on a clean work surface. Place gouda on half the bread slices. Spread with tuna mixture. Top with Monterey Jack and remaining bread slices to form sandwiches. • Heat 2 TBSP butter and a drizzle of oil in a large pan over medium heat. Carefully add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side, adding 1 TBSP butter when flipping. TIP: Lower heat if sandwiches begin to brown too quickly. (For 4 servings, work in batches; wipe out pan between batches and add more butter and oil as needed.) • Transfer to a cutting board.
• In a small bowl, combine ketchup and remaining mayonnaise. Set aside. • When potatoes are done, add to a second large bowl. Toss with a squeeze of lemon juice (big squeeze of lemon juice for 4 servings), lemon zest to taste, and remaining celery salt to taste. Season with pepper.
• Halve tuna melts on a diagonal; divide between plates. Serve with potato wedges and special sauce on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the classic diner taste, with some praising the lemon and celery salt combo on the potatoes 🍋.
- Ease of prep: Quick and easy to make, though a few found flipping the sandwiches challenging.
- Suggestions: Consider reducing onion amount; some added pickles or celery for extra crunch and flavor.
- Leftovers: Several enjoyed leftovers cold or reheated the next day for lunch.
- Portions: Some felt one can of tuna wasn't enough for two sandwiches; consider adding more.
Reviews from our home cooks
I am a huge fan of tuna sandwiches, this was no exception. The red onion added a great crunch and the cheese was the perfect amount. I preferred it without the special sauce. The fries were only ok- they were better without the lemon juice and celery salt.
I thought I discovered a really good tuna melt recipe that became my go to tuna melt recipe a few years ago but this one tops it! I love the lemony flavor.
Adding lemon juice and celery salt to potatoes really oomphed them up-good flavor. I added some dill to the tuna, good easy meal for a weeknight
Could've used a 2nd potato, so we added one of our own. Also, as is my habit, I parboil the spuds before putting on the oil/spices and into the oven to roast. This results in a crispier outside and creamier inside to the wedges. Finally, I did add a bit of chile powder to the tuna salad because it seemed a tad bland to me. Otherwise, a tasty easy meal.
Tuna melts only needed 1/4 of the onion. Potatoes portion was small.
Loved the tuna melts. Didn't need fries with it though. I avoid several of your meals because they seem to come with potatoes a lot. Well, they are filling, I don't really want to eat them because they are too starchy. I would be more apt to buy foods with side dishes, other than potatoes. Like sweet potatoes or green salad. Or broccoli salad
My 11 son asked for this and made it himself. I was annoyed when he chose it and I was WRONG. Who knew lemon could transform tuna?!? Was an insanely good sandwich.
Easy to make and quite flavorful given how easy and simple the ingredients are in the recipe
So delicious and easy. I like the celery salt in the potatoes and the special sauce to go with it.
The potato wedges were the highlight of the meal. The lemon and celery salt made this the star of the meal.
