Classic Tuna Melts
with Lemon Pepper Potatoes & Special Sauce
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Monterey Jack Cheese
Not included in your delivery
• 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.