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.
Sourdough Bread(ContainsSoy, Wheat)
Monterey Jack Cheese(ContainsMilk)
• 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 onion. Zest and quarter lemon.
• In a large bowl, combine tuna, half the onion, half the mayonnaise, ¼ tsp celery salt, a squeeze of lemon juice, and pepper (All the onion, ½ tsp celery salt, and a big squeeze of lemon for 4 servings). Taste and season with salt if necessary.
• Place bread on a clean work surface. Place gouda on half the slices. Spread with tuna mixture. Top with Monterey Jack and remaining slices to form sandwiches. • Melt 2 TBSP butter and a drizzle of oil in a large pan over medium heat. Carefully add sandwiches and 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 upon flipping. (Lower heat if sandwiches begin to brown too quickly.) (You may need to work in batches for 4 servings. Wipe out pan between batches, adding more butter and oil if 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 (a big squeeze for 4 servings), lemon zest and celery salt to taste, and pepper.
• Halve tuna melts on a diagonal; divide between plates. Serve with potato wedges and special sauce on the side for dipping.