Serves 2
15 min
Jewish Deli–Style Tuna Melt with Relish, Dill, Celery, and Swiss
Recipe GLPR73175523669959
A classic Jewish deli-style tuna melt featuring seasoned canned tuna mixed with mayo, fresh dill, crisp celery, sweet relish, and red onion, served hot between toasted rye bread with melted Swiss cheese. Ready in just 15 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
One 5-ounce can tuna, packed in oil or water, drained well
½ cup Mayonnaise
1 tablespoon Minced fresh dill
2 tablespoons Minced red onion
1 tablespoon Drained sweet relish
½ rib Celery, very finely diced
½ teaspoon Coarse ground mustard
Kosher salt
Freshly ground black pepper
4 slices Rye sandwich bread, cut into 1/2-inch-thick slices
Vegetable oil, clarified butter, and/or melted butter, for brushing
4 slices Swiss cheese slices
Directions
Drain the canned tuna thoroughly, pressing gently to remove excess liquid. Place the tuna in a medium bowl.
Add the mayonnaise, minced fresh dill, minced red onion, drained sweet relish, finely diced celery, and coarse ground mustard to the bowl with the tuna.
Stir everything together until well combined. Season to taste with kosher salt and freshly ground black pepper. Set the tuna mixture aside.
Heat a skillet or griddle over medium heat. Lightly brush one side of each rye bread slice with vegetable oil, clarified butter, or melted butter.
Place two bread slices butter-side down on the hot skillet. Divide half of the tuna mixture between the two slices, spreading it evenly. Top each with one slice of Swiss cheese.
Place the remaining two bread slices on top, butter-side up. Toast over medium heat for 2 to 3 minutes until the bread is golden brown and crispy.
Carefully flip each sandwich and cook the other side for another 2 to 3 minutes, until golden brown and the cheese is fully melted.
Remove the sandwiches from the skillet, cut diagonally if desired, and serve immediately while hot.
