Crispy Tuna Melts with Lemon Pepper Potato Wedges and Dipping Sauce

There’s something irresistible about a perfectly grilled tuna melt-crispy, buttery bread, gooey cheese and a savory tuna filling. This version takes it up a notch with two kinds of cheese (nutty Gouda and mild Monterey Jack) and a bright, peppery kick from lemon and celery salt. Served alongside roasted potato wedges tossed with lemon zest and a creamy special sauce for dipping, it’s a complete meal that feels like a trip to your favorite diner.

Best of all, this recipe comes together quickly with simple ingredients. The potato wedges roast in the oven while you prepare the tuna mixture and assemble the sandwiches. A quick pan-fry in butter gives the bread a golden, crunchy exterior that contrasts beautifully with the melted cheese inside. Whether for a weeknight dinner or a casual weekend lunch, these tuna melts are sure to satisfy.

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Ingredients

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Canned TunaView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry the potato, then cut it into ½-inch-thick wedges. Toss the wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. Open and drain the canned tuna, squeezing out any excess liquid. Halve, peel and finely dice half the red onion (use all if making 4 servings). Zest the lemon and quarter it.
3. In a large bowl, combine the drained tuna, diced onion, half the mayonnaise (reserve the rest), ¼ teaspoon celery salt (use ½ teaspoon for 4 servings), a squeeze of lemon juice and a pinch of pepper. Stir well, then taste and add more salt if needed.
4. Place the sourdough slices on a clean work surface. Lay the Gouda slices on half the bread pieces. Divide the tuna mixture over the Gouda, then top with Monterey Jack cheese and the remaining bread slices to form sandwiches. In a large skillet over medium heat, melt 2 tablespoons butter with a drizzle of oil. Carefully add the sandwiches and cook, pressing gently with a spatula, until the cheese melts and the bread is golden, 2-4 minutes per side. Add 1 tablespoon butter when flipping. If the bread browns too quickly, reduce the heat. For 4 servings, work in batches, wiping out the pan between batches and adding more butter and oil as needed. Transfer the cooked sandwiches to a cutting board.
5. In a small bowl, mix the ketchup with the remaining mayonnaise to make the special sauce. Set aside. When the potato wedges are done, transfer them to a second large bowl. Toss with a squeeze of lemon juice, lemon zest to taste and remaining celery salt to taste. Season with pepper.
6. Slice each tuna melt diagonally in half and divide among plates. Serve with the lemon pepper potato wedges and the special sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta, rye or whole wheat. Just make sure it’s thick enough to hold the filling without getting soggy.

Can I make the tuna melts ahead of time?

The tuna mixture can be prepared up to a day in advance and stored in the refrigerator. Assemble and cook the sandwiches just before serving for the best texture.

What can I use instead of Gouda or Monterey Jack?

Feel free to swap in other melting cheeses like cheddar, provolone or Swiss. The combination of two cheeses adds depth, but a single cheese works too.