Crispy Tuna Melts with Lemon Pepper Potato Wedges and Special Sauce

Get ready for a classic comfort food that brings the diner experience right to your kitchen. These tuna melts feature a creamy, tangy tuna salad layered between slices of sourdough bread with melted Monterey Jack and Gouda cheese, then pan-fried until golden and crispy. Served alongside roasted lemon pepper potato wedges and a homemade special sauce for dipping, this meal is perfect for lunch or a quick dinner.

The combination of textures and flavors is irresistible: the crunch of the bread, the creamy tuna filling, the gooey cheese and the bright, peppery potatoes. Plus, the special sauce adds a tangy kick that ties everything together. Whether you’re cooking for yourself or the whole family, this recipe is sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5.6 ounce TunaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Halve tuna melts on a diagonal; divide between plates. Serve with potato wedges and special sauce on the side for dipping.

Recipe Tips

FAQ

Can I use canned tuna in water instead of oil?

Yes, you can use tuna packed in water. Just make sure to drain it well and squeeze out excess liquid to prevent the sandwich from getting soggy.

Can I make the potato wedges ahead of time?

Yes, you can roast the potatoes up to 2 hours in advance. Reheat them in a 400°F oven for 5-10 minutes before serving.

What can I use instead of celery salt?

If you don’t have celery salt, you can mix 1 part celery seed with 3 parts salt. Alternatively, use a pinch of celery seed and a pinch of salt separately.