This morning, our morning show host, Billy Pilgrim, told a great story of having lunch with Kris Kristofferson. (Kris passed away yesterday) They had tuna sandwiches at the TA Truckstop in Redding when Willie Nelson and Kris were passing through. This inspires me to make dinner.
The Best Ever Tuna Melt
1 thinly sliced green onion, including the greens
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons dried tarragon, crumbled
Zest of 1 lemon
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Fresh-ground pepper, to taste
1/3 cup mayonnaise
2 (6-ounce) cans solid white tuna, well drained and flaked
8 slices of your favorite bread (I like Naked from Franz)
1 thinly sliced tomato (8 slices)
4 slices sharp cheddar, Monterey jack or pepper jack cheese
2 tablespoons softened butter
Bread & butter pickles, for serving
Make the tuna mixture:
Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
Prepare the tuna melts for the griddle:
Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.
Cook tuna melts on the first side:
Heat a large griddle on medium heat, or a cast-iron skillet. Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.
Flip and cook the other side:
Use a spatula to lift the sandwiches and carefully turn them over. Cook for another 3 minutes or so, until the second side is browned.
Serve immediately with a big pile of bread & butter pickles.