very culinary

lemony herb tuna melts with fontina

  • Makes 4 sandwiches
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • 1/3 cup light mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons fresh chives, chopped
  • 3 tablespoons fresh parsley, chopped
  • zest and juice of 1 small lemon
  • pinch of freshly ground pepper
  • (2) 6 ounce packages white albacore tuna
  • 8 slices good rustic bread (such as Ciabatta or Pugliese), sliced 1/2-inch thick
  • 8 slices of tomato
  • 1 1/2 cups shredded fontina cheese
  • unsalted butter


In a medium bowl, combine the mayo, mustard, herbs, lemon, and pepper. Gently stir in the tuna, breaking it up slightly.

Spread the outside sandwich bread slices with butter; flip over. Place some of the cheese on four of the bread slices, followed by the tuna mixture, 2 slices of tomato and then more cheese. Top with the remaining 4 bread slices, butter side facing up.

Warm a nonstick skillet over medium heat. Place sandwiches in pan and cook for about 3-4 minutes per side or until cheese is melted and bread is golden. Serve right away and enjoy!