american

Sourdough Tuna Melt with Dill Pickle and Tomato

This dish pairs sourdough bread with tomato, dill pickle spears and mayonnaise. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

11 g Carbohydrates

40 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

152g canned tuna in water (drained) 176 kcal
1.9 tbsp (15g) mayonnaise 102 kcal
1.27 tsp (3g) Dijon mustard 2 kcal
51g celery (finely diced) 8 kcal
3g sourdough bread 8 kcal
71g cheddar cheese (sliced or shredded) 285 kcal
102g tomato (sliced) 18 kcal
2.54 tsp (5g) unsalted butter 36 kcal
102g dill pickle spears 12 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

canned tuna in water (drained)mayonnaiseDijon mustardcelery (finely diced)black pepper
Drain the tuna well, then mix with mayonnaise, Dijon mustard, celery, and black pepper in a bowl.
sourdough breadunsalted butter
Heat a skillet over medium heat. Butter one side of each bread slice.
canned tuna in water (drained)sourdough breadcheddar cheese (sliced or shredded)tomato (sliced)unsalted butter
Place one slice bread butter-side down in the skillet. Top with half the cheddar, the tuna mixture, and tomato slices.
sourdough breadcheddar cheese (sliced or shredded)unsalted butter
Add remaining cheddar, then top with the second bread slice butter-side up.
cheddar cheese (sliced or shredded)
Cook 3 to 4 minutes per side until golden and the cheese is melted; reduce heat if browning too fast.
dill pickle spears
Serve hot with dill pickle spears on the side.