The Best Diner Tina Tuna Melt
The classic American Diner holds a very special place in my heart. My first job in high school was at the town diner. The first time I worked for Top Chef winner Stephanie Izard was at the upscale Little Goat Diner. And countless drunken nights/hungover mornings were spent at diners. One of the best things to order? What my girl Marge and I like to call ‘The Tina Tuna Melt.’ (Fun fact: Marge and I worked at the town diner together, that’s how we met. We’re still friends today! She is an amazing food critic for Time Out Chicago and of course I run this gay-ass blog. Yay!)
This particular Tina Tuna Melt uses my Mom’s tuna salad recipe as the base; it could not possibly be more simple, nor more addictive. I think it’s the sweet pickle components that make this greasy sandwich sing. American cheese is a must, the other toppings are optional. Now get ready to turn your kitchen into the classic American diner!
The Best Diner Tina Tuna Melt Recipe
Ingredients
- 1 – 5 oz can tuna in oil
- 1 – 5 oz can tuna in water
- 2½ Tbsp mayo, plus more for grilling
- 2½ Tbsp sweet pickle juice
- 2 sweet pickles, minced
- kosher salt
- black pepper
- 4 slices white bread
- 4 slices American cheese
OPTIONAL TOPPINGS!
- bacon
- lettuce
- tomato
- onion
Instructions
- Open tuna cans and drain out oil and water as best you can, smooshing the top of the can onto the tuna meat in order to release as much liquid as possible. We're going for dry, flaky tuna here, people!
- Preheat a large pan or griddle over medium heat.
- In a small bowl, mix together tuna, mayo, 1 Tbsp pickle juice, and minced sweet pickles. Salt and pepper to taste. Judge for yourself if you want more pickle juice or not. I love the shit, and my mom always made it this way, so I do 2.
- Shmear 1 side of each bread slice with mayo. Now, the rest of the steps go as if you were making a grilled cheese sandwich.
- On the non-mayo side of 2 of the bread slices, divy up your tina tuna salad equally among them.
- Slap your American cheese onto the tuna salad, followed by any addition toppings you want to use, minus lettuce (I'd gently pull apart the finished sandwich and add the crisp lettuce just before serving).
- Place remaining 2 slices of bread on top. Mayo should be on the outside of the sandwiches.
- Place your sammies on the hot pan or griddle and watch carefully. When a gorgeous golden brown crust has occurred, flip over and repeat!
- ORDER UP!!! Serve with chips or fries, and a dill pickle, and enjoy one of my most favoritest diner classics!
Notes
Equipment:
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