Feeling under the weather and craving a comforting tuna melt with lots of celery and crunch? This recipe combines a flavorful tuna melt, loaded with fresh herbs and a generous amount of cheese, served alongside a warm bowl of chicken soup to help you heal up!
1. In a bowl, combine the tuna, chopped celery, chopped capers, chopped fennel, sliced shallot, chopped cilantro, chopped dill, mayo, salt, and black pepper. Mix together until well combined.
2. Scoop the tuna salad onto one slice of sourdough bread. Grate plenty of cheddar cheese on top of the tuna salad. Close with the other slice of sourdough bread.
3. While boiling the chicken soup in a separate pot, heat a pan over medium heat with 1 teaspoon of EVOO. Toast the sandwich in the pan for 2 minutes on one side until golden brown, then flip. Once you get a good color, keep flipping every 15 seconds until the cheese has melted and the bread is crispy.
4. Transfer the toasted sandwich to a cooling rack to ensure it remains crispy.
5. Serve the tuna melt with the hot chicken soup on the side. Dip the sandwich in the chicken soup and enjoy!
