Can I make the tuna salad ahead of time?

Yes. Prepare the salad (without toasting bread) up to 4 hours ahead and refrigerate. Toast and assemble just before serving to keep the sourdough crisp.

What can I use instead of Gouda cheese?

Swiss, aged cheddar, or fontina work well. Avoid soft cheeses that won't hold their shape when melted.

How do I prevent the sourdough from getting soggy?

Toast the bread until golden and crispy, then assemble immediately before serving. The warm tuna salad will soften it slightly without soaking through.

Can I make this as a closed sandwich instead?

Yes. Use two slices of sourdough and prepare as a standard sandwich, but add the tuna salad last to minimize soaking and maximize crunch.

Is this recipe gluten-free?

Only if you swap sourdough for gluten-free bread. The tuna salad itself contains no gluten.

Tuna Cabbage Salad Melt on Sourdough

Name: Tuna Cabbage Salad Melt on Sourdough
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 head green cabbage; 1 medium carrot; 2 stalks celery; 1/2 cup green olives, chopped; 2 tbsp fresh parsley, chopped; 1/4 cup pepperoncini, chopped; 2 (5 oz) cans tuna in oil, drained and flaked; 2 lemons, juiced; 2 tbsp Dijon mustard; 3 tbsp olive oil; 1 tbsp dried oregano; 3 cloves garlic, grated; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 slice sourdough bread; 2 oz Gouda cheese, shaved; 1 clove garlic, whole (for toast); 1 tbsp olive oil (for toast)

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Tuna Cabbage Salad Melt on Sourdough | CookOS

Ingredients

1/2 head green cabbage
1 medium carrot
2 stalks celery
1/2 cup green olives, chopped
2 tbsp fresh parsley, chopped
1/4 cup pepperoncini, chopped
2 (5 oz) cans tuna in oil, drained and flaked
2 lemons, juiced
2 tbsp Dijon mustard
3 tbsp olive oil
1 tbsp dried oregano
3 cloves garlic, grated
1 tsp salt
1/2 tsp black pepper, freshly ground
1 slice sourdough bread
2 oz Gouda cheese, shaved
1 clove garlic, whole (for toast)
1 tbsp olive oil (for toast)

18 Ingredients

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Instructions

1
Finely chop the cabbage and place it in a large mixing bowl.
2
Grate the carrot directly into the bowl. Finely chop the celery and add it to the bowl.
3
Chop the green olives, fresh parsley, and pepperoncini, and add them to the bowl.
4
Drain the oil from the canned tuna. Flake the tuna on a cutting board, chop it finely, and add it to the salad.
5
In a separate small bowl, prepare the dressing by combining the lemon juice, Dijon mustard, olive oil, dried oregano, and grated garlic.
6
Season the dressing with salt and pepper, then whisk until well combined.
7
Pour the dressing over the salad ingredients and toss everything together until fully mixed.
8
To make the melt, heat olive oil in a skillet over medium heat. Toast one side of the sourdough slice until golden brown.
9
Remove the toast from the pan and immediately rub the toasted side with a whole garlic clove. Sprinkle with a pinch of salt.
10
Top the garlic-rubbed side of the toast with shaved Gouda cheese.
11
Return the bread to the skillet, cheese-side up. Cover the pan with a lid to steam and melt the cheese, about 1-2 minutes.
12
For extra meltiness, you can transfer the toast to a baking sheet and place it under the broiler for 30-60 seconds until the cheese is bubbly.
13
Place the finished cheesy toast on a plate or board and top generously with the tuna cabbage salad.

Tuna Cabbage Salad Melt

Ingredients

18 Ingredients

Instructions

Tips & Notes

Pro tips

Substitutions

Storage & make-ahead

Common Questions

Can I make the tuna salad ahead of time?

What can I use instead of Gouda cheese?

How do I prevent the sourdough from getting soggy?

Can I make this as a closed sandwich instead?

Is this recipe gluten-free?

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