Tuna Melts with Tomato Soup

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Tuna Melts

1. Drain the five 12 oz cans of tuna well, pressing out excess water, then flake into a large bowl. 4 min
2. Finely dice 3 celery stalks and ½ red onion, then add to the bowl with the tuna. 5 min
3. Add ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to the bowl and stir to combine. 2 min
4. Position an oven rack 6 inches from the broiler element and preheat the broiler to high. 5 min
5. Spread 2 tablespoons softened butter evenly across one side of all 8 sourdough slices and arrange them butter-side down on a rimmed baking sheet. 2 min
6. Timing-sensitive step. Broil the bread 2–3 minutes until the tops are lightly golden, then remove from the oven. 3 min
7. Flip all 8 slices, divide the tuna mixture evenly over the untoasted side of each, then lay the 8 oz of sliced sharp cheddar over the tuna. 3 min
8. Timing-sensitive step. Return the baking sheet to the broiler for 2–3 minutes until the cheese is melted and bubbling with lightly browned edges — watch closely. 3 min
9. Transfer the tuna melts to plates and serve immediately.

Creamy Tomato Soupside

1. Open the two 10.75 oz cans of condensed tomato soup and pour them into a medium saucepan over medium heat.
2. Whisk in 1½ cups whole milk, ¼ cup heavy cream, ¼ teaspoon garlic powder, ½ teaspoon dried basil, and ⅛ teaspoon black pepper until smooth. 2 min
3. Heat the soup over medium, stirring occasionally, for 6–8 minutes until steaming and just beginning to bubble at the edges — do not boil. 7 min
4. Ladle into bowls and serve alongside the tuna melts. 2 min