A perfect tuna melt is served on toasted Jewish rye with melted Cheddar, some fresh greens, and our Pickled Mustard.

Makes 2 cups [265 g]

One 5 ounces [142 g] can water-packed albacore tuna, drained
5 tablespoons [75 g] mayonnaise
1 tablespoon whole-grain Dijon or brown deli mustard
2 tablespoons finely chopped red onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped fresh dill
1 teaspoon fresh lemon juice, plus ¼ tsp grated lemon zest, and lemon wedges for serving
¾ teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper

In a medium bowl, fold together the tuna, mayonnaise, mustard, onion, celery, dill, lemon juice, and zest. Season with salt and pepper and serve with lemon wedges.

Note: The tuna salad will keep in an airtight container in the refrigerator for up to three days.

How Chefs Are Making Yom Kippur Break Fast in 2020

Reprinted from “Eat Something” by Evan Bloom with permission by Chronicle Books, 2020.