Tuna Melt Recipe

Why You’ll Love This Recipe

I love this Tuna Melt because I can turn basic pantry ingredients into a satisfying lunch or easy dinner in less than 30 minutes. The creamy tuna filling contrasts with crunchy celery and toasted bread, while melted cheese makes the sandwich especially comforting.

I also find it easy to customize. I can change the cheese, add tomato, make it spicy, or prepare it open-faced. It’s also a convenient way for me to use canned tuna when I need a quick meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tuna Salad

• Canned tuna, well drained
• Mayonnaise
• Celery, finely diced
• Red onion, finely diced
• Dijon mustard
• Fresh lemon juice
• Fresh parsley, chopped
• Salt
• Freshly ground black pepper

For the Sandwiches

• Sourdough, rye, or sturdy sandwich bread
• Cheddar cheese
• Tomato slices, optional
• Unsalted butter, softened
• Pickles, optional for serving

Directions

1. I start by draining the tuna thoroughly. I transfer it to a medium bowl and break it into smaller pieces with a fork.
2. I add the mayonnaise, diced celery, red onion, Dijon mustard, lemon juice, and parsley.
3. I gently mix everything until combined, then season my tuna salad with salt and freshly ground black pepper.
4. I lay out the bread slices and place cheese on half of them. I add a generous portion of tuna salad over the cheese.
5. When I’m using tomato, I pat the slices dry with a paper towel and arrange them over the tuna. Removing excess moisture helps me keep the sandwich from becoming soggy.
6. I add another layer of cheese and close each sandwich with a second slice of bread.
7. I spread softened butter over the outside of both pieces of bread.
8. I heat a large skillet over medium-low heat and place the sandwiches in the pan.
9. I cook them for about 3–4 minutes on the first side, pressing gently with a spatula, until the bread becomes crisp and golden.
10. I carefully flip each sandwich and cook the second side for another 3–4 minutes. I keep the heat moderate so the cheese has enough time to melt before the bread becomes too dark.
11. I remove my Tuna Melts from the skillet and let them rest for a minute before slicing and serving.

Servings and Timing

I usually make 2 generous sandwiches with this recipe.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: about 20 minutes
• Servings: 2
• Yield: 2 sandwiches

Variations

For a spicy Tuna Melt, I add diced jalapeño, hot sauce, or crushed red pepper flakes to my tuna salad. I can also use pepper Jack cheese for extra heat.

For an open-faced Tuna Melt, I toast slices of bread, top each one with tuna salad and cheese, and place them under the broiler until the cheese is melted and lightly browned.

When I want extra crunch, I add finely chopped pickles to the tuna mixture. I can also use sliced pickles directly on the sandwich.

For a different cheese flavor, I replace cheddar with Swiss, provolone, Monterey Jack, American cheese, or Gruyère. I prefer a cheese that melts easily.

When I want a slightly lighter version, I replace some of the mayonnaise with plain Greek yogurt and add a little extra lemon juice and Dijon mustard.

Storage/Reheating

I prefer storing leftover tuna salad separately from the bread and cheese. I keep it in an airtight container in the refrigerator for up to 3–4 days.

I don’t recommend storing an assembled, uncooked Tuna Melt for long because the tuna mixture can make the bread soggy. I assemble my sandwich shortly before cooking whenever possible.

If I have a cooked Tuna Melt left over, I refrigerate it in an airtight container and reheat it in a skillet over low heat until the filling is hot and the bread becomes crisp again.

I can also reheat it in a 350°F (175°C) oven for about 8–10 minutes. I avoid microwaving it when possible because I find that the bread loses its crisp texture.

FAQs

What cheese is best for a Tuna Melt?

I usually choose sharp cheddar because its strong flavor works well with tuna and it melts beautifully. Swiss, provolone, Monterey Jack, Gruyère, and American cheese are also good options when I want to change the flavor.

How do I keep a Tuna Melt from getting soggy?

I drain my tuna thoroughly and avoid adding too much mayonnaise. When I use tomatoes, I pat them dry before adding them. I also assemble the sandwich immediately before cooking so the filling doesn’t have time to soak into the bread.

What bread is best for a Tuna Melt?

I prefer sturdy bread such as sourdough or rye because it holds the creamy filling well and develops a crisp exterior when toasted. Thick-cut sandwich bread also works well.

Can I make a Tuna Melt in the oven?

Yes. I can prepare an open-faced version and bake it until the tuna is warm and the cheese has melted. I sometimes finish it briefly under the broiler when I want browned, bubbling cheese on top.

What should I serve with a Tuna Melt?

I like serving my Tuna Melt with tomato soup, potato chips, French fries, pickles, coleslaw, or a simple green salad. For a lighter meal, I usually choose salad, sliced vegetables, or fresh fruit.

Conclusion

A Tuna Melt is one of those simple recipes I can rely on whenever I need a quick and satisfying meal. Creamy tuna salad, crisp vegetables, melted cheese, and golden toasted bread give me plenty of flavor and contrasting textures with very little preparation.

Tuna Melt Recipe

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This classic Tuna Melt combines creamy, tangy tuna salad with plenty of melted cheddar between slices of crisp, golden bread. It is a quick and comforting sandwich that’s perfect for an easy lunch or casual dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 sandwiches
• Category: Main Course
• Method: Skillet
• Cuisine: American
• Diet: Low Calorie

Ingredients

• Canned tuna, well drained
• Mayonnaise
• Celery, finely diced
• Red onion, finely diced
• Dijon mustard
• Fresh lemon juice
• Fresh parsley, chopped
• Salt
• Freshly ground black pepper
• Sourdough, rye, or sturdy sandwich bread
• Cheddar cheese
• Tomato slices, optional
• Unsalted butter, softened
• Pickles, optional for serving

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Instructions

1. Drain the tuna thoroughly, transfer it to a medium bowl, and break it into smaller pieces with a fork.
2. Add the mayonnaise, diced celery, red onion, Dijon mustard, lemon juice, and parsley.
3. Gently mix until combined, then season the tuna salad with salt and freshly ground black pepper.
4. Lay out the bread slices and arrange cheese over half of them. Spoon a generous portion of tuna salad over the cheese.
5. If using tomato, pat the slices dry with a paper towel to remove excess moisture and arrange them over the tuna salad.
6. Add another layer of cheese and close each sandwich with a second slice of bread.
7. Spread softened butter evenly over the outside of both slices of bread on each sandwich.
8. Heat a large skillet over medium-low heat and place the sandwiches in the pan.
9. Cook for 3–4 minutes on the first side, pressing gently with a spatula, until the bread is crisp and golden.
10. Carefully flip the sandwiches and cook for another 3–4 minutes, keeping the heat moderate so the cheese melts before the bread becomes too dark.
11. Remove the Tuna Melts from the skillet and let them rest for about 1 minute before slicing and serving.

Notes

• Drain the tuna thoroughly and avoid excessive mayonnaise to help prevent a soggy sandwich.
• For a spicy Tuna Melt, add diced jalapeño, hot sauce, or red pepper flakes to the tuna salad, or substitute pepper Jack for cheddar.
• For an open-faced version, toast the bread, top with tuna salad and cheese, and broil until melted and lightly browned.
• Add finely chopped or sliced pickles for extra crunch and tang.
• Cheddar can be replaced with Swiss, provolone, Monterey Jack, American cheese, or Gruyère.
• For a lighter tuna salad, replace some of the mayonnaise with plain Greek yogurt and add extra lemon juice and Dijon mustard.
• Store leftover tuna salad separately in an airtight container in the refrigerator for 3–4 days.
• Reheat a cooked Tuna Melt gently in a skillet over low heat or in a 350°F (175°C) oven for 8–10 minutes.
• Avoid microwaving when possible because it can soften the toasted bread.

Nutrition

• Serving Size: 1 sandwich
• Calories: 620 kcal
• Sugar: 5 g
• Sodium: 1050 mg
• Fat: 36 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 105 mg