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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.

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

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

Find it online: https://thefamilycooking.com/tuna-melt-recipe/