The Tuna Melt is a timeless favorite because it’s hearty, flavorful, and incredibly easy to make. You’ll love the contrast between the warm, gooey cheese and the creamy, savory tuna filling. Whether you prepare it in a skillet, on a griddle, or under the broiler, it always delivers comfort and satisfaction. Plus, it’s endlessly customizable with your favorite breads, cheeses, and add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned tuna, drained
Mayonnaise
Dijon mustard (optional)
Celery, finely chopped
Red onion, finely chopped
Lemon juice
Salt
Black pepper
Bread (sourdough, rye, or your favorite sandwich bread)
Butter, softened
Cheese (cheddar, Swiss, provolone, or American)
Tomato slices (optional)
Directions
In a medium bowl, mix together the drained tuna, mayonnaise, Dijon mustard (if using), celery, red onion, lemon juice, salt, and black pepper until well combined.
Spread butter on one side of each bread slice.
Place one slice of bread, butter side down, in a skillet or on a griddle over medium heat.
Layer with a slice of cheese, a scoop of tuna salad, tomato slices (if desired), and another slice of cheese. Top with the second slice of bread, butter side up.
Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Open-Faced Tuna Melt: Place tuna and cheese on a single slice of bread and broil until bubbly and golden.
Spicy Tuna Melt: Add diced jalapeños or a dash of hot sauce to the tuna mixture.
Healthy Tuna Melt: Use whole-grain bread, light mayo, and reduced-fat cheese.
Avocado Tuna Melt: Spread mashed avocado on the bread before adding the tuna mixture.
Mediterranean Tuna Melt: Mix in chopped olives, capers, and a sprinkle of feta cheese.
Storage/Reheating
Tuna salad can be stored in an airtight container in the refrigerator for up to 3 days. Assembled tuna melts are best enjoyed fresh, but if you have leftovers, store them in the fridge wrapped in foil. Reheat in a skillet over low heat or in the oven at 350°F (175°C) for about 10 minutes until warm and crispy again. Avoid microwaving, as it can make the bread soggy.
FAQs
Can I make the tuna salad ahead of time?
Yes! The tuna salad can be prepared 1–2 days in advance and kept refrigerated until ready to assemble.
What’s the best cheese for a tuna melt?
Sharp cheddar is classic, but Swiss, provolone, or mozzarella all melt beautifully and taste great.
Can I use canned salmon instead of tuna?
Absolutely! Canned salmon makes a delicious variation with the same preparation method.
How can I make it dairy-free?
Use dairy-free cheese and a vegan butter alternative.
Should I use water-packed or oil-packed tuna?
Water-packed tuna keeps the mixture light, while oil-packed tuna adds a richer flavor—either works fine.
Can I bake tuna melts instead of frying?
Yes, assemble them and bake at 400°F (200°C) for 10–12 minutes, flipping halfway through.
What bread works best?
Sourdough, rye, or multigrain bread are sturdy options that hold up well to the filling.
Can I add pickles to the tuna salad?
Definitely! Chopped dill pickles or relish add a tangy crunch that complements the creamy filling.
How do I keep the bread from getting soggy?
Drain the tuna well and use just enough mayo to bind the mixture—too much moisture will soften the bread.
Can I serve this cold?
Yes, the tuna salad itself is delicious cold, but the “melt” version is meant to be served hot and melty.
Conclusion
The Tuna Melt is a timeless sandwich that combines simple ingredients into something extraordinary. With its crispy, buttery bread, melty cheese, and creamy tuna filling, it’s comfort food at its finest. Perfect for a quick lunch, an easy dinner, or a cozy weekend meal, this recipe proves that the classics never go out of style.
A classic hot sandwich made with creamy tuna salad, melted cheese, and buttery toasted bread. The Tuna Melt is crispy on the outside, gooey on the inside, and pure comfort in every bite.
Ingredients
1 (5-ounce) can tuna, drained
2 tablespoons mayonnaise
1 teaspoon Dijon mustard (optional)
2 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 teaspoon lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper
4 slices bread (sourdough, rye, or sandwich bread)
2 tablespoons butter, softened
4 slices cheese (cheddar, Swiss, provolone, or American)
4 tomato slices (optional)
Instructions
In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard (if using), celery, red onion, lemon juice, salt, and black pepper. Mix well.
Spread butter on one side of each bread slice.
Heat a skillet or griddle over medium heat. Place one slice of bread, butter side down, in the skillet.
Layer with one slice of cheese, a scoop of tuna salad, tomato slices (if desired), and another slice of cheese. Top with the second slice of bread, butter side up.
Cook for 3–4 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is melted.
Remove from skillet, slice in half, and serve warm.
Notes
Drain tuna thoroughly to prevent soggy sandwiches.For an open-faced version, broil a single bread slice topped with tuna and cheese until bubbly.Add pickles or relish to the tuna for extra tang.Use whole-grain bread and light mayo for a lighter option.Reheat leftovers in a skillet or oven for best crispness.
