Best Tuna Melt Recipe
This tuna melt is exactly the kind of lunch that makes a busy day feel a little easier. Crispy, buttery bread hugs a creamy tuna salad filling, and it all gets topped with a thick layer of melted cheddar. It comes together in under thirty minutes with pantry staples you probably already have on hand, making it a perfect choice for a fast and satisfying meal.
Equipment
- Medium mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Cast iron or nonstick skillet
- Spatula
- Can opener
Ingredients
- 2 (5 ounce) cans chunk light or albacore tuna drained well
- 1/3 cup mayonnaise 80g
- 1 tablespoon Dijon mustard
- 2 stalks celery finely diced
- 1/4 cup red onion finely diced
- 2 tablespoons dill pickles finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices sourdough bread
- 3 tablespoons butter softened, 42g
- 1 large tomato thinly sliced
- 8 slices sharp cheddar cheese
Instructions
- Drain the tuna well, pressing gently with a fork to remove excess liquid, then flake it into a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, diced celery, red onion, chopped dill pickles, salt, and pepper. Stir until fully combined and the mixture holds together.
- Lay out all 8 slices of sourdough bread and spread the softened butter evenly over one side of each slice.
- Flip 4 slices so the buttered side is facing down. Place one slice of cheddar cheese on each of these slices.
- Divide the tuna salad evenly among the 4 slices topped with cheese, spreading it to the edges. Top with 2-3 tomato slices and a second slice of cheese.
- Top each with the remaining bread, buttered side up. Heat a skillet over medium-low heat for 2 minutes.
- Cook 2 sandwiches at a time for 3-4 minutes per side, until golden brown and the cheese is fully melted. Repeat with remaining sandwiches.
- Transfer to a cutting board, let rest for 1 minute, then slice in half and serve warm.
Notes
- Drain the tuna thoroughly: Excess liquid is the number one cause of a soggy sandwich. Press firmly with a fork over the sink to remove as much moisture as possible.
- Use room temperature butter: It spreads evenly without tearing the bread, ensuring every bite gets a crispy, golden crust.
- Cook over medium-low heat: This gives the cheese time to fully melt and the filling to warm through before the bread burns. Cover the skillet with a lid for the last minute to speed up melting.
- Don't skip the second cheese layer: Placing a slice of cheese on the bottom and top of the filling acts as a seal that holds the sandwich together and prevents it from getting soggy.
- Make ahead: The tuna salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will even develop and improve over time.
- Substitutions: Swap cheddar for provolone, Swiss, or pepper jack. Use plain Greek yogurt instead of mayonnaise for a lighter, egg-free version. Add hot sauce or sriracha for a spicy kick.
- Storage: Leftover tuna salad can be refrigerated for up to 3 days. Assembled, cooked sandwiches are best enjoyed fresh but can be stored for up to 1 day.
- Reheating: Reheat cooked sandwiches in a skillet over low heat for a few minutes per side to re-crisp the bread. Avoid microwaving as it will make the bread soggy.
Nutrition
Serving: 1sandwichCalories: 480kcalCarbohydrates: 32gProtein: 28gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 780mgPotassium: 320mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 10mg
Tried this recipe?Let us know how it was!