This tuna melt sandwich is made with my recipe for classic tuna salad sandwiched between two pieces of bread with a slice of melted cheddar cheese for the ultimate lunch!
This sandwich recipe is great for an easy meal! Other favorites include egg salad sandwich, chicken salad croissant sandwich and cucumber sandwiches.
Table of Contents
The Best Tuna Melt
Whether you think a tuna melt is a grilled cheese sandwich with tuna or a tuna sandwich with melted cheese, the beauty of the ultimate tuna melt, is that it’s both and it’s just as comforting as the tuna noodle casserole you grew up eating!
First, we make an easy tuna salad recipe with creamy mayonnaise, tangy Dijon, crisp celery, and crunchy relish. Then we load that on top of griddle-toasted artisan bread until the bread is crispy golden, and the cheese has melted in with the tuna.
Ingredients
Find the full printable recipe with specific measurements below.
- Tuna salad: You’ll need a couple of cans of tuna, mayo, Dijon mustard, pickle relish, celery, red onion, parsley, and salt and pepper. I have a fantastic published tuna salad recipe with all the detailed instructions that I use for this recipe.
- Bread: Use a nice thick crusty bread, like sourdough or French bread, sliced into 1/2” slices. I use 8 for a closed sandwich, but if you’re making open faced tuna melts, you’ll need only 4.
- Cheese: Cheddar cheese, provolone, or Swiss cheese. Any cheese that melts easily is great.
- Salted butter: A bit of salted butter on the bread just before adding it to the skillet or griddle helps get the bread nice and golden and crispy. The salty buttery flavor is also a benefit of buttering the bread first.
Variations
A tuna melt, like most sandwiches, has flexible ingredients and ways to adjust the flavors to your liking. Here are just a few ways to make this sandwich your own.
- To brighten the flavor of your tuna salad, squirt it with a bit of lemon juice before chilling it in the fridge.
- Extra toppings. Sliced tomato, crispy bacon, mashed or sliced avocado, or sprouts.
- Substitute the mayo with Greek yogurt or mashed avocado for a lighter version.
- Spice it up. Red pepper flakes will add some heat, and so will some hot sauce or diced jalapeno!
- Chop up some hard boiled eggs and add those to the tuna mixture for extra flavor and protein.
- Use whatever bread you prefer. White homemade bread, Texas toast, whole wheat bread, sourdough bread, French bread, bagels, English muffins, or any gluten-free bread you love.
How to Make a Tuna Melt
Combine all of the tuna salad ingredients into a large mixing bowl. Break up any large chunks with a fork. Mix to combine, season with salt and pepper, and chill in the fridge for 15 minutes.
Lay the sliced bread on a clean flat surface and butter both sides of the bread. Place the bread onto a preheated griddle or cast iron over medium heat and cook until one side is golden brown. Flip each piece of bread over and turn off the heat.
Add some of the tuna mixture onto the bread and use a knife to spread it out. Then, top that with a slice of cheese. Add the second slice of bread (toasted side facing the tuna) on top of the cheese.
Use a metal spatula to gently flip the sandwiches over and cook for an additional 3 minutes. The bread will be toasted and golden on both sides and the cheese nice and melty. Serve your tuna melt while it’s hot!
Best Tuna Melt Tips
- Drain canned tuna well. You don’t want too much excess liquid in your salad, otherwise, it’ll water down the mayo making the mixture quite runny.
- Avoid burning your bread. Do not turn the temperature any higher than medium heat. You don’t want to rush toasting your bread because, by the time the cheese melts, your bread will be overdone. You might even end up with a burnt tuna melt.
- Butter not soft? If you’ve forgotten to take your butter out to bring it to room temperature, it’s probably going to be too hard to spread. In this case, melt it directly onto the skillet or griddle and place the bread overtop the melted butter.
- Open faced tuna melt. Use 4 slices of bread instead of 8 then layer the ingredients the same way, with the cheese on top. Place on a foil-lined baking sheet then under the broiler for a few minutes until the cheese melts.
What to Serve with Tuna Melt
This tuna melt doesn’t need much! It’s a complete meal on its own. A simple coleslaw, potato salad, or tossed salad would suffice.
Maybe a side of fresh fruit or a rainbow honey lime fruit salad would be great if your sandwich has the veggies covered.
If you’re wanting a restaurant-style presentation, serve it with a side of French fries or potato chips.
Recipe FAQs
You can make the tuna salad up to three days beforehand. Cover it and keep it in the fridge until you assemble your ultimate tuna melt!
I do recommend you enjoy it right away, but it will keep for up to 3 days in an airtight container.
You’ll notice the longer it sits the soggier it will be. I would reheat it in a skillet or the air fryer to get the bread crispy again.
Need more quick and easy sandwich recipes? Don’t miss my chicken Caesar wrap, meatball sub or philly cheesesteak.
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Tuna Melt Recipe
Video
Ingredients
Tuna Salad
- 2 (5-ounce) cans tuna , drained
- ⅓ cup mayonnaise
- 1-2 teaspoons Dijon mustard
- 1 Tablespoon relish
- 1 stalk celery , diced
- 2 Tablespoons finely chopped red onion
- 1-2 Tablespoons chopped parsley , chives, or dill, optional
- ¾ Kosher salt , more to taste
- ¼ Ground black pepper , more to taste
Melt
- 8 (1/2" thick) slices sour dough or French bread
- 4 slices cheddar cheese , provolone, or Swiss cheese
- 2-3 Tablespoons salted butter , softened
Optional toppings: sliced tomato, butter lettuce
Instructions
Tuna Salad
- In a large bowl, stir together the tuna, mayonnaise, mustard, relish, celery, onion, and parsley, if using, until well combined. Season with salt and pepper. Chill 15 minutes.
Melt
- Lay 4 bread slices flat on a work surface. Butter each side of the bread.
- Heat a large griddle or cast iron pan over medium heat. Place the bread onto the griddle and cook until one side is golden brown. Flip the bread and turn off the heat.
- Top each with tuna salad and a slice of cheese. Add the golden bottom on top of the tuna. Add the top piece of bread (toasted part facing tuna).
- Using a metal spatula, gently flip the sandwiches over. Cook an additional 3 minutes, or until the bread is toasted and cheese is melted. Serve while hot.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Dinner, Meal Prep, Nut-Free, Sandwiches
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
If I leave out the celery will it need something else or be ok?
You can always add in more pickles or even a cucumber or leave it out totally. It is a desired taste!
Yum!! Man, it had been way too long since I had one of these, but came across your recipe & I just had to make it. Delicious!!
I love tuna melts! They’re such a nostalgic meal for me. So easy to make!
Agreed! So many memories of these as a kid!
SO YUMMY!!! Loved this recipe so so much