Tuna Melt Recipe

Introduction

The classic Tuna Melt is a comforting and flavorful sandwich that combines creamy tuna salad with melted sharp cheddar cheese on toasted bread. It’s perfect for a quick lunch or a satisfying dinner, delivering a delightful mix of textures and tangy flavors.

Ingredients

• 3 (6-ounce) cans solid, water-packed tuna, drained
• 3/4 cup mayonnaise
• 1/4 cup finely chopped cornichons or small kosher dill pickles
• 3 tablespoons minced red onion
• 2 tablespoons lemon juice
• 1 packed tablespoon minced fresh dill (optional)
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices rye or sourdough bread, cut 1/2-inch thick
• 8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
• 4 tablespoons softened unsalted butter, plus more as needed

Instructions

1. Step 1: Place the tuna in a medium bowl and flake it with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt, and pepper. Mix well until combined.
2. Step 2: Spoon 1/3 to 1/2 cup of tuna salad onto four slices of bread, heaping it slightly in the center. Divide the cheese evenly over the tuna, tearing it to fit neatly. Top each with another slice of bread and spread about 1/2 tablespoon softened butter on the top piece of each sandwich.
3. Step 3: Heat a 10-inch skillet over medium-low heat. Place two sandwiches, buttered-side down, into the skillet. Cook for 3 to 4 minutes until the bottom bread is golden brown.
4. Step 4: Spread another 1/2 tablespoon butter on the top of each sandwich. Carefully flip the sandwiches, reduce the heat to low, and cook for 3 to 4 more minutes until the bottoms are browned and the cheese is melted. Repeat with the remaining sandwiches and serve immediately.

Tips & Variations

• Use sourdough bread for a tangy contrast or rye for a sweeter flavor profile.
• Swap cornichons for capers or chopped celery for different textures and flavors.
• Add slices of tomato or avocado inside the sandwich before grilling for extra freshness.
• For a spicier kick, mix in a teaspoon of hot sauce or a pinch of cayenne pepper to the tuna salad.

Storage

Store any leftover tuna melt sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the crunch of the bread and melt the cheese without drying out the sandwich. Avoid using a microwave, which can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Fresh tuna can be used if cooked and flaked well, but canned tuna is preferred for convenience and texture in this sandwich.

What is the best bread for a tuna melt?

Sourdough and rye are both excellent choices because they toast well and complement the flavors of the tuna salad and sharp cheddar cheese.

Tuna Melt Recipe

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4.4 from 136 reviews

This classic Tuna Melt recipe combines flaky tuna salad with sharp Cheddar cheese, layered between slices of rye or sourdough bread and grilled to a golden, melty perfection. The sandwich features a tangy tuna salad made with mayonnaise, cornichons, lemon juice, and fresh dill, topped with ample cheese and buttery toasted bread. Perfect for a comforting lunch or dinner, this tuna melt is both satisfying and easy to prepare on the stovetop.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Tuna Salad

• 3 (6-ounce) cans solid, water-packed tuna, drained
• 3/4 cup mayonnaise
• 1/4 cup finely chopped cornichons or small kosher dill pickles
• 3 tablespoons minced red onion
• 2 tablespoons lemon juice
• 1 packed tablespoon minced fresh dill (optional)
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Assembly and Cooking

• 8 slices rye or sourdough bread, cut 1/2-inch thick
• 8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
• 4 tablespoons softened unsalted butter, plus more as needed

Instructions

1. Prepare Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, finely chopped cornichons, minced red onion, lemon juice, fresh dill if using, whole-grain mustard, kosher salt, and black pepper. Mix thoroughly until well combined to create a flavorful tuna salad.
2. Assemble Sandwiches: Spoon between 1/3 to 1/2 cup of the tuna salad onto four slices of bread, piling it slightly in the center. Evenly distribute the Cheddar cheese on top of the tuna, tearing slices if needed to cover. Place the remaining bread slices on top of each, then spread about 1/2 tablespoon of softened butter on the top of each sandwich.
3. Cook First Side: Heat a 10-inch skillet over medium-low heat. Place two sandwiches buttered-side down in the skillet and cook for 3 to 4 minutes, or until the underside is golden brown and crisp.
4. Prepare for Second Side: While the first side cooks, spread an additional 1/2 tablespoon of butter on the top side of each sandwich. Carefully flip the sandwiches over, reduce heat to low, and cook for another 3 to 4 minutes to brown the other side and melt the cheese.
5. Repeat and Serve: Remove the cooked sandwiches from the skillet. Repeat cooking steps for the remaining two sandwiches. Serve all sandwiches immediately while hot and melty for the best taste and texture.

Notes

• Use firm bread like rye or sourdough to hold the sandwich together well during cooking.
• Adjust the amount of mayonnaise to your preference for creaminess in the tuna salad.
• The fresh dill is optional but adds a pleasant herbal note.
• Cooking over medium-low to low heat ensures the cheese melts without burning the bread.
• Use unsalted butter to control the salt level in the sandwich, balancing the tuna salad seasoning.

Keywords: tuna melt, tuna sandwich, grilled tuna sandwich, cheddar cheese sandwich, quick lunch, easy dinner, stovetop sandwich