Tuna Melt Recipe

Square side shot of tuna melt stacked on a cutting board

This classic tuna melt recipe is an easy, affordable, and satisfying lunch or dinner that's ready for the table in less than 30 minutes!

Course Dinner, Lunch

Cuisine American

Keyword open faced tuna melt, recipe for tuna melt, tuna melt, tuna melt recipe, tuna melts

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 550kcal

Author Blair Lonergan

Ingredients

FOR THE TUNA SALAD

3 (5 ounce) cans tuna fish in water, drained really well and flaked (we like solid white albacore tuna in water)
¾ cup finely diced celery
½ cup mayonnaise (we prefer Duke's brand mayo)
1 ½ tablespoons sweet pickle relish (or sub with dill pickle relish)
¼ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste

FOR THE MELTS

8 slices thick white bread or 4 English muffins, split
2 tomatoes (about 1 lb.), sliced ¼-inch thick (optional)
8 slices sharp cheddar cheese (or sub with provolone, Swiss, American, or other favorite cheese)

Instructions

Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.

Notes

Use solid white albacore tuna in water. This variety of canned tuna fish has a mild flavor, and the large, firm chunks hold their shape nicely.
Drain the tuna really well, squeezing out any excess water before preparing the tuna salad.
Pick a hearty bread or English muffins that can stand up to the tuna and toppings. Flimsy, thinner breads will quickly become soggy or will fall apart under the weight of the other ingredients.
Toast the bread or English muffins before assembling the sandwiches. This helps to avoid a soggy base.
Omit the tomato, if you like. It's an optional ingredient, and the sandwich is delicious even without the added veggies!
To add even more flavor to the tuna salad, try mixing in fresh herbs like dill, chives, or parsley, a dash of garlic powder, a squeeze of lemon juice, a dollop of Dijon mustard, or minced red onion.
Instead of using English muffins or white bread, try making the tuna melt with a toasted bagel, leftover hamburger or hotdog buns, croissants, or a baguette.
Tuna Melt Panini: make the sandwich closed (rather than open-faced) and press it on a grill pan or panini press. Don't forget to butter the outside of the sandwich or brush with olive oil.
Wrap or Quesadilla: use flour tortillas instead of bread, and toast the wrap or quesadilla on a griddle or in a skillet.
Tuna Bacon Melt: it might not be as traditional, but everything's better with bacon, right? Add a couple of strips of cooked, crispy bacon to each sandwich.
Tuna Avocado Toast: this is your "fancy tuna sandwich recipe!" Top the toasted bread with sliced or mashed avocado in addition to the tuna salad, tomato, and cheese.

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