Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tuna Melt Recipe
A warm, gooey Tuna Melt Recipe that’s a cinch to whip up—think melty cheese, savory tuna salad, and perfectly toasted bread all in one easy sandwich. It’s the ultimate homemade lunch (or casual dinner) treat.
I’ve loved tuna melts since my college days—cramming for exams with a hot sandwich in hand. This easy Tuna Melt Recipe takes that nostalgic vibe and gives it a fresh twist: a blend of light mayo and Greek yogurt for creaminess, crisp celery for crunch, and sharp cheddar for gooey bliss. It’s a sandwich that’s hearty enough for a chilly afternoon, quick enough for a busy weeknight, and flexible enough to fit any pantry. Plus, with roughly 25 grams of protein per serving, it’s a surprisingly healthy homemade lunch fix.
Why You’ll Love This Recipe
- Ready in under 20 minutes—no lengthy prep or baking marathons
- No oven needed (use your stovetop or toaster oven)
- High-protein tuna salad meets melty cheese—satisfying and filling
- Uses pantry staples: canned tuna, mayo, bread, cheese
- Customizable: swap in your favorite cheese or bread
- Perfect for quick lunches, casual dinners, or even brunch
- Easily doubles or triples for family-style feeding
- Kid-approved comfort food with a grown-up twist
Ingredients
• 2 (5-oz) cans solid white tuna in water, drained well (Bumble Bee or Wild Planet recommended)
• 2 tablespoons mayonnaise (Hellmann’s or Dukes for flavor)
• 2 tablespoons whole-milk Greek yogurt (Fage or Chobani for extra creaminess)
• 1 stalk celery, finely diced (for crunch)
• 2 tablespoons finely chopped red onion (mellow or swap sweet onion)
• 1 teaspoon Dijon mustard (optional, for zing)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 slices sourdough bread (or whole-grain, gluten-free)
• 4 slices sharp cheddar cheese (or Swiss, Pepper Jack, mozzarella)
• 1 tablespoon butter, softened (for toasting)
(Tip: Let your tuna salad rest in the fridge for 10 minutes to marry the flavors.)
Directions
-
Mix the tuna salad
In a bowl, combine drained tuna, mayo, Greek yogurt, celery, onion, Dijon mustard, salt, and pepper. Stir gently—overmashing can make it gummy. Set aside. -
Prep your bread
Butter one side of each bread slice. Heat a skillet or griddle over medium heat. -
Assemble the sandwich
Buttered-side down, place two slices of bread in the skillet. Top each with half the tuna salad, then two cheese slices. -
Grill to perfection
Cover the pan with a lid or large plate to help cheese melt. Cook 3–4 minutes until bottom is golden and cheese starts to ooze. -
Flip carefully
Using a spatula, flip each sandwich, pressing lightly to seal. Cook another 2–3 minutes until second side is golden and cheese is fully melted. -
Rest briefly
Transfer sandwiches to a cutting board. Let them sit 1 minute so the filling firms up slightly—less mess, more flavor. -
Slice and serve
Cut each sandwich diagonally. Serve hot with pickles, potato chips, or a simple green salad. -
Finish with flair
If you like a bit of heat, drizzle sriracha or add sliced jalapeños before closing the sandwich.
Servings & Timing
• Yield: 2 hearty tuna melt sandwiches (serves 2)
• Prep Time: 10 minutes (includes tuna salad mix)
• Cook Time: 8–10 minutes (two rounds of grilling)
• Total Time: 18–20 minutes
Variations
• Avocado Dream: Add sliced avocado on top of the tuna before cheese for creaminess.
• Veggie Booster: Stir finely chopped bell pepper or grated carrot into the tuna salad.
• Spicy Southwest: Swap cheddar for Pepper Jack and mix in a teaspoon of chipotle in adobo.
• Vegan Swap: Use mashed chickpeas, vegan mayo, and dairy-free cheese on whole-grain bread.
• Open-Face Style: Toast bread, pile on filling, broil in oven for 2–3 minutes until cheese bubbles.
• Pesto Twist: Spread basil pesto on bread slices instead of butter for a herby lift.
Storage & Reheating
• Fridge: Store leftover tuna salad in an airtight container for up to 2 days.
• Sandwiches: Best enjoyed fresh, but you can wrap assembled melts in foil and refrigerate 1 day; reheat in a skillet over low heat until warmed through (about 4 minutes each side).
• Freezing: Not recommended for assembled sandwiches, but tuna salad freezes well up to 1 month—thaw overnight in fridge.
• Make-Ahead Tip: Prep tuna salad up to one day ahead; assemble and grill just before eating for peak freshness.
Notes
I learned in my latest test run that chilling the tuna salad for just 10 minutes deepens the flavor—it lets the Dijon mustard mellow and the celery soften slightly. Also, slicing the sandwich on a slight diagonal not only looks pretty but makes it easier to handle. If your cheese isn’t melting fast enough, cover the pan with a lid or invert a baking sheet over the skillet. Trust me—it’s a game-changer for quick cheesy melts.
FAQs
Q: Can I use olive oil instead of butter?
A: Yes—brush bread lightly with olive oil for a dairy-free toast, though butter gives the best golden crust.
Q: What’s the best cheese for a tuna melt?
A: Sharp cheddar melts beautifully, but Swiss or mozzarella work too; Pepper Jack adds a spicy kick.
Q: How do I avoid a soggy sandwich?
A: Pat your tuna very dry before mixing and toast the bread first; resting the sandwich 1 minute also helps.
Q: Can I make this gluten-free?
A: Absolutely—just swap in your favorite gluten-free bread (Udi’s or Canyon Bakehouse both toast nicely).
Q: Is canned tuna healthy?
A: Yes—canned tuna offers about 25 grams of protein per serving and heart-healthy omega-3 fatty acids.
Q: Can I add other mix-ins?
A: Feel free—chopped pickles, capers, or even a spoonful of relish can take the salad in new directions.
Q: How long can I keep tuna salad?
A: Stored cold in an airtight container, it stays fresh about 2 days—give it a sniff check before use.
Q: What if I don’t have a skillet?
A: A toaster oven works great—assemble the open-face melt on a baking sheet and broil until bubbly.
Conclusion
This Tuna Melt Recipe delivers a nostalgic, cheesy sandwich that’s both easy and satisfying—perfect for busy afternoons or impromptu gatherings. Give it a whirl, let me know how you tweaked it, and don’t forget to explore our other cozy sandwich ideas like the Ultimate Grilled Cheese or Caprese Panini. Happy melting!
Tuna Melt Recipe
Ingredients
- 2 5-oz cans solid white tuna in water drained well
- 2 tablespoons mayonnaise
- 2 tablespoons whole-milk Greek yogurt
- 1 stalk celery finely diced
- 2 tablespoons red onion finely chopped
- 1 teaspoon Dijon mustard optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 4 slices sourdough bread or whole-grain, gluten-free
- 4 slices sharp cheddar cheese or Swiss, Pepper Jack, mozzarella
- 1 tablespoon butter softened
Instructions
- In a bowl, combine drained tuna, mayo, Greek yogurt, celery, onion, Dijon mustard, salt, and pepper. Stir gently—overmashing can make it gummy. Set aside.
- Butter one side of each bread slice. Heat a skillet or griddle over medium heat.
- Buttered-side down, place two slices of bread in the skillet. Top each with half the tuna salad, then two cheese slices.
- Cover the pan with a lid or large plate to help cheese melt. Cook 3–4 minutes until bottom is golden and cheese starts to ooze.
- Using a spatula, flip each sandwich, pressing lightly to seal. Cook another 2–3 minutes until second side is golden and cheese is fully melted.
- Transfer sandwiches to a cutting board. Let them sit 1 minute so the filling firms up slightly—less mess, more flavor.
- Cut each sandwich diagonally. Serve hot with pickles, potato chips, or a simple green salad.
- If you like a bit of heat, drizzle sriracha or add sliced jalapeños before closing the sandwich.
