The Best EVER Tuna Melt Recipe

I just nailed a Tuna Melt Recipe that gives you the crispiest, most satisfying sandwich to actually look forward to at lunch.

I’m obsessed with this Tuna Melt Recipe because it hits that exact spot when plain sandwiches bore me. I love the punch of tuna in water, drained and flaked with a creamy binder and a tang that fights through melted sharp cheddar cheese.

It’s messy, melty, loud with flavor. I’ll take it on sourdough, in a wrap, whatever.

This Tuna Melt Sandwich feels like a real lunch rescue after a long day of nothing exciting. And I mean real rescue.

No fluff, just bold, gooey, salty, crunchy bits. Bring it on.

I eat it. Seriously, every damn time.

No exceptions.

Ingredients

• Tuna in water, flaky protein, slightly salty and satisfying.
• Mayonnaise, creamy binder, it’s what makes it rich.
• Dijon mustard, tangy kick, wakes the mix right up.
• Lemon juice, bright acidity, cuts richness and brightens.
• Red onion, zippy bite, tiny crunchy pops throughout.
• Basically celery, crunchy texture, keeps every bite fresh.
• Plus pickle relish, sweet-tart pop, fun surprise in bites.
• Salt and pepper, simple seasoning, brings everything into focus.
• Cheddar or Swiss, melty goodness, sharp or nutty comfort.
• Sturdy bread, holds filling, gives satisfying chew and toast.
• Butter, toasts the bread, adds golden flavor and richness.
• Plus tomato, juicy brightness, optional but really nice.
• Lettuce or spinach, leafy snap, lightens and freshens each bite.

Ingredient Quantities

• 1 (5 to 6 oz) can tuna in water, drained and flaked
• 3 tbsp mayonnaise (more or less to taste)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp finely chopped red onion
• 2 tbsp finely chopped celery (optional but gives crunch)
• 1 tbsp sweet pickle relish or 1 finely chopped dill pickle
• salt and freshly ground black pepper to taste (about 1/4 to 1/2 tsp salt)
• 4 slices sharp cheddar cheese or Swiss (about 2 oz)
• 4 slices sturdy bread like sourdough, country white, or rye
• 2 tbsp butter, softened, for grilling the bread
• 1 small tomato, sliced optional
• lettuce or baby spinach optional for serving

How to Make this

1. Drain the tuna well and flake it with a fork into a medium bowl so there are no big chunks.

2. Stir in the mayonnaise, Dijon mustard, lemon juice, chopped red onion, chopped celery if using, and the sweet pickle relish or chopped dill pickle; taste and season with about 1/4 to 1/2 tsp salt and a few grinds of black pepper.

3. Lay out four slices of bread and divide the tuna mixture evenly on two slices, spreading it to the edges if you like more filling.

4. Top the tuna on each sandwich with a slice or half slices of sharp cheddar or Swiss and add tomato slices and lettuce or baby spinach if you want them.

5. Place the remaining bread slices on top to close the sandwiches and press down lightly so everything sticks together.

6. Spread softened butter on the outside faces of both top and bottom bread slices; you want an even thin layer so it browns nicely.

7. Heat a skillet or griddle over medium heat until hot but not smoking. Add the sandwiches and cook about 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. If they brown too fast, turn the heat down a bit.

8. Alternatively, use a panini press or oven: grill in a press for 4 to 6 minutes, or bake at 375 F on a sheet for about 8 to 10 minutes until cheese melts and bread is toasty.

9. Remove sandwiches, let rest 1 minute so the cheese sets a bit, then slice in half and serve warm.

10. Tip: if your tuna mix is a little dry add another small spoon of mayo or a squeeze more lemon; if too wet, blot with a paper towel before spreading.

Equipment Needed

1. Can opener or pull-tab can (for the tuna)
2. Medium mixing bowl
3. Fork (for flaking tuna and stirring)
4. Measuring spoons (tbsp and tsp)
5. Cutting board and chef knife
6. Spatula (sturdy, for pressing and flipping)
7. Skillet or griddle (or panini press if using)
8. Baking sheet (if baking in the oven)
9. Butter knife (for spreading softened butter)

FAQ

The Best EVER Tuna Melt Recipe Substitutions and Variations

• Tuna: canned salmon, canned chicken, or mashed chickpeas for a vegetarian version
• Mayonnaise: plain Greek yogurt, mashed avocado, or a vegan mayo
• Cheddar or Swiss cheese: provolone, pepper jack for some kick, or smoked gouda
• Bread: English muffin, bagel, ciabatta or a sturdy whole wheat sandwich loaf

Pro Tips

1. Drain the tuna really well, then press a paper towel on it for a sec before mixing, or your sandwich gets soggy and no one likes that.
2. Use a mix of mayo and a little plain yogurt or sour cream if you want tang but less grease, and taste as you go, you might need less salt cause canned tuna can be salty.
3. Put the cheese directly on the tuna, not the bread, so it melts into the filling and helps everything stick together; if the bread is browning too fast, lower the heat and cook longer.
4. Add crunchy stuff like extra finely chopped celery or a few crushed crackers if you want texture, but dont add wet tomatoes until serving or the bread will go limp.