Upgrade your typical tuna salad sandwich with toasted bread and melty cheese.
Makes2 sandwiches
Prep15 minutes
Cook6 minutes to 8 minutes
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While some prefer a simple tuna salad sandwich, others like to go all out with a tuna melt, which is basically an amped-up version with toasted bread and melty cheese. Just like most sandwiches, a tuna melt is completely customizable. You can use your favorite sandwich bread or swap in a different cheese. And if you’re not a fan of tomatoes (or don’t have one on hand), it’ll be equally delicious without one.
Key Ingredients in a Tuna Melt
A tuna melt is essentially a tuna salad sandwich that includes cheese. It’s cooked in a pan until the bread is toasted and the cheese is melted.
How to Prevent a Tuna Melt from Going Soggy
The key to preventing a soggy tuna melt is to drain your canned tuna really well. To do this, empty the tuna into a fine-mesh strainer then press down on it to release any liquid.
What to Serve with a Classic Tuna Melt
Anything that is typically served with a sandwich, you can pair with a tuna melt. You can’t go wrong with any of these classic pairings.
Upgrade your typical tuna salad sandwich with toasted bread and melty cheese.
Ingredients
For the tuna salad:
- 1/2
small shallot
- 1
medium stalk celery or scallion
- 1
dill pickle spear
- 1
(5-ounce) can oil- or water-packed tuna fish
- 1/4 cup
mayonnaise
- 1/8 teaspoon
kosher salt
- 1/8 teaspoon
freshly ground black pepper
- 1/8
lemon wedge
For the sandwiches:
- 2 tablespoons
unsalted butter or mayonnaise
- 1
large tomato, such as beefsteak or heirloom
- 4
sandwich bread slices, such as sourdough or rye
- 4
slices sharp cheddar cheese
-
If using butter, let 2 tablespoons unsalted butter sit at room temperature to soften. Meanwhile, make the tuna salad.
Make the tuna salad:
-
Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1/2 small shallot (about 1 tablespoon). Finely chop 1 medium celery stalk or scallion. Finely chop 1 dill pickle spear (2 heaping tablespoons). Drain 1 (5-ounce) can oil- or water-packed tuna fish well.
-
Add 1/4 mayonnaise and use a fork to break the tuna down into flakes and mix everything together. Add 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and the juice from 1 lemon wedge. Mix with the fork until combined.
Make the sandwiches:
-
Heat a large skillet over medium-low heat. Meanwhile, assemble the sandwiches.
-
Cut 1 large tomato crosswise into 1/4-inch thick slices. Spread the butter or 2 tablespoons mayonnaise evenly onto 1 side of 4 sandwich bread slices. Flip 2 of the slices over. Top each one with 2 sharp cheddar cheese slices. Top with the tomato slices. Divide the tuna salad over the tomatoes and spread into an even layer. Close the sandwiches with the remaining 2 bread slices buttered-side up.
-
Place the sandwiches in the skillet and cook until golden brown and the cheese is melted, 3 to 4 minutes per side. Transfer to a plate or cutting board and cut the sandwiches in half before serving.
Recipe Notes
Make ahead: The tuna salad can be made up to 5 days ahead and refrigerated in an airtight container.