Tuna Melt Recipe
Nothing beats a hot, oven-baked Tuna Melt sandwich! This recipe is so easy to make with delicious tuna salad, and melted cheese with buttery toasted bread.
Servings: 3 Tuna Melts
Calories: 627kcal
Ingredients
Tuna Salad
- 2 (5-oz.) cans albacore tuna
- 1 stalk celery diced
- 2 tablespoons white onions minced (can sub yellow onion)
- 1/3 cup mayo can sub Greek yogurt
- 1 tablespoon relish dill or sweet
- 1 tablespoon lemon juice
- 1 tablespoon freshly chopped parsley
- 1 teaspoon yellow mustard
- ¼ teaspoon EACH: salt, garlic powder, dry dill weed, freshly cracked pepper
For Tuna Melts
- 6 slices bread
- 6 tablespoons butter
- 6 slices cheddar cheese or American
Instructions
- Preheat oven to 350° F.
Make the Tuna Salad
- Drain the tuna very well. Shred/break it apart thoroughly to create a lot of surface area. Combine the tuna salad ingredients in a medium bowl until well combined.
Butter and Toast the Bread
- Melt a generous tablespoon of butter in a skillet over medium-low heat. Add a slice of bread and allow one side to become evenly coated with the butter. Toast until golden brown, 2-3 minutes. Flip and allow the other side to firm up and toast slightly, about 1 minute. Remove and set aside. Repeat for all slices, adding another tbsp. of butter each time.
Assemble
- Spread the tuna on 3 slices of bread. Top each with 2 slices of cheese, followed by another slice of bread. (Ensure the more golden sides are facing out.)
- Optional: Use a sharp knife to carefully cut the sandwiches diagonally before they are baked. It’s easier to do this than when they’re hot.
- Use a spatula to transfer them to a foil-lined baking sheet. Push the two halves together as if they’re still 1 whole sandwich. Pull the foil up over the sides and top, leaving a crack open at the top for airflow. (See process shots for a visual.)
Bake
- Bake for 15-20 minutes, until the cheese is fully melted. This is an indication that the middle is sufficiently heated through as well. Serve with potato chips and a pickle!
Notes
- Cheese: You want an even coating of cheese over the top of each sandwich. If your slices are equivalent in size to deli slices of American or Cheddar, 2 slices is perfect. If you're slicing cheddar cheese from a smaller block, use enough to create 1 even layer over the top. Swiss cheese may also be used.
- Make Ahead: The Tuna Salad can be prepared up to 2 days ahead of time and refrigerated in an airtight container until ready to make.
- Be sure to drain the tuna very well so that the filling holds up nicely. A tuna can strainer makes this easier!
- I recommend tuna that's packed in water vs. oil, as the mayo in this recipe already contains oil.
- Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful.
- Option additions to the filling include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos.
- More Tuna: Be sure to try my Tuna Pasta Salad and Tuna Noodle Casserole recipes next!
- More Recipes: Try my AMAZING Philly Cheesesteaks, Stromboli, French Bread Pizza, Egg Salad and Chicken Salad Sandwiches next!
Nutritional information is an estimate and is per sandwich. There are 3 sandwiches in this recipe.
Nutrition
Calories: 627kcal | Carbohydrates: 29g | Protein: 25g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1092mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg