This tuna melt is super simple, yet so delicious and satisfying. All you need is canned tuna, mayo, bread, and cheese. The trick to making it awesome is paying attention to the small stuff.
In a nutshell, first you toast both sides of the bread. Then mix the tuna and mayo really well. Finally, make sure the cheese melts just right. It's so easy and so satisfying! Here's how to make the perfect tuna melt.
Essential Ingredients
Tuna: You can use either oil- or water-packed for the sandwiches, just be sure to drain it well.
Mayonnaise: Just 6 tablespoons (for two sandwiches) adds the right amoung of creaminess. I like to use Kewpie or Hellman's.
Cheese: Make sure to use a cheese that melts well. This recipe calls for cheddar and American cheese, but you can also use pepper jack, Swiss cheese, Gouda or Fontina.
Bread: Use any sliced bread you like, such as white, wheat, sourdough or rye.
Key to a Great Tuna Melt
- Preheat your pan: Make sure your pan is hot before adding the tuna melt to ensure the bread gets nice and crispy.
- Coat evenly: Brushing the bread with butter ensures it's evenly coated for proper toasting without making it greasy.
- Don't overcook: Cook the tuna melt just until the cheese is melted and bubbly, being careful not to burn the bread.
- Serve hot: Enjoy your tuna melt right away while it's hot and gooey for the best taste and texture.
- You can also make this as an open-faced sandwich. Just use thicker bread slices. (1-inch thick).
- The tuna salad can be refrigerated in an airtight container overnight.
Recipe FAQs
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.
Anything that is typically served with a sandwich, you can pair with a tuna melt. You can’t go wrong with potato chips, coleslaw, pickles, or macaroni salad.
Comments and ratings
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Tuna Melt
Ingredients
- 1 5 oz. can solid white tuna, water- or oiled-packed, drained well
- 6 Tbs. mayonnaise, preferably Kewpie or Hellman's
- 2 Tbs. minced onion (optional)
- 2 Tbs. mined celery (optional)
- 2 Tbs. finely chopped bread and butter pickles (optional)
- 2 tsp. lemon juice
- Kosher salt and fresh ground black pepper to taste
- 4 ½-inch-thick slices white or wheat sandwich bread
- 3 Tbs. butter, melted
- 4 slices Cheddar orAmerican cheese
Instructions
- In a small bowl, combine the tuna, mayonnaise, onion, celery, and pickles (if using). Using a fork, stir and mash mixture vigorously until well-combined and almost no flakes of tuna remain. Season with salt and pepper.
- Using a pastry brush, lightly and evenly brush both sides of each slice of bread with the melted butter. In a large cast iron or nonstick skillet, toast the bread slices on first side over medium heat until nicely browned, about 3 minutes. Gently press down on bread slices with a spatula while toasting to ensure even browning.
- Flip bread slices and place one slice of cheese over each. Mound the tuna salad over 2 of the bread slices, spreading it evenly. Cover with the remaining bread slices in the pan, cheese side down. Cook until the bottom of the sandwich is toasted and golden, pressing down gently with a spatula to ensure even browning.
- Flip the tuna melts and cook until second side is well toasted. If your cheese at this point isn't melted enough, turn off the burner and cover the pan with a lid for a few minutes. Cut sandwiches in half and serve.
Notes
Nutrition
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