Tuna Melt

No ratings yet

This easy-to-make iconic tuna melt is basically an amped-up version of a tuna sandwich but 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.

Prep Time10

Cook Time10

Course: lunch, sandwiches

Cuisine: American

Servings:

Calories: 678kcal

Author: Kathy Kingsley

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

The tuna salad can be refrigerated in an airtight container overnight.

Nutrition