Tuna Melt
This classic Tuna Melt sandwich combines flaky tuna, creamy mayo, crisp celery, and tangy lemon juice, layered between toasted bread with melted cheddar cheese and fresh tomato slices for a comforting and flavorful meal ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 can tuna chunks 4oz (115g), drained
- 2 stalks celery diced
- 4 tablespoons mayonnaise divided
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 slices bread your choice: white, whole wheat, sourdough
- 4 slices cheddar cheese
- 2 tomatoes sliced
Instructions
Prepare the Tuna Salad
- In a medium bowl, combine the drained tuna chunks and diced celery. Add 3 tablespoons of mayonnaise, the extra virgin olive oil, lemon juice, salt, and pepper. Mix everything gently until well combined. Taste and adjust seasoning if needed. The tuna salad should be creamy with a slight zing from the lemon.
Assemble the Sandwiches
- Lay out your slices of bread on a clean surface. Spread the remaining 1 tablespoon of mayonnaise on one side of each slice — this helps to create a golden, crispy exterior when grilled. On four slices of bread, evenly distribute the tuna salad on top of the mayo spread.
Add Cheese and Tomato
- Place a slice of cheddar cheese over the tuna salad on each sandwich. Then add slices of tomato on top of the cheese. Cover each sandwich with the remaining bread slices, mayo side down.
Cook the Tuna Melts
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for about 3-4 minutes per side, pressing down gently with a spatula, until the bread is toasted golden brown and the cheese has melted. You can cover the skillet with a lid to help the cheese melt evenly.
Serve and Enjoy
- Remove the tuna melts from the skillet and let them cool for a minute. Slice each sandwich in half and serve warm. These sandwiches pair wonderfully with a side salad, chips, or a cup of soup.
Equipment
- Medium Bowl
- Large Skillet
- Spatula
Notes
For extra flavor, add smoked paprika or garlic powder to the tuna salad. Swap cheddar cheese for Swiss, provolone, or mozzarella for different tastes. Use day-old or thicker bread for sturdier sandwiches. Avoid soggy bread by draining tuna well and not overloading with tomato. For a lighter option, use Greek yogurt or avocado spread instead of mayonnaise. A panini press can be used for even grilling and crispy crust. Variations include spicy, herb-infused, crunchy, gluten-free, open-faced, and vegan-friendly options. Store leftover tuna salad in the fridge for up to 3 days and grilled sandwiches for up to 1 day.