The Best Ever Tuna Melt
This isn't your average tuna sandwich. We elevate canned tuna with a creamy, tangy filling, top it with sharp cheddar, and toast it to golden perfection for a hot, crispy, and deeply satisfying lunch classic.
Equipment
- Large skillet or griddle (10-12 inch)
- Wide spatula (fish spatula works great)
- Medium mixing bowl
- Measuring spoons and cups
Ingredients
- 2 cans solid white albacore tuna in water 5 oz cans, well-drained
- 3 tbsp mayonnaise full-fat recommended for best texture
- 1 tbsp Dijon mustard or whole grain mustard
- 1/4 cup finely diced celery about 1 rib
- 2 tbsp finely diced red onion or 1 tbsp minced shallot
- 1 tbsp fresh lemon juice plus zest for extra brightness
- 1/4 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp unsalted butter softened, for spreading
- 4 slices good quality sourdough or country bread about 1/2-inch thick
- 4 oz sharp cheddar cheese thinly sliced or grated
- 4 slices ripe tomato optional, patted dry
Instructions
- Make the tuna salad. In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, diced celery, red onion, lemon juice, salt, and pepper. Use a fork to flake and mix everything together until well combined but not pasty. Taste and adjust seasoning with more salt, pepper, or lemon juice. Set aside.
- Butter the bread. Lay out your four slices of bread. Using softened butter, generously spread it on one side of each slice. This buttered side will go face-down in the pan, creating that essential golden, crispy crust. Trust me, don't skimp here—it's the key to texture.
- Assemble the sandwiches. Place two slices of bread, buttered-side down, on your work surface. Divide the tuna salad evenly between them, spreading it to the edges. If using, add two slices of tomato per sandwich (pat them dry first to prevent sogginess). Top each with a generous layer of sharp cheddar cheese. Cap with the remaining bread slices, buttered-side facing out.
- Cook to golden perfection. Heat a large skillet or griddle over medium-low heat. Carefully place the assembled sandwiches in the pan. Cook for 4-5 minutes, until the bottom is deeply golden brown and crisp. Tip from me: Resist the urge to press down with a spatula—you'll squeeze out the filling. Just let it be.
- Flip and finish cooking. Using a wide spatula, carefully flip each sandwich. Continue cooking for another 3-4 minutes, until the second side is golden brown and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce the heat slightly and cover the pan for a minute to trap heat.
- Rest and serve. Transfer the cooked tuna melts to a cutting board and let them rest for 1-2 minutes. This allows the filling to set slightly, making them easier to cut. Slice in half diagonally and serve immediately with pickle spears, potato chips, or a simple side salad.
Notes
Chef's Tips:
• For the crispiest result, use day-old bread that's slightly firm.
• A common mistake is over-mixing the tuna salad. Flake, don't mash.
• Serve with a tangy side like kosher dill pickles to cut through the richness.
Food Safety:
• Refrigerate tuna salad if not using immediately.
• Consume cooked sandwiches immediately or refrigerate within 2 hours.