Tuna Melt Recipe

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth’s lunch counter in Charleston, S.C., when the cook didn’t notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there’s no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Best-Ever Tuna Melt

This Tuna Melt is the ideal way to use canned tuna. A cheesy, sandwich filled with a veggie spiked tune salad always seems to hit the spot.

Prep: 15min

Total: 30min

Yield: 4

Nutrition Facts: calories 5051 Calories, Fat 189 g, Saturated Fat 74 g, Trans Fat 4 g, Cholesterol 442 mg, Sodium 10522 mg, Carbohydrate 569 g, Fiber 31 g, Sugar 60 g, Protein 243 g

Ingredients:

• 1/3 c. mayonnaise
• Juice of 1/2 lemon
• 1/2 tsp. crushed red pepper flakes (optional)
• 2 (6-oz.) cans tuna
• 1 ribs celery, finely chopped
• 2 dill pickles, finely chopped
• 1/4 c. finely chopped red onion
• 2 tbsp. freshly chopped parsley
• Kosher salt
• Freshly ground black pepper
• 8 slices bread, such as sourdough
• 2 tbsp. butter
• 1 tomato, sliced
• 8 slices cheddar

Instruction:

1. Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).
2. Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
3. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

Tuna Melt

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 801, Fat 38g, Saturated Fat 11g, Carbohydrate 70g, Fiber 10g, Sugar 7g, Protein 45g, Cholesterol 75mg, Sodium 1350mg

Ingredients:

• 2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
• 2 tablespoons prepared mayonnaise (optional)
• 1 recipe Tuna Salad, recipe follows
• 1 cup shredded sharp farmhouse Cheddar cheese
• Two 6-ounce cans white meat tuna packed in water, drained
• 2 tablespoons minced celery
• 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
• 1 teaspoon minced flat-leaf parsley
• 1/3 cup prepared mayonnaise
• 1 tablespoon whole grain mustard
• Freshly ground black pepper,
• Freshly squeezed lemon juice, to taste (optional)

Instruction:

1. Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
2. Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
3. In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

Ultimate Tuna Melt

Everything you love about a classic tuna melt, complete with celery, red onion, capers, and your favorite well-melting cheese (American or cheddar, your call).

Total: 15 minutes

Yield: 4 servings

Ingredients:

• 1 small red onion, finely chopped
• 1 celery stalk, finely chopped
• ½ cup mayonnaise (preferably Kewpie)
• ⅓ cup finely chopped dill
• 1 Tbsp. drained capers or chopped pickled jalapeños, plus 1 Tbsp. brine
• 1 Tbsp. fresh lemon juice
• 1 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained
• Freshly ground pepper
• 2 Tbsp. butter, room temperature
• 8 slices Pullman or sourdough bread
• 4 slices American cheese or sharp cheddar
• Dill pickles, kettle-style potato chips (preferably Cape Cod), and hot sauce (preferably Frank’s; for serving)

Instruction:

1. Mix 1 small red onion, finely chopped, 1 celery stalk, finely chopped, ½ cup mayonnaise, ⅓ cup finely chopped dill, 1 Tbsp. drained capers or chopped pickled jalapeños, and 1 Tbsp. fresh lemon juice in a medium bowl until combined. Mix in one 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained, breaking up with a fork. Season generously with freshly ground pepper. Taste for salt and add up to 1 Tbsp. brine as needed.
2. Spread 2 Tbsp. butter, room temperature, over one side of 8 slices Pullman or sourdough bread, dividing evenly. Turn slices buttered side down. Divide 4 slices American cheese or sharp cheddar among 4 slices of bread. Divide tuna mixture evenly over cheese. Close up sandwiches with remaining 4 bread slices, buttered side up.
3. Heat a large cast-iron skillet over medium. Working in batches if needed, place sandwiches, cheese side down, in skillet and cook, turning once and pressing down with a fish spatula to ensure good contact with skillet, until bread is golden brown and crisp and cheese is melted, about 4 minutes per side (if using cheddar, cover pan after turning sandwiches to ensure cheese melts).
4. Transfer sandwiches to a cutting board and slice in half. Serve with dill pickles and kettle-style potato chips doused with hot sauce.

Ultimate Tuna Melt

Tuna melts are the ultimate sandwich with a flavorful fish mixture, melty cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on crispy, golden bread. So easy to make and delicious, this sandwich will literally melt in your mouth!

Prep: 10min

Total: 15min

Yield: 8

Serving Size: 1 sandwich

Nutrition Facts: servingSize 1 sandwich, calories 391 kcal, Carbohydrate 28 g, Protein 25 g, Fat 20 g, Saturated Fat 8 g, Trans Fat 0.3 g, Cholesterol 52 mg, Sodium 518 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 9 g

Ingredients:

• 16 ounces tuna fish, (drained)
• 1/4 cup mayonnaise
• 1/4 cup celery, (finely chopped)
• 1/4 cup red onion, (finely chopped)
• 1 tablespoon dijon mustard
• 2 tablespoons parsley, (chopped)
• salt and pepper, (to taste)
• 16 slices bread
• 8 slices cheddar cheese, (more if you want a layer on the bottom)
• tomato, (sliced)
• 1/4 cup butter, (softened)

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Butter one side of each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.’, ‘name’: ‘Butter one side of each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.’, ‘url’: ‘https://therecipecritic.com/tuna-melt/#wprm-recipe-98096-step-0-1’}
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CLASSIC TUNA MELT: Easy, Delicious, & Satisfying/Simple Sandwich Perfect When Pressed for Time

FAQ

What is a tuna melt made of?

What goes good with a tuna melt?

• potato chips.
• Macaroni Salad.
• Buttermilk Coleslaw.
• Pickles.
• Carrot Raisin Salad.

What cheese goes with tuna?

What can I use instead of mayo in tuna melt?