Tuna Melt is a classic favorite lunch or dinner! A creamy tuna and mayo mixture is flavored with pickles, onions, celery, mustard and a medley of seasonings. It’s then sandwiched between two slices of sourdough with cheddar cheese and cooked until golden perfection!
Tuna Melt
I struggle to think of a tuna recipe I love more than a classic tuna melt. Ok, I do definitely love my Tuna Casserole and our one pot Tuna Helper too! This melt has all of the elements of a grilled cheese, but with a creamy tuna salad mixture slapped right in the middle of it! And not to toot my own horn too much… but this really is the only tuna melt recipe you’ll ever need. The tuna mixture consists of delicious varying textures and flavors that all come together to create a seriously satisfying bite. Plus, it’s pretty easy to customize to your own personal tastes! Just scroll down to my ingredient notes for some inspiration. While I love my tuna melt recipe to be classic as can be, there’s always a little wiggle room for creativity.
What Cheese Goes with Tuna?
Cheddar cheese is is great with tuna and to use on a tuna melt! It compliments all of the ingredients in the tuna salad mixture perfectly. It also melts like a dream when it’s heated. Other cheeses I like with tuna are American (melts really nicely), pepper jack if you like a little kick, or mozzarella for a more mild option.
How to Make a Tuna Melt
- Make the tuna mixture. Stir the tuna, mayo, pickles, onions, celery, mustard, dill, and seasonings together in a bowl to combine.
- Butter the bread. Butter each of the bread slices on one side. On the side that isn’t buttered, spread a fourth of the tuna salad.
- Add cheese. Layer two slices of cheddar on top of the tuna salad followed by the other slice of bread (buttered side up).
- Cook the sandwiches. Place the sandwiches in a skillet over medium heat. Heat the sandwiches for about 2-3 minutes per side or until golden and the cheese has melted.
Make it Ahead
Here’s the deal – once the tuna melt is assembled and cooked, it’s best served warm and right away! However, you can make just the tuna salad by itself ahead of time. Keep it stored in an airtight container in the fridge for up to 4 days.
Serving Suggestions
A tuna melt has been recognized as a lunch staple forever! Serve it with a pickle spear and salty potato chips on the side. Or, go the extra mile by accompanying your sandwich with something like my favorite Summer Fruit Salad or Parmesan Ranch Snack Mix.
Ingredient Notes
- Tuna – Chunk light tuna is my favorite to use. Make sure you fully drain the cans prior to using. You can also use canned or pouch tuna. Albacore works fine too if that’s what you like.
- Mayonnaise – I prefer using regular mayo so it’s nice and creamy! You can use low fat instead if you’d like, just note that the consistency won’t be quite as rich.
- Pickle – Dill pickles are preferred for that salty kick! However, you can use sweet (or even spicy) pickles to change up the flavor profile a bit.
- Celery – You can chop your celery very fine or leave it a bit more chunky depending on your preference. You can also leave it out if you aren’t a fan.
- Butter – It can be salted or unsalted. I tend to use unsalted.
- Cheddar Cheese – This is the best cheese to use for a classic tuna melt! If you do swap it with something else, be sure to comment and let me know what worked for you.
- Sourdough Bread – This is my FAVORITE bread to use for a tuna melt! It’s crusty, toasts perfectly and just has that wonderful bakery quality to it.
Enjoy!
~Nichole
Tuna Melt
Ingredients
- 2 8-oz Cans Chunk Light Tuna
- 1/2 Cup Mayonnaise
- 1/2 Cup Chopped Pickle
- 1/4 Cup Finely Chopped Onion
- 1/4 Cup Celery
- 1 teaspoon Yellow Mustard
- 1/2 teaspoon Dried Dill
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Butter for pan frying
- 8 slices of sourdough bread
- 8 slices of cheddar cheese
Instructions
- Stir the tuna, mayonnaise, pickle, onion, celery, mustard, dill, garlic powder, salt, and pepper in a medium bowl.
- Butter each of the bread slices on one side then spread ¼ of the tuna salad on the side that isn’t buttered.
- Layer 2 slices of cheese on top followed by the other slice of bread, butter side up.
- Heat a medium skillet over medium heat then fry the sandwich for 2-3 minutes on each side or until golden and the cheese is melted.
- Serve with potato chips if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it! Reminded me of my Dad’s standard Sunday supper 🥰
What kind of pickle? Dill? Sweet?
I use dill pickle because that’s what I love but if sweet pickle is your preference that works too 🙂