This tuna melt recipe is easy and is made with my favorite tuna salad, sandwiched between buttery, toasty white bread and plenty of melty cheese. Throw in some chips and a pickle and you’ve got a perfect lunch!
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“I was so happy with how it turned out (delicious and like a warm hug), been struggling a lot with doing much for myself lately so successfully tackling this recipe brought me a whole lot of joy. Thank you, will definitely revisit!” -Adriana, FoodieCrush reader
This Is My Go-To Lunch Sandwich No Matter the Season
There are three things that if they’re on the menu when I go out to lunch (especially to a diner) I’m going to order one of them, and that’s a Reuben sandwich, a BLT, and a tuna melt.
I make my tuna salad from scratch, and when the mood strikes, I’ll make it a melt because everything is better with melty cheese.
To build this perfect tuna melt sandwich, I make my homemade tuna salad with chunk white tuna then load it onto old-fashioned white sandwich bread (nothing fancy!), American cheese, and provolone.
This golden-crisp, gooey sandwich hits all the right notes and is especially delish when eaten with a side of salt and vinegar kettle chips, some tangy coleslaw, and killer garlic pickles.
Enjoy!
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
For the tuna salad:
- Albacore solid chunk white tuna — I like Costco’s Kirkland brand tuna.
- Mayonnaise — Duke’s mayo is my favorite, with Japanese Kewpie close behind.
- Dijon mustard — Optional, but I do like the subtle tang Dijon adds.
- Celery — Adds lots of crunch.
- Pickle relish — I go back and forth between sweet and dill, so pick your favorite.
- Red onion — If red onion tastes too harsh to you, try green onion instead.
- Kosher salt and freshly ground black pepper — Always!
To make it a tuna melt:
- Butter — The bread is buttered to help it crisp up and turn golden in the skillet. (We’re basically making a tuna grilled cheese here.)
- White sandwich bread — The best bread to use, in my humble opinion. You can use another type of sandwich bread, but I strongly suggest using something soft and squishy vs chewy and crusty.
- Cheese — Provolone and American cheese melt wonderfully, which is exactly what you want in a sandwich called a “melt.” 😉 (You could use cheddar cheese, but if you do, go with a mild one so it will melt better.)
How to Make a Tuna Melt Sandwich
- Prep the tuna salad. I’ve given detailed instructions below on how I make my go-to tuna salad. The key things to remember are to drain the tuna very well (no one wants a watery sandwich!) and to finely chop the celery and onion.
- Butter and toast your bread. Slather 4 slices of bread with butter, and heat a large nonstick or cast iron skillet over medium heat. Place the buttered sides of the bread onto a preheated skillet.
- Layer on the sandwich fixings. Top each slice of bread with 1 slice of American cheese so the melted cheese acts as a “glue” between the tuna salad and bread. Add a scoop or two of tuna salad, top with a slice of provolone, and end with the second slice of buttered bread, buttered side facing up.
- Get melty. Cook over medium-low heat. This gives the cheese time to melt without burning the bread. Gently press down on the sandwiches to encourage toasting.
- Cook on one side for a few minutes, and then flip and continue cooking a few minutes more, until both sides are golden-brown and the cheese is nice and melty. Then, slice and serve!
Heidi’s Tip: For some crunch, add iceberg lettuce or even potato chips!
Side Dish Suggestions
- Potato chips (duh!)
- Pickled peppers (I love a little side of banana peppers or piparra peppers)
- Bread and Butter Pickles
- Homemade Spicy Garlic Dill Pickles
- Rosemary Garlic Fries
- Sweet and Tangy Vinegar Coleslaw
- Arugula Salad with Apple and Parmesan
- Tomato Basil Soup
- Tortellini Pasta Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Tuna Melt
Ingredients
For the tuna salad
- 4 ounces albacore solid tuna packed in water
- ¼ cup mayonnaise
- ¼ teaspoon Dijon mustard
- ¼ cup chopped celery
- 2 tablespoons pickle relish
- 1 tablespoon chopped red onion
- ⅛ teaspoon kosher salt
For the tuna melts
- 4 slices white bread
- 2 tablespoons butter
- 2 slices American cheese
- 2 slices provolone cheese
Instructions
- Make the tuna salad. Drain the canned tuna well, pressing out any extra water. Add the tuna to a bowl and mash into small chunks. Add the mayonnaise, Dijon mustard, chopped celery, pickle relish, red onion, kosher salt and freshly ground black pepper. Mix everything together until well combined.
- Toast the bread. Slather one side of 4 slices of bread with butter, and heat a large nonstick or cast iron skillet over medium-low heat. Once hot, place two of the buttered sides of the bread down on the heated skillet (if you don't have room for two sandwiches at a time, you'll just need to do this in batches).
- Add the fillings. Top each slice with a one slice of American cheese then top with a scoop or two of tuna salad, followed by the provolone cheese. Place the other slices of bread (unbuttered sides touching the tuna and cheese).
- Toast over medium-low heat. Gently press down on the sandwiches to encourage toasting. Cover with a lide and cook on one side for a few minutes. Flip the sandwiches and cook a few minutes more, until both sides are golden-brown and the cheese is nice and melty. Slice and serve!
Nutrition
FAQs
You want to use cheese with a good melting factor (soft, young cheeses work best). I use a combo of American cheese (extra gooey and melty!) and provolone. Cheddar, Muenster, Swiss, Havarti, or other meltable cheese work well. Keep in mind the sharper the cheddar or more aged your cheese, the less melty it will be.
Use classic, soft, white bread. Go ahead and use wheat bread or sourdough if you like, but you won’t get that squishy/crisp bite that’s so classically meltable.
More Classic Sandwiches You’ll Love
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Adriana M
Never had a tuna melt before but had an intense craving for one. Your recipe was the most welcoming one I came across.
I was so happy with how it turned out (delicious and like a warm hug), been struggling a lot with doing much for myself lately so successfully tackling this recipe brought me a whole lot of joy.
Thank you, will definitely revisit!
Heidi Larsen
I’m so glad your first tuna melt was a success! Thank you Adriana.
Billy R
have not tried tuna melt yet but I will soon
Heidi Larsen
I hope you enjoy it!