Tuna Melt Recipe
The tuna melt is an American diner classic for good reason: creamy, well-seasoned tuna salad under a blanket of melted cheese, all pressed between slices of golden, buttery toasted bread. It is quick, comforting and endlessly adaptable. This version keeps the filling bright with lemon and crunch, so it never tastes heavy.
- Prep time
- 10 mins
- Cook time
- 10 mins
- Total time
- 20 mins
- Servings
- 4 servings
- Calories
- 560
Ingredients
- 2 cans (145 g each) tuna in water, drained
- 4 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 spring onions, finely sliced
- 1 celery stalk, finely diced
- Salt and black pepper, to taste
- 8 slices sturdy sandwich bread or sourdough
- 4 tablespoons soft butter
- 8 slices cheddar cheese
- 4 tomato slices (optional)
- Pickles, to serve
Instructions
- Combine the drained tuna, mayonnaise, mustard, lemon juice, spring onions and celery in a bowl. Mix gently, leaving some texture rather than mashing it into a paste.
- Season with salt and pepper, tasting as you go, since canned tuna varies in saltiness. The filling should be creamy but not wet.
- Butter one side of each bread slice. Place four slices butter-side down on a board and top with a slice of cheddar, a generous spoonful of tuna salad, a tomato slice if using, and a second slice of cheddar.
- Top with the remaining bread slices, butter-side out, pressing down lightly so the sandwich holds together.
- Cook the sandwiches in a large dry skillet over medium heat for 3 to 4 minutes per side, until the bread is deep golden and crisp and the cheese has fully melted.
- If the bread browns before the cheese melts, lower the heat and cover the pan for a minute to let the cheese catch up.
- Rest the sandwiches for 1 minute, then cut diagonally and serve hot with pickles and, if you like, a handful of potato chips.
Pro tips
- Sturdy bread is essential; soft sliced bread can go soggy under the tuna filling.
- Cheddar melts beautifully, but a mix of cheddar and mozzarella gives extra stretch.
- Drain the tuna very well, or the sandwich will steam instead of crisping.
- Add a pinch of smoked paprika or a few jalapeño slices to the filling for a spicier diner-style twist.
Frequently asked questions
Can I make tuna melt filling ahead of time?
Yes, the tuna salad keeps in the fridge for up to 2 days in a sealed container. Assemble and grill the sandwiches just before serving so the bread stays crisp.
What cheese is best for a tuna melt?
Cheddar is the classic choice for flavour, while mozzarella or provolone add stretch. A slice of each gives you the best of both.
Can I make a tuna melt in the oven?
Yes. Assemble open-faced melts on a baking tray and bake at 200°C (400°F) for about 8 minutes, until the cheese bubbles and the edges of the bread turn golden.
Is canned tuna in oil or water better here?
Either works, but tuna in water gives a cleaner flavour and lets you control the richness with the mayonnaise. If using tuna in oil, drain it well and use a little less mayonnaise.
