Classic Tuna Melt

Name: Classic Tuna Melt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs canned tuna (5 oz cans, in water, drained); 3 tbsp mayonnaise; 1 pcs celery (stalk, finely diced); 0.25 cup red onion (finely minced); 1 tbsp lemon juice (freshly squeezed); 1 pinch black pepper; 1 pinch salt; 8 slices sourdough bread (thick-cut, 1/2 inch slices); 8 slices cheddar cheese (sharp cheddar); 3 tbsp butter (softened, for spreading); 4 pcs dill pickles (spears, for serving)

RATING

0.0/5

TASTE SCORE

8/10

A golden, crispy sandwich packed with creamy tuna salad and a blanket of melted cheddar cheese. Each bite delivers the satisfying crunch of butter-toasted bread giving way to a warm, savory filling. A diner classic ready in just 20 minutes.

PREP

10m

COOK

10m

SERVES

1 PIECE

747 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Drain the tuna and make the salad.
1.Open cans and drain tuna thoroughly in a strainer, pressing out excess water.
2.Transfer tuna to a mixing bowl and break apart with a fork.
3.Add mayonnaise, diced celery, minced red onion, and lemon juice.
4.Season with black pepper and salt, then mix until well combined.
assemble · ~4 min
Assemble the sandwiches.
1.Lay out 4 slices of sourdough bread on a clean surface.
2.Spread butter evenly on one side of each of the remaining 4 slices.
3.Place 1 slice of cheddar on each unbuttered bread slice.
4.Divide the tuna salad equally among the 4 sandwiches, spreading to edges.
5.Top each with a second slice of cheddar and close with buttered bread, butter side up.
TIPSpread tuna all the way to the edges for a consistent bite throughout.
fry · ~8 min
Grill the sandwiches until golden and cheese melts.
1.Heat a large skillet over medium heat.
2.Place sandwiches buttered-side down in the skillet.
3.Cook until the bottom is deep golden brown and crispy, about 3 to 4 minutes.
4.Carefully flip with a spatula and press down lightly.
5.Cook second side until golden and cheese is fully melted, about 3 minutes more.
TIPLow to medium heat is key — too hot and the bread burns before the cheese melts.
serve · ~1 min
Slice and serve immediately with pickle spears.
1.Transfer each sandwich to a cutting board and slice diagonally.
2.Plate with dill pickle spears on the side and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, squeeze the drained tuna in a clean kitchen towel to remove every drop of liquid.
2
Use a microplane or the finest dice for the red onion so it melds into the salad without overpowering.
3
Let the bread come to room temperature before buttering for an even, crackling crust.
4
Grill in a cast-iron skillet over medium-low heat to give the cheese time to melt fully without burning the bread.
5
Press the sandwich gently with a spatula while grilling to seal the edges and create a more compact, toasty bite.
6
Make the tuna salad up to a day ahead and refrigerate it in an airtight container to save time.
7
Serve immediately after slicing — the crispy bread softens quickly as the hot filling steams.

RECIPE VARIATIONS

Adapt it for your goals.

open faced melt

Open-faced melt

Skip the top slice of bread and use only one slice per serving; broil the assembled sandwich under the oven broiler until the cheese is bubbly and browned for a lower-carb, extra-crispy option.

herby tuna melt

Herby tuna melt

Mix 1 tablespoon each of chopped fresh dill and chives into the tuna salad for a brighter, garden-fresh flavor that pairs beautifully with the cheddar.

spicy southwest twist

Spicy southwest twist

Replace the celery with diced jalapeño, swap cheddar for pepper Jack cheese, and add a tablespoon of chopped cilantro to the salad for a Tex-Mex take.

HEALTH BENEFITS