Tuna Melt
A crispy, golden-brown diner classic that combines flaky tuna salad with melted cheddar cheese on toasted sourdough bread. Every bite delivers creamy, crunchy, and gooey textures — pure comfort food that comes together in under 20 minutes.
For 4 servings
- prep
Make the tuna salad.
1.Drain the canned tuna well and transfer to a medium mixing bowl.2.Add mayonnaise, diced celery, diced red onion, lemon juice, pickle relish, black pepper, and salt.3.Mix with a fork until evenly combined, breaking up any large tuna chunks. - prep
Assemble the sandwiches.
1.Lay out 4 slices of sourdough bread on a cutting board.2.Divide the tuna salad evenly among the 4 slices, spreading to the edges.3.Top each with 2 slices of cheddar cheese, then close with the remaining bread slices. - prep
Butter the bread.
Spread a thin, even layer of softened butter on the outer side of each sandwich top and bottom. This creates the golden, crispy crust.
TIPSoften the butter beforehand — it spreads without tearing the bread. - fry · ~8 min
Grill the tuna melts.
1.Heat a large skillet over medium-low heat.2.Place the sandwiches in the skillet and cook for 3-4 minutes until the bottom is deep golden and crispy.3.Flip carefully with a spatula, cover the skillet with a lid, and cook another 3-4 minutes until the cheese has melted completely.TIPMedium-low heat is key — high heat burns the bread before the cheese melts. The lid traps steam to melt the cheese perfectly. - serve
Slice and serve immediately.
Transfer to a cutting board, slice each sandwich in half on the diagonal, and serve while the cheese is still hot and gooey.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the canned tuna very well and press with a fork to remove excess moisture—this prevents a soggy sandwich.
- 2Use freshly shredded cheddar instead of pre-sliced for better melt and richer flavor.
- 3Spread butter all the way to the edges of the bread for an evenly golden, crisp crust.
- 4Cook over medium-low heat and cover the pan with a lid to trap steam and ensure the cheese melts fully without burning the bread.
- 5Let the assembled sandwich rest for 1-2 minutes before slicing so the cheese sets slightly and doesn't ooze out.
- 6Toast the sourdough bread lightly before assembling if you prefer an extra-crunchy exterior.
Adapt it for your goals.
Protein swap
Replace tuna with canned salmon or shredded rotisserie chicken for a different flavor profile—works exactly the same way.
vegetarianVegetarian
Substitute the tuna with mashed chickpeas (mixed with the same dressing) for a plant-based version that keeps the creamy texture.
spicySpicy
Add 1/2 a minced jalapeño or a teaspoon of sriracha to the tuna salad for a kick of heat that cuts through the richness.
low oilLow-oil
Replace half the mayonnaise with plain Greek yogurt to reduce fat while keeping the creaminess and adding a tangy note.
Why this is on our healthy list.
Lean Protein
Canned tuna is a high-quality, low-fat source of protein that supports muscle repair and keeps you full for hours.
Calcium from Cheddar
The cheddar cheese provides calcium for strong bones and teeth, with each slice contributing a meaningful amount.
Vitamin C from Celery and Lemon
Fresh celery and lemon juice add a small but real dose of vitamin C, which aids immune function and collagen production.
Frequently asked questions
The most common cause is undrained tuna—press it thoroughly with a fork after draining to remove excess liquid before mixing the salad.
