Why You'll Love This Recipe

• Ready in 20 minutes – perfect for quick lunches or dinners
• Comfort food classic that never goes out of style
• Budget-friendly using pantry staples
• Customizable with your favorite cheeses and add-ins
• Crispy, buttery bread meets creamy tuna and melted cheese
• Great for using up leftover bread and pantry items
• Kid-friendly and adult-approved

Tools You'll Need

• Medium mixing bowl
• Can opener
• Fork for flaking tuna
• Skillet or griddle (preferably non-stick)
• Spatula
• Measuring spoons
• Cutting board and knife
• Box grater (if grating cheese from block)

Ingredients

For the Tuna Salad:

• 2 (5 oz) cans tuna in water, drained well
• ⅓ cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream (optional)
• 2 stalks celery, finely diced
• ¼ cup red onion, finely diced
• 2 tablespoons sweet pickle relish or chopped pickles
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh parsley or dill, chopped (optional)

For Assembly:

• 8 slices of bread (sourdough, rye, or whole wheat)
• 8 slices cheddar cheese (or 1½ cups shredded)
• 2-3 tablespoons butter, softened
• Optional: tomato slices, avocado, lettuce

Instructions

1. Make Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, Greek yogurt (if using), celery, red onion, pickle relish, lemon juice, Dijon mustard, garlic powder, pepper, and salt. Mix until well combined. Stir in fresh herbs if using.
2. Prepare Bread: Spread butter on one side of each bread slice. Place 4 slices butter-side down on a clean surface.
3. Assemble Sandwiches: On each unbuttered side, place one slice of cheese (or ⅓ cup shredded cheese). Divide tuna salad evenly among the 4 slices, spreading it over the cheese. Top with another slice of cheese, then place remaining bread slices on top, butter-side facing out.
4. Cook Sandwiches: Heat a skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3-4 minutes, until the bottom is golden brown and crispy.
5. Flip and Cook: Carefully flip sandwiches using a spatula. Reduce heat to medium-low, cover the skillet with a lid (or use a baking sheet to cover), and cook for another 3-4 minutes until the second side is golden and cheese is completely melted.
6. Alternative Oven Method: For multiple sandwiches, assemble as above, then bake at 400°F for 8-10 minutes, flipping halfway through, until bread is toasted and cheese melted.
7. Rest and Serve: Remove from heat and let cool for 1-2 minutes before cutting. This allows the cheese to set slightly for easier eating.
8. Optional Additions: If using tomato or avocado, add them to the sandwich after cooking to prevent sogginess.

Pro Tips

• Drain tuna very well to prevent soggy sandwiches
• Press tuna salad slightly when assembling to help it stay in place
• Use room temperature butter for easier spreading
• Covering the skillet helps melt cheese without burning bread
• For extra crispy bread, use mayonnaise instead of butter on the outside
• Let sandwiches rest 1-2 minutes before cutting for cleaner slices
• If using tomato, salt the slices first to draw out excess moisture
• For open-faced melts: toast bread first, top with tuna and cheese, then broil

Recipe Variations

• Different Cheeses: Try Swiss, pepper jack, provolone, or gouda
• Spicy Tuna Melt: Add diced jalapeños or hot sauce to tuna salad
• Mediterranean Style: Add chopped olives, artichoke hearts, and feta
• Apple Walnut: Add diced apples and chopped walnuts to tuna salad
• Everything Bagel: Sprinkle everything bagel seasoning on the buttered bread
• Avocado Tuna Melt: Add sliced avocado and use pepper jack cheese
• Bacon Tuna Melt: Add cooked, crumbled bacon to the tuna salad
• Dill Pickle Tuna Melt: Use dill pickles instead of sweet relish
• Light Version: Use light mayo, whole grain bread, and reduced-fat cheese

FAQs

Can I use tuna in oil instead of water?
Yes, but drain it well. The flavor will be richer but slightly different.

How do I prevent soggy bread?
Drain tuna well, don't over-moisten the salad, and cook sandwiches uncovered first to crisp the bread.

Can I make tuna salad ahead of time?
Yes! Tuna salad can be made 1-2 days ahead and stored in the refrigerator.

What's the best bread for tuna melts?
Sturdy bread like sourdough, rye, or thick-sliced whole wheat holds up best.

Can I make these in the oven?
Yes! Assemble sandwiches and bake at 400°F for 8-10 minutes, flipping halfway.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in oven or toaster oven.

Can I freeze tuna melts?
Not recommended as the texture of the tuna salad changes when frozen and thawed.

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This Tuna Melt recipe proves that sometimes the simplest foods are the most satisfying. It's a testament to how a few basic ingredients, when prepared with care and attention, can create something truly special. The contrast between the warm, melted cheese and the cool, creamy tuna salad is what makes this sandwich a timeless classic.

Whether you're making a quick lunch for yourself, feeding your family on a busy weeknight, or craving some nostalgic comfort food, this Tuna Melt delivers every time. It's the kind of recipe you'll return to again and again, each time appreciating its simple perfection.

Don't forget to share this recipe with your friends and family and if you try this recipe, let me know in the comments what you loved about it.