What Is Tuna Melt Sandwiches? - L'Espresso Bar Mercurio

What should you put on a tuna sandwich?

Directions Drain and put tunafish and pepper in small bowl. Chop onion, celery, and pickle into very small pieces add to bowl. Add enough mayo to cover ingredients when mixed. Just add a little pickle juice to moisten. Spread on bread with tomato and sprouts, or enjoy on a bed of lettuce with lemon juice sprinkled on top as a light salad.

What is a tuna melt made of?

In a medium bowl, combine tuna, mayonnaise, onion and celery; mix well. Top 4 of the slices of bread with 1 slice cheese each. Spread tuna mixture over cheese slices and top with remaining bread slices. Spread each sandwich with additional mayonnaise; place in skillet.

Why is it called tuna melt?

The sandwich is then heated until the cheese is melted. It is the filling that establishes the melt sandwich as a variation of the grilled cheese sandwich. It may be served as an open face sandwich or a closed face one. One common filling is tuna with mayonnaise (tuna salad); the result is a tuna melt.

Is a tuna melt unhealthy?

Restaurant Tuna Melts While some restaurant and deli tuna melts pack a modest number of calories, others are real diet busters. A large tuna melt from Quiznos, for instance, has 1,520 calories. For some people, that’s a whole day’s worth of calories. Even the small Quiznos tuna melt has 620 calories.

Is the tuna in a tuna melt hot or cold?

Tuna melts are a hot sandwich, while tuna salad sandwiches are the cold version.

Is StarKist tuna cooked?

At StarKist, the fish that pass the test are then cooked in large steamer baskets and loined. The fact that frozen tuna is placed in the cans (versus already cooked tuna, as is the standard with many canned tuna brands), means the tuna is only cooked once, and not twice.

Is tuna fish good for you?

Yes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.

Where did tuna melts originate?

According a writer named Warren Bobrow, the Tuna Melt was invented in Charleston, South Carolina. Mr Bobrow writes that about 1965, at the Woolworth’s lunch counter on King Street, the ‘ladies’ were working at their assigned tasks while Chef Bo filled orders.

What’s the difference between grilled cheese and a melt?

Grilled cheese bread is baked on both sides, while melting the cheese block placed in the middle. It is usually done on a frying pan or grill. So, unlike grilled cheese where melted cheese is the main ingredient in addition to bread, melted cheese has other ingredients and the cheese acts as a supplement.

What’s the difference between a melt and a sub?

The most distinctive difference between a melt sandwich and other types of sandwiches is that a melt includes cheese that has been melted by means of grilling, toasting, or baking.

Is a tuna and mayo sandwich healthy?

Many tuna sandwiches are loaded with mayonnaise and served on highly processed bread. This is not a healthy choice. Your tuna sandwich is only as healthy as the ingredients you use to make it, so choose whole grain bread, fresh veggies and other nutritious ingredients to combine with your tuna.

Is eating a tuna sandwich everyday bad?

How Often Should You Eat Tuna? Tuna is incredibly nutritious and packed with protein, healthy fats and vitamins — but it should not be consumed every day. The FDA recommends that adults eat 3–5 ounces (85–140 grams) of fish 2–3 times a week to get enough omega-3 fatty acids and other beneficial nutrients ( 10 ).

Why tuna sandwich is good for you?

It provides 5 percent of your daily iron needs, a multitude of energy boosting B-vitamins and 80% of your daily recommended amount of selenium. Tuna is also plentiful in omega-3 fat, which is important for heart health, growth and brain function.

Is tuna fish the same as tuna salad?

Tuna salad starts with a blend of two main ingredients: tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. When the mixture is placed on bread, it makes a tuna salad sandwich. Tuna salad is also regularly served by itself, or on top of crackers, lettuce, tomato, or avocado.

Does tuna taste good with cheese?

There are many different kind of cheese that go well with tuna melts. Other great cheeses to use are Swiss cheese, Havarti, Mozzarella, Colby Jack, Cheddar Jack, Monterey Jack, or Pepper Jack. All of these cheeses melt great and will give you that good “cheese pull”.

Is canned tuna cooked tuna?

Canned tuna is cooked during processing, while fresh tuna is often served rare or raw. Raw tuna is a common ingredient in sushi and sashimi, which are Japanese dishes made from a combination of rice, raw fish, vegetables, and seaweed.

Ultimate Tuna Melt

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Tuna Meltis the ultimate sandwich, made with a flavorful tuna fish mixture, slices of cheddar cheese, and freshly sliced tomatoes, all melted together in a skillet on a thick, crispy golden bread. Tuna Meltis the ultimate sandwich, made with a flavorful tuna fish mixture, slices of cheddar cheese, and freshly sliced tomatoes, all melted together in a skillet on a thick, crispy golden bread.

Sushi and salad sandwiches are both satisfying and delicious!

The Best Tuna Melt Sandwich

This recipe for tuna melt sandwiches is the best there is! Simply said, this sandwich will actually melt in your mouth because it is that delicious. First and foremost, this tuna salad mixture is really delicious and packed with SO much flavor when it is all stacked and melted together due to the tuna mixture. For this tuna mixture, begin by draining the tuna and mixing it with mayonnaise, a few veggies, Dijon mustard, and parsley until well combined. It is simple to prepare and comes together in a short period of time.

That is all there is to it once more!
Experiment with each and see which method is the most effective for cooking your tuna melt sandwich.
In addition, there will very certainly be leftovers!
When it comes time to assemble a tuna melt sandwich, everything is already prepped and ready to go because it has been stored in the refrigerator, making it easier and faster to layer and then melt the sandwich.
First, the golden crust on top is quite inviting, then the soft tuna combination with just enough crunchy texture from the onions and tomatoes is very tempting as well.
This combo is out of this world delicious.

What is a Tuna Melt?

A tuna melt is made up of some sort of tuna salad combination that has been blended with veggies in the tuna and then melted between two slices of bread. Melted sandwiches are a type of hot sandwich that generally comprises of cheese that has been melted on top of other layers of the sandwich, such as tomatoes or pickles, to give the sandwich a crunchier appearance. Another typical filling is mayonnaise or a speciality mustard, both of which are available at most grocery stores. It is possible to serve these melted sandwiches as an open-faced sandwich or as a closed-faced sandwich.

Tuna Melt Recipe Ingredients:

When you’re creating this tuna melt dish for your family, it’s simple to put together and tastes delicious. It is really delicious and tastes like a million dollars!

Seriously! You won’t be able to stop yourself from producing them. The tuna fish combination keeps nicely in an airtight container and may be stacked on a sandwich at a moment’s notice if stored properly. Serve the tuna melt sandwich with chips or potato wedges as a side dish to complete the meal.

Tuna Fish: drained from the can and combined with the other ingredients
Mayonnaise: This is used to make the tuna fish rich and creamy, and it is added to the tuna fish after it has been cooked. Celery: cut into little pieces after being sliced
Red onion: finely chopped and diced
Dijon Mustard: This provides a wonderful taste to the mixture while also increasing its creaminess. It is one of my favorite seasonings, parsley. Seasoning with salt and pepper: just a pinch
Bread: I like a thicker slice of bread, but you may eat anything you want
Melted Cheddar Cheese: Slice the cheese thinly and place it on top of the sandwich to melt
Tomato: thinly sliced and piled on top of the sandwich
Butter: Spread butter over the outside of the bread that will be in contact with the pan.

How to Cook a Classic Tuna Melt:

Simply combine the tuna fix ingredients in a separate bowl, then begin piling the ingredients on top of a thick piece of bread. Combine all of the ingredients and you’ll have the ideal traditional tuna melt sandwich! Taste the flavor combination by serving it as a complete dinner with my favorite sweet potato fries on the side (optional).

Prepare the tuna fish combination by combining the following ingredients: Tuna, mayonnaise, celery, red onion, dijon mustard, parsley, and salt and pepper are mixed together in a medium-sized mixing bowl until well-combined
Prepare the bread for grilling by doing the following: Each piece of bread should be brushed with butter. Place the cheese on the unbuttered side of the pan, with the butter side facing up. The sandwich should be layered as follows: Place the tuna mixture on top of it. Add a slice of tomato and some more cheese on top

Method using a Skillet:

Preheat a pan over medium heat. Place the sandwich on the skillet and cook for approximately 2-3 minutes, or until the cheese begins to melt and the sandwich is golden brown. Bake for another 5 to 10 minutes, turning once, until the cheese is completely melted and the sandwich is golden brown.

Method using a broiler:

Preheat the broiler. Spread the butter side of the bread on a baking sheet and toast for a couple of minutes. Bake for 2-3 minutes, or until the cheese is melted, until the tuna mixture has been melted.

Variations of Tuna Melts Sandwiches:

To help lessen the number of carbohydrates in this sandwich, wrap it up in a lettuce wrap or make an open-faced sandwich instead. Tuna Fish: Look for a tuna fish that is minimal in salt or calories and that suits your needs. Tuna Fish Salad Ingredients: Add in shredded carrots, sliced jalapenos for a spicy kick, or silvered almonds for a nutty crunch. How about cheese? Do you have a favorite slice of cheese? Making cheese monetary cheddar, asiago cheese, jalapeo jack cheese to add some heat, or Colby-Jack cheese is an indulgence that you may indulge in. For an added crunch, consider slicing pickles or mixing soft avocados or lettuce with the tomatoes in the inside filling
Tuna melt sandwiches can be made using a variety of breads, including English muffins, white bread, whole grain bread, whole wheat tortillas, and a thick bagel, among others.

More Tasty Sandwich Recipes:

The Grilled Turkey Florentine Sandwich, Slow Cooker Chicken Caesar Sandwiches, Slow Cooker French Dip Sandwiches, Basil Pesto Chicken Sandwich, and the Monte Cristo Croissant Sandwich are all delicious options.

4 cans4 ounce tuna fish, drained
1/4 cup mayonnaise
1/4 cup celery finely chopped
1/4 cup red onion finely chopped
4 cans4 ounce tuna fish, drained
4 cans4 ounce tun 1 Tablespoon Dijon mustard
2 Tablespoons chopped parsley
Salt and pepper
1 Tablespoon Dijon mustard 8 slices of bread (I used French bread)
16 slices of cheddar cheese (I used sharp cheddar cheese). If you want a layer on the bottom, add a little extra tomato slices
1/4 cup softened butter.

Tuna, mayonnaise, celery, red onion, dijon mustard, parsley, and salt and pepper are mixed together in a medium-sized mixing bowl until well-combined
Each piece of bread should be brushed with butter. Place the cheese on the unbuttered side of the pan, with the butter side facing up. Place the tuna mixture on top of it. Add a slice of tomato and some more cheese on top

Skillet Method

Preheat a skillet over medium heat until hot. Toss the sandwich into the skillet and cook for approximately 2-3 minutes, or until the cheese begins to melt and the sandwich is golden brown. Cook until the cheese is completely melted and the sandwich is golden brown on the other side
Flip it over and repeat the process.

Broiler Method

Preheat the broiler to high heat. Spread the butter side of the bread on a baking sheet and toast for a couple of minutes. Bake for 2-3 minutes, or until the cheese is melted, until the tuna mixture has been melted.

8 Calories409kcal per serving (20 percent ) Carbohydrates (around 15 g) (5 percent ) 17 g of protein (34 percent ) 31g of fat (48 percent ) 17 g of Saturated Fatty Acids (85 percent ) Cholesterol is 77 milligrams (26 percent ) 613 milligrams of sodium (26 percent ) Potassium (127 milligrams) (4 percent ) 1 gram of fiber (4 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A is 837 international units (IU) (17 percent ) 2 milligrams of vitamin C (2 percent ) Calcium 447 milligrams (45 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Classic Tuna Melt Recipe

What is a tuna melt, other than a grilled cheese sandwich that has been topped with tuna salad, you might wonder. Two of my favorite food groups have been combined. It was Karen Tedesco’s recipe in Better Homes and Gardens that inspired me to make this slightly fancier version of these sandwiches with tarragon, which I used to enjoy as a kid. Do you eat tuna melts on occasion? If so, what do you think of yours so far? Please share your thoughts in the comments section.

Video: How to Make Tuna Melts

Sally Vargas is a woman who lives in the United States.

The Best Tuna for Tuna Melts

The greatest tuna sandwich, whether melted or traditional, is made using solid tuna canned in extra virgin olive oil. The taste of the tuna is enhanced by the addition of olive oil. You may drain the tuna and replace it with your own extra virgin olive oil if you don’t like for the flavor of the oil in which it was canned. Similarly, if you can only locate tuna canned in water, drain the liquid and replace it with a tablespoon or so of extra virgin olive oil. Solid tuna is preferable than chunk light tuna, which might result in a mushy tuna salad.

Whole Foods Market and Trader Joe’s are other excellent places to shop for healthy foods.

The Secret to a Toasty Tuna Melt

A tuna melt is essentially a fancy grilled cheese sandwich. Spread butter on the exterior of the bread to ensure that it toasts and turns golden brown in the skillet while cooking.

What’s the other little secret? Don’t hurry through it! We’ve all experienced the disappointment of having a sandwich burn. Consider taking it easy and cooking on medium heat, which will help to toast the bread and melt the cheese without scorching the bread.

SwapsSubstitutions

Instead of tarragon, fresh or dried dill can be substituted. Instead of using white cheddar cheese, substitute Swiss, Havarti, provolone, muenster, or orange cheddar cheese. You may use a minced shallot or chopped chives for the green onion in this recipe. To add crunch, toss in some sliced celery or water chestnuts. Make use of heavy rye or whole wheat bread. A diced hard cooked egg can be added to the tuna salad for extra flavor.

More Favorite Tunafish Recipes!

Cooking with Tuna
Tuna Burgers with Dill Olive Mayo
Tuna and Tomato Pasta Casserole
Avocado Tuna Salad
Best Ever Tuna Salad
Tuna Salad with Avocado
Tuna Macaroni Salad

1thinly sliced green onion, including the greens
3tablespoonschopped fresh flat-leaf parsley
2tablespoonschopped fresh tarragonleaves, or 2 teaspoons dried tarragon, crumbled
1thinly sliced green onion, including the greens
1thinly sliced green onion, including the green A zestofonelmon, 2teaspoonslemon juice, 1teaspoonDijon mustard, 1/8teaspoonfreshlyground black pepper, 1/3cupmayonnaise, 2 (6 – ounce)cans solid whitetuna, well drained and flaked
2 (6 – ounce)cans solid whitetuna, well drained and flaked French or Italian loaf bread (8 pieces) cut 1/2-inch thick
1thinly sliced tomato (8 slices)
4ounces grated sharpwhite cheddar cheese (about 1 cup)
2 tablespoons melted butter

Prepare the tuna combination as follows: In a medium-sized mixing bowl, combine the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise until well combined. Toss in the drained tuna, breaking up the flakes with a fork to ensure they are evenly distributed. Sally Vargas is a woman who lives in Los Angeles. Prepare the tuna melts for the griddle by doing the following: Place four pieces of bread on a baking sheet. Distribute the tuna mixture among the slices in an equal layer. Tomato slices and grated cheese are placed on top of each bread slice. Spread butter on one side of the remaining four bread pieces to make a sandwich. Bread pieces, buttered side up, should be placed on top of the cheese. Sally Vargas is a woman who lives in Los Angeles. Cook the tuna until it melts on the first side as follows: Preheat a large griddle over medium heat until hot (or couple cast iron skillets). Place the sandwiches on the heated griddle with the greased side facing up. Spread a thin layer of butter on top of the bread slices. Cook for approximately 3 minutes, or until the one side is beautifully browned. Sally Vargas
Flip the pan over and cook the second side: Lift the sandwiches up with a metal spatula and carefully flip them over to the other side to finish cooking them. Cook for another 3 minutes or so, until the second side is browned, then remove from heat and serve immediately if possible. Sally Vargas is a woman who lives in Los Angeles.

Nutrition Facts(per serving)
542	Calories
33g	Fat
28g	Carbs
32g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	542
% Daily Value*
Total Fat33g	42%
Saturated Fat 12g	61%
Cholesterol87mg	29%
Sodium950mg	41%
Total Carbohydrate28g	10%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein32g
Vitamin C 13mg	65%
Calcium 306mg	24%
Iron 3mg	18%
Potassium 406mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Here’s How To Make A Tuna Melt Even BETTER Than Your Local Diner

Tuna connoisseurs, rejoice! Here’s your one-stop-shop sandwich. It’s possible that a tuna hater will be won over by this dish, which boasts just the perfect amount of crunch, melty cheddar cheese, and a couple of nice slices of tomato. Looking for a low-carb version of this recipe? Try our tuna melts on a tomato baguette! Yields:4 Preparation time: 0 hours 15 minutes Time allotted: 0 hours 30mins 1/3c.mayonnaise half a lemon’s worth of juice 1/2 teaspoon red pepper flakes, crushed (optional) 2 cans of tuna (each 6 ounces) Finely slice 1 rib celery (about 1 cup).

peppercorns that have been freshly ground 8-slice bread, such as sourdough, is recommended.

Preheat the oven to 400 degrees. In a large mixing basin, whisk together the mayonnaise, lemon juice, and red pepper flakes (if using) until well combined. Drain the tuna and combine it with the mayonnaise mixture. To make tuna flakes, use a fork to split it up. Toss in the celery, pickles, red onion, and parsley until everything is well-combined. Season with salt and pepper if desired. Each piece of bread should be brushed with butter on one side. Place roughly 1/2 cup tuna salad, 2 to 3 slices tomato, and 2 slices cheese on an unbuttered side of a sandwich roll and fold over. Add another slice of bread, buttered side facing up, to finish off the sandwich. Repeat the process with the remaining ingredients and spread them out on a baking sheet. Bake for 5 to 8 minutes, or until the cheese is melted.

Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Eat Like It’s the Weekend Every Day: It’s Delicious! Lena Abraham is a Senior Food Editor of Gourmet magazine. Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

You may be able to discover further information on this and other related items at the website piano.io.

Tuna Melt Sandwich

Served hot and crispy with cheese, this Tuna Melt Sandwich is a hearty and satisfying meal! This straightforward yet delectable meal is ideal for a quick lunch or dinner on the go. It is possible that this content contains affiliate links. Now that many of us are working from home, I’ve received a slew of requests for quick lunch ideas that don’t need stopping by the deli or burger restaurant on the way home. Salads and leftovers are fine, but nothing beats a hot Tuna Melt Sandwich on a toasted bun for lunch.

It’s a quick and nutritious alternative for both of us, and we frequently soak our almond crackers into bowls of it after dinner.

In addition, this high-protein combination keeps me satisfied until supper time. If you’ve been fighting with the temptation to nibble frequently while at home, you won’t even be able to think about it once you’ve had this hearty lunch!

What is a Tuna Melt Made Of?

A Tuna Melt is essentially a heated tuna salad sandwich that has been topped with mozzarella cheese. Tuna Melt, on the other hand, has a great ring to it, don’t you think?;) Similar to how everyone has their own version of the ideal egg salad, everyone appears to have their own version of the perfect tuna salad, but here is my go-to tuna mixture combination:

Tuna in a can. Wild Planet Wild Albacore Tuna, which I purchase from Costco, is my preferred choice. It puts all other canned tuna to shame
It’s made with mayonnaise. I use Hellman’s Vegan mayonnaise to keep this dish egg-free for Gwen, who has egg allergies, but you may use whichever mayonnaise you choose
Minced pickles are optional. Sandwiches made with tuna The tuna salad recipe must have a little crunch, and minced pickle spears not only add a crispy, crunchy texture to the tuna salad recipe, but they also add a powerful, acidic taste
Steak spice Yes! You heard it here first, and no one else. Learn how to make my favorite homemade steak seasoning, which elevates this tuna melt from excellent to fantastic in this recipe.

Preparation: Toss the tuna salad with the mayonnaise and spread it over buttered bread pieces, top with slices of cheddar cheese, and cook on a flat top griddle as you would any other grilled cheese sandwich.

More Easy Lunch Ideas

Dill Pickle Tuna Salad
BBQ Chicken Quesadillas
Apple Tarragon Chicken Salad
BLT Egg Salad
California Turkey and Bacon Lettuce Wrap
Mediterranean Tuna Salad
Mediterranean Turkey Wrap
Dill Pickle Tuna Salad
Dill Pickle Tun

How to Make a Tuna Melt Sandwich

Prepare the tuna by combining it with your favorite mayonnaise, minced pickle spears, and homemade steak seasoning in a small bowl after it has been drained. Yes, we’re talking about steak seasoning! It’s jam-packed with all the excellent stuff. By the way, this is our absolute favorite tuna. Costco sells them in a stack for a wonderful price, but the typical grocery shop charges a lot more for them individually. A wonderful suggestion is to get one while you still have the chance! Fill each sandwich with tuna salad and a piece of cheddar cheese, then grill or cook on a griddle over medium heat until hot and golden brown on both sides, about 3 minutes per side total.

I hope you appreciate this easy and delicious lunch idea – have a great day!

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Description

Served hot and crispy with cheese, this Tuna Melt Sandwich is a hearty and satisfying meal! This straightforward yet delectable meal is ideal for a quick lunch or dinner on the go.

Ingredients

I use Wild Planet wild albacore tuna canned in 5oz cans, drained, for my tuna salad. 3-4 tablespoons mayonnaise
2 pickle spears, chopped
3-4 tablespoons sour cream a quarter teaspoon steak seasoning (see notes)
Two slices cheddar cheese
Four slices gluten-free bread with butter

Directions

Preheat a big flat skillet or griddle over medium heat until hot but not smoking. Stir together the tuna, mayonnaise, minced pickles, and steak seasoning in a medium-sized mixing bowl until well combined. Butter one side of each slice of bread, then flip two slices over and top with half of the tuna mixture on each of the other two slices. Cover with the remaining slices of buttered bread and top with a slice of cheese. Sandwiches should be placed on a hot pan or griddle and cooked until they are golden brown. Cook until the second side is golden brown and the cheese has melted, then flip and repeat the process. Slice and serve the sandwiches when they have been transferred to platters

Notes

This homemade steak seasoning recipe is one of my favorites
Feel free to add a couple fresh tomato slices under the cheese if you have them on hand! This “recipe” is really more of a concept, so feel free to adapt it to your preferences.

Iowa Girl Eats provided the inspiration for this dish.

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hi, i’m kristin!

When I was diagnosed with Celiac Disease in 2013, I decided to start a blog where I could share tasty and approachable gluten-free recipes prepared using ordinary, in-season ingredients. Welcome! Read on to find out more

How to Make a Tuna Melt

Ninety-five percent of the votes

The following are the 5star values: 83, 4star values: 5, 3star values: 1, 2star values: 0 and 1star values: 1.

Although I made this with what I had on hand – “normal” canned tuna (I didn’t have oil-packed tuna) and sriracha chili (I didn’t have sambal), I gave it an excellent rating. I like the entire capers in the mix, as well as the chile and, most importantly, the crisp bread. I let the top cheese to become a bit browned and it was delicious for brunch today – I might even make it again for supper tonight! Even Scooter enjoyed it (although she didn’t have any onions in hers!). Once again, thank you so much.

Continue readingDelicious!
They made fun of me for ordering a Tuna Melt, but hey, I was a child, and what did I know about food?
I was able to make it, but I had to explain what a Tuna Melt was to my husband, which was hilarious.
My husband, on the other hand, has been exposed to another Chef John Hall of Fame recipe and has become a lover of Tuna Melts as a result of this delicious dish.

This was created last night.

They were AMAZINGLY, INCREDIBLY delicious!
It was necessary for me to acquire an entire loaf of French bread in order to cut the pieces thickly.
Continue readingAdvertisement I’m confident that the recipe as written would be wonderful because my watered-down version was fantastic!
This sandwich was practically eaten for lunch twice in a row since I added some medium cheddar on the tops of the sandwiches as well.

Oh my goodness, they were delicious.

I doubled the recipe to serve four people and used tuna in water for the samba oelek because that was all I had on hand.
I will certainly be cooking these again since the flavor was incredible!
I really like the capers, the paste, and everything else that Chef John included in the dish.
The flavor was out of this world, and I thoroughly savored every bite.
And that’s exactly what I did!
Thank you very much, Chef John.
I used queso fresco instead of mozzarella since I didn’t have any mozzarella on hand; regular whole grain bread with olive oil; and a little amount of chopped broccoli slaw for crunch because, once again, I didn’t have any broccoli slaw.
The addition of the cheese crumbles to the tuna mixture was a nice touch.
There will be no smooshing all over the place!

Capers are fantastic, and the chile paste added a wonderful variation to the traditional tuna melt recipe.

I did, however, err on the side of caution.

I then grilled it like a sandwich, buttering one side and grilling it on the other.

Tuna Melt Recipe

3- 6-ounce cans firm, water-packed tuna, drained
1/4-cup mayonnaise
1/4-cup finely chopped cornichons or tiny kosher dill pickles
3 tablespoons lemon juice 8 slices rye or sourdough bread, cut 1/2-inch thick
3tablespoons chopped red onion
2tablespoons lemon juice
1packed tablespoon minced fresh dill (optional)
2tablespoons whole-grain mustard
14tablespoon kosher salt
14tablespoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 extra-sharp Cheddar sandwich slices (or 6 ounces shredded Cheddar)
4 tablespoons melted unsalted butter, plus additional butter as required

Preparation

Toss the tuna in a medium-sized mixing basin and flake with a fork to combine. To make the dressing, combine the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt, and pepper in a mixing bowl. Make a thorough mix. Spoon 1/3 to 1/2 cup tuna salad over each of four slices of bread, heaping it slightly in the centre of each slice, depending on how big your bread slices are. Make four sandwiches out of the cheese, tearing and arranging the cheese to make it fit as neatly as possible in each sandwich. Top with a slice of bread and thoroughly spread the top piece of each sandwich with about 1/2 tablespoon butter
Repeat with the remaining slices of bread. Using a 10-inch skillet, heat the ingredients over medium-low heat. Place two sandwiches on a pan, greased side down, and cook for 3 to 4 minutes, or until the bottom slices of bread are golden brown. Meanwhile, add another 1/2 tablespoon of butter on the top of each sandwich and set aside. Using tongs, flip the sandwiches carefully over and cook for 3-4 minutes longer, until the bottoms are browned and the cheese has completely melted on the other side. Repeat the process with the remaining two sandwiches and serve them immediately.

Classic Tuna Melt

Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 4 servings.

Ingredients:

1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans, or a combination of the two 6 cups chunk light or Albacore white tuna(if using canned tuna, drain well)
2 tablespoons finely chopped onions
2 tablespoons mayonnaise
1 tablespoon finely chopped celery or pickle relish
8 slices bread
4 slices cheese (cheddar, American, pepper jack or mozzarella)
2 tablespoons finely chopped celery
2 tablespoons finely chopped pickle relish

Directions:

In a medium-sized mixing bowl, add the tuna, mayonnaise, onion, and celery
Thoroughly blend. Place 1 piece of cheese on top of each of the 4 slices of bread. Spread the tuna mixture over the cheese slices and then cover with the remaining bread slices
Repeat. Spread extra mayonnaise on each sandwich before placing it on the pan. Cook over medium heat until the chicken is lightly browned on both sides.

Servings Per Container: 4
Serving Size: 1 sandwich (147g)
Amount Per Serving	DV%*
Calories	400

Total Fat	29g	45%
Saturated Fat	7g	35%
Trans Fat	0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol	45mg	15%
Sodium	900mg	38%
Total Carbohydrate	26g	9%
Dietary Fiber	2g	8%
Total Sugars	4g
Includes Added Sugars
Protein	19g

Vitamin A		6%
Vitamin C		0%
Vitamin D
Calcium		35%
Iron		8%
Potassium
Niacin
Vitamin B6
Vitamin B12
Selenium

*Percent Daily Value (%DV) indicates how much a nutrient in a serving of food contributes to a person’s daily dietary intake. For general nutrition guidance, 2,000 calories per day is recommended.

Classic Tuna Melt Sandwich

Suppers, potlucks, and social gatherings: recipes that will please a large number of people. Read on to find out more

One 188 millilitre can of chunk light tuna that has been well drained
2tbsp.mayonnaise
1tbsp.chopped white onion
1tbsp.finely minced celery
1tbsp.sweet pickle relish
1/2tbsp.lemon juice
Salt and pepper to taste
4 slices of bread of choice
4 slices of cheddar or marble cheese
More mayonnaise for “buttering” the bread slices

Make small flaky flakes of the tuna using a fork, then mix the tuna with the mayonnaise, onion, celery, relish, lemon juice, and seasonings to taste
Spread two slices of bread with mayonnaise in the same manner that you would butter them, then set them in a big pan with the mayonnaise side down
Place a piece of cheese on top of the bread
Over the cheese pieces, spread the tuna mixture evenly. Place a piece of cheese on top of it. Apply mayonnaise to the remaining two slices and arrange them on top of the first two slices, mayonnaise side up and out
Bring a skillet to a medium heat and fry the bread until it is just browned on the bottom. The sandwiches should be gently flipped to the other side and then cooked until the second side has browned. Remove from the oven, cut in half, and serve

You can make whatever changes you like to the filling to suit your preferences. It is possible to apply butter on the outside of the tuna, but it will brown more quickly and may not enable the tuna to be completely warmed. Preheat the oven to barely medium so that the entire sandwich is warmed through to the center! Cooking on a high heat should be avoided.

calorie count 334kcal carbohydrate count 33g protein 14g fat 16g saturated fat 8g cholesterol 38 mg sodium potassium 135 mg fiber 2g sugar 7g vitamin A 432IU vitamin C 1 mg calcium 322mg iron 2mg nutrient count vitamin A vitamin C calcium 322mg iron 2mg nutrient count vitamin A vitamin C iron 2mg All calorie and nutritional information is derived from a third-party calculator and is merely a rough approximation.

The nutritional information you receive will vary depending on the brands you choose, your measuring methods, portion sizes, and other factors.

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Karlynn Johnston

I’m a working mom of two young children, a wife, and a cookbook author who enjoys preparing healthy, quick meals for my little family in the Canadian prairies. Karlynn Facts: Broccoli is a food that I am allergic to. In my life, I have never met a drink that I did not enjoy. Rather than cleaning my house, I would prefer to set it on fire. Most of all, I enjoy assisting YOU in preparing supper since there is nothing more important than spending time with our families around the dinner table! Find out more about me.

Reader Interactions

On April 19th, Virginia Senator Mark Warner released a video to his Instagram account that shocked the whole nation. As he prepared what he characterized as one of his favorite dishes, which he claimed to have learnt as a child, Warner stood in front of a basic electric stove in a sparsely furnished home kitchen and said it was one of his childhood memories. He characterized it as a means to “return to the fundamentals” and get through these difficult months of coronavirus and quarantine with a positive attitude.

Before doing anything further with the Hellmann’s mayonnaise, he squirted thick globs onto soft, untoasted pieces of white sandwich bread.
A couple of slices of cheese were placed on top, and he proudly declared himself to be a “two-slice guy,” before placing his masterpiece in the microwave.
At the same same moment that Warner was destroying his tuna melt, I, as if prompted by fate, had already begun my own attempts to bring the sandwich back from the brink of extinction.
The tuna melt is an American culinary icon—albeit a bizarre one—and so, rather than proclaiming from above a mountaintop my own set of criteria for the ideal tuna melt, I decided to create them as democratically as possible by polling my friends and family.
As the responses trickled in, I was surprised by how diverse they were compared to my expectations.
As a result, there are an unlimited number of potentially ideal variations, each representing the various tastes and experiences of the people who, if nothing else, are united in their belief that canned tuna and melted cheese belong together on bread.
A pearl of wisdom from Warner is included as well, demonstrating that even the worst tuna melt is not without its redeeming qualities.
A classic tuna melt, the “All-American,” is a diner-style invention that reduces the tuna melt to its bare essentials: tuna, cheese, mayonnaise, and white bread.
Finally, there’s the tuna melt with “The Works,” which, in the case of my recipe, contains bacon, tomato, avocado, pickled jalapenos, and more, but which is really just an illustration of how customizable a tuna melt can become.
To be quite honest, I have a sneaking suspicion that Senator Warner knew more than he was letting on when he chose to offer his tuna melt recipe.
The Senator’s daughters, according to Warner’s Digital Media Director, are considerably better chefs than the Senator, who I inquired about when I reached out to him for comment on the mortar and pestle.

Although he may not be able to cook as well as his daughters, the fact that he is related to someone who would be wise enough to invest in a mortar and pestle of that grade would undoubtedly provide him with some culinary knowledge.

Thou Shalt Use Whatever Bread You Want, But Respect its Proportions

Open-faced tuna melts require more bread than a closed sandwich; in fact, they require nearly twice as much bread such that the proportion of tuna salad to bread remains reasonably constant from one sandwich to another. It had to be rye, right? It has to be completely white! Whole wheat, on the other hand, is the way to go! There were a lot of strong and different opinions on the sort of bread, and after testing various varieties, I’m going to be honest with you: I actually don’t care. No, that is not the case.

Simply said, I enjoy them all.
So rather than identifying which bread is ideal for a tuna melt, the goal is to understand the many roles that different types of bread may play in a certain dish.
When it comes to an All-American diner-style tuna melt made with little more than Hellmann’s and slices of Cheddar or American cheese—the “basic ‘wich” of tuna melts—white bread is a wonderful choice (bonus points if you pair it with a can of TaB).
Sourdough, brioche, challah, boules and baguettes are all good choices, as long as they are thoughtfully combined with the right cheese and mix-ins (although it’s best to avoid using bread with an open crumb, as this would result in a very messy melt).
When there is too much mayonnaise in the tuna salad, it becomes obscene because there is not enough bread to break through the fishy, fatty intensity.
Because it takes more effort to chew through heartier, more rustic bread with more chew and crust, it should be cut thinner than light and fluffy white bread, because it takes more effort to chew through.
Assuming that the amount of tuna salad on both sandwiches is the same, the use of a double-thick single slice ensures that the ratio of bread to tuna remains consistent when making an open-faced version.

The other crucial thing to remember about bread is to toast it correctly; nevertheless, this is such a vital step that it has its own commandment.

Thou Shalt Toast Thine Bread Properly

While I’m confident that the majority of us can agree that Warner’s steaming microwaved sandwich bread is not the best option, that is where the agreement ends. I experimented with a variety of toasting methods, ranging from dry toasting to mayo-slathered bread to oil and butter-basted bread and beyond. Dry-toasting the bread, which I did carefully over an open flame to get some nicely singed edges, turned out to be tastier than I had anticipated, and it also helped to keep the sandwich from appearing greasy.

This is important because controlling greasiness is a primary concern when making such a fatty sandwich.
Due to the fact that the cooking surface of most skillets and griddles is larger than the bread that will be toasted on it, there is a risk that you will accidentally add an excessive amount of oil or butter to the cooking surface.
It’s a gut bomb.
By brushing the bread, you can ensure that the entire surface of each slice is evenly and thoroughly covered without over-saturating it.
When you bite into the sandwich, the crisp texture is more pronounced.
Toast that has been brushed with oil is the crispiest.
Clarified butterwould solve this problem since it no longer has any crispness-hindering water in it, but most of us don’t keep that on-hand in our home kitchens and are unlikely to make it just for a tuna melt.
Another, which I stumbled on when adding bacon to one of my melts, is to toast the bread in rendered bacon fat if you happen to have some available.
As for slathering bread with mayo for toasting?

It’s a popular trick used for grilled cheese sandwiches, but I didn’t like it for tuna melts. They have enough mayo as it is thanks to the tuna salad, and adding more to the bread only risks a heavy-handed vinegar tang that pervades every layer of the sandwich. It was my least favorite option.

Thou Shalt Smash the Tuna to Smithereens

One of the most often asked topics is what sort of tuna should be used in this recipe. Oil-packed? What’s with the watery stuff? Some $15 jar of Spanish tuna that was imported from Spain? I already knew the answer to this question from my prior tuna salad experiments: When it comes to a tuna salad using mayonnaise as the basis, it really doesn’t matter. Differences in tuna kind are obscured by the addition of mayonnaise. A simple tuna package with water or tuna in its own juices will suffice in most circumstances; there is no need to pay an extra premium for tuna prepared with olive oil.

Due to the fact that tuna muscle is lean, well-done tuna, which is what all canned tuna is, is exceedingly dry and crumbly (the exception is tuna belly, sold as “ventresca,” which is way too fancy and pricey for a tuna melt).

A fork or firm spatula, as well as some dedicated stirring and mashing, is all that is required to complete this task.

Once the tuna has been well mashed, you’ll see that it holds together and bonds with the mayonnaise.

Thou Shalt Add Lots of Mayo, Then Soak it Up

A excellent tuna salad does not scrimp on the mayonnaise; after all, canned tuna is dry and need all of the moisture assistance it can get from the dressing. However, when you spoon mayo into your tuna, a weird thing happens: just when you think you’ve reached the exact quantity, the very last dollop that completely eliminates any suggestion of lean-fish dryness, the tuna salad becomes just a touch too loose. It was Serious Eats writer Allison Robicelli who gave me the remedy, which was to add panko bread crumbs to tuna salad, which is one of her favorite techniques.

Because the tuna salad is cooked using panko, it is light and fluffy, but not runny, as seen by the whipped-cream-like mounds on the plate above.

The tuna salad won’t be as as light as the previous one, but it will still be delicious.

Those have a tendency to be thick and creamy, resulting in a tuna salad that is less slick and runny than one made with nicer store-bought or homemade mayo—and I say this as a member of the homemade mayo society who enjoys a good tuna salad every now and again.

Thou Shalt Choose a Good Melter, and Then Melt It

In a tuna melt, there are several cheeses to choose from. Cheddar, American*, Swiss, Gruyère, Pepper Jack, and even low-moisture mozzarella are among the cheeses available. What you use depends on your own preferences and the flavor profile of your tuna melt, which you can find here. In a classic diner-style melt, I prefer Cheddar, Swiss, and Pepper Jack, and in a tuna salad laced with pickled chile peppers, I like Pepper Jack and Pepper Jack. That is to say, you have a number of possibilities.

I prefer Cheddar to American cheese on my melts any day of the week, but I understand that not everyone feels the same way, so use whichever cheese you choose.

After all, it’s a tunamelt, right?

You may also use the broiler to melt cheese on top of an open-faced melt, or a hot oven to give your cheese a final dose of heat to ensure that it is completely melted before serving.

Thou Shalt Use Two Slices of Cheese

The bottom piece of cheese is placed on the toast first, followed by the tuna salad and another slice of cheese on top. Senator Warner was correct on this point. Two pieces of cheese are the way to go, but, unlike Warner, who placed both slices of cheese on top of his tuna filling, I believe it is even better to sandwich the tuna filling with melted cheese both above and below the tuna filling. Once again, the use of two pieces of cheese is a matter of proportion. Without enough of the crucial melt, it becomes a gimmicky warm tuna salad sandwich without enough of the vital melt.

You have the ability to accomplish it, but approach with caution.

Thou Shalt Weigh The Tuna Melt Down

It is critical to press a closed-face tuna melt into the pan as it is being cooked. Because the additional weight facilitates equal browning and crisping all over the bread slices and allows the heat to permeate into the slices more rapidly, I do it when I toast the bread slices. (I used myChef’s Presses for this, but you may use whatever weight you have on hand.) I also do it after I close the sandwich to help it all come together as a cohesive whole, because a good tuna melt shouldn’t appear to be a collection of disparate components thrown together in a hurry.

The one and only exception? I wouldn’t put any weight on an open-faced tuna melt because that would be a complete disaster.

Thou Shalt Avail Thyself of Whatever Add-Ins You Want

When it comes to simplicity, a well crafted basic mayo-based tuna salad over bread topped with melted cheese is hard to beat. It’s also feasible to create endless variations by experimenting with different flavors, mix-ins, and sandwich add-ins. Here are only a few examples:

Panko bread crumbs (see above for the reason why)
Celery
Onions and shallots
Chili sauces and hot sauces
Herbs such as parsley, dill, and tarragon
Capers
Olives
Mustard
Mayonnaise (duh)
Chives
Relish (sweet or dill pickle) or other minced pickles
Olive oil
Capers a hard-boiled egg that has been chopped
Pickled chili peppers, such as jalapenos, are very popular. Soy sauce, Worcestershire sauce, and other umami-inducing condiments
Bacon
sAvocado
sTomato
sLettuce
Potato chips (especially those with salt and vinegar)
Spices such as garlic powder, onion powder, or coriander seed

Some of these work better when combined into the tuna salad, while others work best when stacked atop the sandwich, and a few work well in both situations. That’s a big part of the appeal of tuna melts: there are so many different variations, all of which are really wonderful. The most important thing to take away from this experience is to pay attention to the essentials, since without them, you’ll be lost in the wilderness. Senator Warner, did you hear what I heard?

Get The Recipes:

Tuna Melt with Relish, Dill, Celery, and Swiss
Tuna Melt with Relish, Dill, Celery, and Swiss
Tuna Melt with Relish, Dill, Celery, and Swiss Tuna Melt with Bacon, Pickled Peppers, Avocado, and Tomato
Tuna Melt with Bacon, Pickled Peppers, Avocado, and Tomato

The Best Tuna Melt Recipe

Cooking this classicTuna Meltrecipe is a simple and pleasant lunch or supper option. The flavor combination of the toasted open-faced sandwich with tuna salad, sliced tomato, and melted cheese, which has been enjoyed for centuries, is unbeatable. Because it is cooked with canned tuna (sometimes known as “tuna fish”), this quick and easy dish may be prepared in minutes!

Tuna Melt Sandwich

A tuna melt sandwich is a hot sandwich that is made up of toasted bread, melted cheese, and tuna. The possibilities for preparation of these materials are virtually limitless; nonetheless, this specific approach, in our opinion, stands out above all others. The most delicious tuna salad, vine-ripened tomato, and melted and gooey cheese are layered on top of the open-faced sandwich to create a mouthwatering combination. It’s tasty, it’s straightforward, and it’s the most perfect reimagining of an old-fashioned favorite ever created.

Why This is the Best Tuna Melt Recipe

Ask every home cook, and she’ll tell you that she has her own personal variation of the classic tuna melt that she prefers. This is the simple recipe that I grew up with, and it has become a favorite among many of my friends and family members throughout the years. This simple tuna melt is made even better by the presence of three key ingredients, which we’ll go over in more detail below.

The Bread

First and foremost, let us discuss the bread. There are two important factors to consider while preventing a soggy tuna melt sandwich:

Make a hearty loaf of bread with thick slices, such as a crusty loaf of artisan French bread or baguette, Italian bread, sourdough bread, or this homemade No-Knead Bread, to serve with the soup. Because they’re strong and have nooks and crannies that absorb up any excess liquid from the sandwich toppings, English muffins are a terrific alternative as well. To prepare the sandwich, toast the bread or English muffin before adding the toppings. As soon as the sandwich is completely stuffed, place it back under the broiler to melt the cheese, while making sure that the bread on the bottom does not get mushy or soggy.

The Tuna Salad

Then there’s the tuna salad, which is the main attraction of this open faced tuna melt. Keep it simple with a handful of basic ingredients that allow the canned tuna fish and mayonnaise to take center stage in this dish. Here are a few pointers to ensure that your tuna salad is great every time:

Use solid white albacore tuna in water to make this dish. For this dish, I prefer the brands StarKistorBumble Bee, and chunk light tuna is not recommended since it is too oily. The albacore tuna in solid white has a moderate flavor, and the large, firm pieces keep their shape better than the lighter portions of tuna. Drain the tuna really well. Otherwise, you will wind up with a watery tuna salad if you do not squeeze out as much moisture as you possibly can. Make sure you use high-quality mayonnaise. When it comes to creating tuna salad, I don’t play around with light or low-fat mayonnaise. Instead, choose a tasty, full-fat mayonnaise made from the freshest, most basic ingredients. Duke’s brand mayonnaise is my personal preference, but Hellman’s mayonnaise is also a wonderful choice
Start with a little quantity of mayonnaise and gradually increase the amount as needed. The amount of mayonnaise used in a tuna salad dish is entirely up to the cook’s own taste preference. Adding additional mayonnaise is simple, but taking it away is difficult, so start with around 12 cup and toss everything together, then add more mayonnaise until you get your desired consistency.

The Best Cheese for a Tuna Melt

That’s correct – tuna and cheese are a great combination! It’s possible that we’re violating every rule when it comes to matching fish with cheese, but in this classic sandwich, everything simply fits. So, what is the finest cheese to use in a tuna melt, exactly? That’s yet another heated issue of discussion! I grew up eating tuna melts with either sharp cheddar or American cheese, but you can use nearly any type of cheese you have on hand to make it your own.

You can even combine two different cheeses to create an extra-melty, extra-gooey, extra-cheesy sensation by mixing and matching the two cheeses. Provolone, Swiss, Gruyere, Havarti, mozzarella, Colby, Pepper Jack, and Monterey Jack are some of the other excellent varieties available.

Open Faced or Closed?

This is a personal choice, but I usually serve a tuna cheese melt in an open-faced sandwich form. Easy to put together, there’s no need to flip it over on a griddle or grill, and you can use English muffins instead of regular bread! If you prefer a grilled tuna melt dish that is closed, such as a grilled cheese sandwich, it is OK as well. Simply place a top layer of bread on a baking sheet, top with a piece of cheese on each side, pack with tuna salad and tomato, butter the outsides, and bake until golden brown.

How to Make a Tuna Melt

This quick and easy tuna melt dish comes together in less than 30 minutes, making it ideal for weekday meals or quick weekend lunches on the run.

Ingredients for an Easy Tuna Melt

Tuna fish canned in water
Mayonnaise
Celery
Pickle relish (I like sweet relish, but dill pickle relish will also work)
Dill pickle relish seasoning with salt and pepper
Thick white bread or English muffins are recommended. Tomatoes
sCheese

Step 1: Make Tuna Salad

In a large mixing bowl, combine the drained and flaked tuna, mayonnaise, celery, relish, salt, and pepper until well combined.

Step 2: Toast Bread

Toast the bread or English muffins in a traditional toaster or on a baking pan under the broiler until they are lightly browned.

Step 3: Assemble Sandwiches

To assemble, spread tuna salad on each piece of bread or half of an English muffin half, followed by slices of tomato and cheese.

Step 4: Broil

Warm open-faced sandwiches by placing them under the broiler or in the toaster oven on the “Broil” setting for 3 to 6 minutes, or until the cheese is melted.

What to Serve with Tuna Melts

Keep it simple by serving the sandwiches with a side of potato chips and pickles in a diner-style setting. In order to balance off the warm, creamy tuna, a simple green salad, carrot and raisin salad, three bean salad, or fruit salad can be served alongside it.

Make Ahead

Fresh and warm tuna melts are the finest way to eat them. Alternatively, if you want to prepare the tuna salad ahead of time, you may prepare it and keep it in an airtight container in the refrigerator for up to 1 day in advance.

Storage

Leftover tuna melt sandwiches can be kept in the refrigerator for up to two days after being made. Please keep in mind that the bread will likely become soggy while the sandwich rests, therefore it is better to consume the sandwich as soon as possible. Cook the tuna melt at 350 degrees F for about 5 minutes, or until the cheese has melted and the tuna salad has warmed through, until it is warm.

Classic Tuna Melt Recipe Variations

Adding fresh herbs such as dill or chives to the tuna salad may enhance the flavor even more. Other ingredients to consider include are a sprinkle of garlic powder, a squeeze of lemon juice, a dollop of Dijon mustard, or chopped red onion. To make a tuna melt that isn’t made with English muffins or white bread, consider toasted bagel slices, leftover hamburger or hotdog buns, or a baguette. Cook the Tuna Melt Panini in a closed (rather than open-faced) panini press or on a grill pan after it has been pressed. Don’t forget to butter or drizzle olive oil on the exterior of the sandwich before serving. Tuna Melt Wrap or Tuna Melt Quesadilla: make the wrap or quesadilla out of flour tortillas instead of bread, then cook it on a griddle or in a pan until golden brown. Tuna Bacon Melt: It may not be as classic as a tuna melt, but everything is better with bacon, don’t you think? Each sandwich should have a couple of slices of cooked, crispy bacon on it. Tuna Avocado Toast: This is your “nice tuna sandwich recipe!” Tuna Avocado Toast: This is your “fancy tuna sandwich recipe!” In addition to the tuna salad, tomato, and cheese, a sliced or mashed avocado should be placed on top of the toasted bread.

More Recipes with Canned Tuna

Tuna Melt Sliders (a prep-ahead option that is baked in the oven)
Easy Tuna Nicoise Salad
3-Ingredient Tuna Casserole
Aunt Bee’s Famous Tuna Noodle Casserole
Tuna Melt Sliders (a prep-ahead option that is baked in the oven).

Tuna Melt Recipe

With this traditional tuna melt recipe, you can whip up a quick, inexpensive, and filling lunch or supper that is ready in less than 30 minutes. Course Afternoon or Evening Meal CuisineAmerican Keywords: tuna melt, tuna melt recipe, tuna melt recipe open faced Preparation time: 15 minutes Approximately 10 minutes of cooking time 25 minutes is the whole time allotted. Servings4people; 550kcal per serving

FOR THE TUNA SALAD

3 (five-ounce) cans tuna fish in water, drained well and flakes
3 (five-ounce) cans tuna fish in water, drained thoroughly and flaked
A quarter cup finely chopped celery
A quarter cup mayonnaise
One and a half tablespoons sweet pickle relish
A quarter teaspoon salt, plus more to taste
A quarter teaspoon pepper, plus more to taste

FOR THE MELTS

8 pieces of thick white bread or 4 English muffins divided in half are recommended. 2 tomatoes (about 1 lb. ), cut thinly (1/4 inch thick)
8 slices of strong cheddar cheese (you may substitute provolone, Swiss, American, or any other preferred cheese for this)

Prepare tuna salad by combining tuna, celery, mayonnaise, pickle relish, salt, and pepper in a large mixing bowl until well combined. Refrigerate for up to 1 day after covering with plastic wrap. Prepare a baking sheet with a rim and arrange the bread or English muffins on it. Place the pan approximately 6 inches from the broiler and toast for about 5 minutes, or until golden brown. Distribute approximately 12 cup of tuna salad on each slice of bread, then top with sliced tomato and shredded cheddar cheese. Broil 6 inches away from the flame for 3-6 minutes, or until the cheese is melted and beginning to color on the edges.

Adding fresh herbs such as dill or chives to the tuna salad may enhance the flavor even more. Other ingredients to consider include are a sprinkle of garlic powder, a squeeze of lemon juice, a dollop of Dijon mustard, or chopped red onion. To make a tuna melt that isn’t made with English muffins or white bread, consider toasted bagel slices, leftover hamburger or hotdog buns, or a baguette. Cook the Tuna Melt Panini in a closed (rather than open-faced) panini press or on a grill pan after it has been pressed. Don’t forget to butter or drizzle olive oil on the exterior of the sandwich before serving. Tuna Melt Wrap or Tuna Melt Quesadilla: make the wrap or quesadilla out of flour tortillas instead of bread, then cook it on a griddle or in a pan until golden brown. Tuna Bacon Melt: It may not be as classic as a tuna melt, but everything is better with bacon, don’t you think? Each sandwich should have a couple of slices of cooked, crispy bacon on it. Tuna Avocado Toast: This is your “nice tuna sandwich recipe!” Tuna Avocado Toast: This is your “fancy tuna sandwich recipe!” In addition to the tuna salad, tomato, and cheese, a sliced or mashed avocado should be placed on top of the toasted bread.