Classic Tuna Melt Sandwich Recipe

I think I have the Best Tuna Sandwich after adding a single unexpected pantry ingredient that quietly rewrites the usual recipe.

I always thought a Tuna Melt Sandwich was just a quick lunch, but when canned tuna meets gooey cheddar cheese something changes. It’s messy and a little unapologetic which I like, this isn’t one of those polished deli things.

The tuna’s briny bite with sharp cheddar pulls you in, you take that first hot bite and suddenly simple feels genius. I’m not saying it’s fancy, i’m saying it’s honest food that surprises you.

If you’re skeptical try it, you’ll see why this classic keeps showing up on my table again and again, and why I keep making it.

Ingredients

• Lean protein, fills you up, has omega 3s but can taste a bit fishy.
• Rich in fat, adds creaminess, not very light, so use sparingly.
• Gives melty salty flavor and calcium, adds saturated fat too.
• Carbs for energy and some fiber, sourdough adds tang, rye is hearty.
• Crunchy, low calorie, adds fiber and fresh bite, simple but useful.
• Sharp, a little sweet when cooked, adds crunch and vitamin C.
• Brightens flavors, gives a little sour tang and vitamin C boost.
• Juicy, adds freshness, vitamin C and lycopene, can make sandwich wet.

Ingredient Quantities

• Canned tuna, 5 oz can drained
• Mayonnaise, 2 tablespoons
• Dijon mustard, 1 teaspoon
• Celery, 2 tablespoons finely chopped
• Red onion, 1 tablespoon finely chopped
• Lemon juice, 1 teaspoon fresh
• Salt, 1/4 teaspoon
• Black pepper, 1/8 teaspoon
• Cheddar cheese, 2 slices about 2 oz
• Bread, 2 slices sourdough or rye
• Butter, 1 tablespoon softened optional
• Tomato, 2 thin slices optional

How to Make this

1. Drain the tuna very well, dump it in a bowl and flake with a fork until it’s mostly in small pieces.

2. Stir in the mayonnaise, Dijon mustard, finely chopped celery, red onion, lemon juice, salt and pepper. Mix gently, taste and adjust the seasoning. Don’t over mix or it’ll turn mushy.

3. If your onion is strong, rinse it in cold water for a minute and drain before adding, it takes the bite off without losing flavor.

4. Butter one side of each bread slice if you want a crisp golden outside, or skip the butter for less fat. Lay two slices buttered-side down and place a slice of cheddar on each (cheese on both sides helps melt better).

5. Spoon the tuna mixture evenly onto one cheese-topped slice, add the thin tomato slices if using, then top with the other slice of bread cheese-side down to close the sandwich.

6. Heat a skillet over medium heat. Place the sandwich in the pan, press down gently with a spatula, and cook about 2 to 3 minutes until the bottom is golden.

7. Flip carefully, cover the pan with a lid for 1 to 2 minutes to trap heat and melt the cheese, then cook another 1 to 2 minutes until the other side is golden and cheese is gooey. If you prefer, finish under a hot broiler for 1 to 2 minutes instead of flipping.

8. Let the sandwich rest for 30 seconds, slice in half, give a little extra black pepper or a squeeze of lemon if you like, and serve hot.

Equipment Needed

1. Can opener or a pull tab can, to open and drain the tuna
2. Fine mesh sieve or small colander, to drain extra liquid well
3. Medium mixing bowl, for combining the tuna and mayo
4. Fork, to flake the tuna and stir gently
5. Measuring spoons, for the mayo, mustard, lemon, salt and pepper
6. Cutting board, for chopping celery, onion and slicing tomato
7. Chef’s knife, for chopping and slicing
8. Nonstick skillet or frying pan, to toast the sandwich
9. Spatula or turner, to press and flip the sandwich
10. Butter knife and a plate, for spreading butter and resting the sandwich before serving

FAQ

Classic Tuna Melt Sandwich Recipe Substitutions and Variations

• Swap the canned tuna for canned salmon, shredded rotisserie chicken, or mashed chickpeas for a vegetarian twist. Drain well and taste for salt you might need a pinch more.
• Replace mayonnaise with plain Greek yogurt for tang and fewer calories, mashed avocado for rich creaminess, or vegan mayo if you avoid eggs.
• Instead of cheddar try Swiss or provolone for a milder melt, or pepper jack if you want a spicy kick. They all melt well so pick what sounds good to you.
• Use whole grain or multigrain bread, a toasted English muffin, or a crusty roll like ciabatta or a croissant if you want it richer or more rustic.

Pro Tips

1. Drain the tuna like your life depends on it, press it in a fine mesh sieve or squeeze with paper towels until mostly dry, otherwise the mayo will make the bread soggy.

2. If the onion is too sharp soak the chopped bits in cold water with a few ice cubes for 5 minutes then pat them very dry, it mellows the bite but keeps the flavor, dont leave it too long or it goes bland.

3. Grate some cheddar and tuck a little under the tuna and a little on top so it melts fast and evenly, cook on low to medium and cover the pan for a minute so the cheese gets gooey before the bread burns.

4. Punch up texture and acid with a small tweak like chopped cornichons, capers, or even crushed potato chips, and taste as you go, start light with salt and mustard then add more if you need it.