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A stack of Tuna Melts with grilled bread and melted cheese on a white plate.
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Tuna Melt Recipe

Nothing beats a hot, oven-baked Tuna Melt sandwich! This recipe is so easy to make with delicious tuna salad, and melted cheese with buttery toasted bread.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 3 Tuna Melts
Calories: 627kcal
Author: Stephanie

Ingredients

Tuna Salad

  • 2 (5-oz.) cans albacore tuna
  • 1 stalk celery diced
  • 2 tablespoons white onions minced (can sub yellow onion)
  • 1/3 cup mayo can sub Greek yogurt
  • 1 tablespoon relish dill or sweet
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon yellow mustard
  • ¼ teaspoon EACH: salt, garlic powder, dry dill weed, freshly cracked pepper

For Tuna Melts

  • 6 slices bread
  • 6 tablespoons butter
  • 6 slices cheddar cheese or American
US Customary - Metric

Instructions

  • Preheat oven to 350° F.

Make the Tuna Salad

  • Drain the tuna very well. Shred/break it apart thoroughly to create a lot of surface area. Combine the tuna salad ingredients in a medium bowl until well combined.

Butter and Toast the Bread

  • Melt a generous tablespoon of butter in a skillet over medium-low heat. Add a slice of bread and allow one side to become evenly coated with the butter. Toast until golden brown, 2-3 minutes. Flip and allow the other side to firm up and toast slightly, about 1 minute. Remove and set aside. Repeat for all slices, adding another tbsp. of butter each time.

Assemble

  • Spread the tuna on 3 slices of bread. Top each with 2 slices of cheese, followed by another slice of bread. (Ensure the more golden sides are facing out.)
  • Optional: Use a sharp knife to carefully cut the sandwiches diagonally before they are baked. It’s easier to do this than when they’re hot.
  • Use a spatula to transfer them to a foil-lined baking sheet. Push the two halves together as if they’re still 1 whole sandwich. Pull the foil up over the sides and top, leaving a crack open at the top for airflow. (See process shots for a visual.)

Bake

  • Bake for 15-20 minutes, until the cheese is fully melted. This is an indication that the middle is sufficiently heated through as well. Serve with potato chips and a pickle!

Notes

  • Cheese: You want an even coating of cheese over the top of each sandwich. If your slices are equivalent in size to deli slices of American or Cheddar, 2 slices is perfect. If you're slicing cheddar cheese from a smaller block, use enough to create 1 even layer over the top. Swiss cheese may also be used.
  • Make Ahead: The Tuna Salad can be prepared up to 2 days ahead of time and refrigerated in an airtight container until ready to make. 
  • Be sure to drain the tuna very well so that the filling holds up nicely. A tuna can strainer makes this easier!
  • I recommend tuna that's packed in water vs. oil, as the mayo in this recipe already contains oil.
  • Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful. 
  • Option additions to the filling include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos. 
  • More Tuna: Be sure to try my Tuna Pasta Salad and Tuna Noodle Casserole recipes next!
  • More Recipes: Try my AMAZING Philly Cheesesteaks, Stromboli, French Bread Pizza, Egg Salad and Chicken Salad Sandwiches next!
Nutritional information is an estimate and is per sandwich. There are 3 sandwiches in this recipe.

Nutrition

Calories: 627kcal | Carbohydrates: 29g | Protein: 25g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1092mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg