American · Main · Easy
Tuna Melt
Creamy tuna salad with crunchy celery on toasted bread under a bubbling layer of cheddar. The diner classic that never disappoints.
The whole recipe in 60 seconds
Tuna Melt, in 5 ideas
- Solid white albacore has bigger flakes and better texture than chunk light for a melt.
- Drain the tuna very well or the salad gets watery and the bread goes soggy.
- A thin tomato slice adds freshness but skip it if your tomatoes are not great.
- Rye bread is the diner classic, but sourdough gives a great tangy crunch.
- Cover the pan for the last minute to help the cheese melt fully.
What you need
Ingredients
- 2 cans (5 oz each) tuna, drained
- 1/4 cup mayonnaise
- 2 tbsp finely diced celery
- 1 tbsp finely diced red onion
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- 4 slices bread (rye, sourdough, or white)
- 2 tbsp butter, softened
- 4 slices cheddar cheese
- 2 tomato slices (optional)
How to make it
Directions
- Flake the tuna into a bowl and mix with mayo, celery, onion, Dijon, and lemon juice. Season with salt and pepper.
- Butter one side of each bread slice.
- Place 2 slices butter side down in a skillet over medium heat. Top each with tuna salad and 2 cheddar slices.
- Add tomato if using, then the top bread slice, butter side up.
- Cook 3 to 4 minutes per side until golden and the cheese is melted. Serve hot.
Make a double batch of tuna salad and keep it in the fridge up to 3 days. It makes the fastest hot lunch you will ever have.