Tuna Melt

This easy Tuna Melt recipe is comfort food that is both simple and satisfying. A classic go-to lunch recipe that is made with just a handful of ingredients. Perfect for busy weekdays or lazy weekends.

Want to make it a meal? Serve this with tomato soup, an easy salad, or a baked potato.

Why You’ll Love This Quick Tuna Melt Recipe

• Convenience: Tuna melts are super easy to make. Perfect for those days when you’re not up for a complicated recipe.
• Pantry Staples: You probably have most of the ingredients already, like canned tuna and bread. Handy for a last-minute meal!
• Comfort Food: It’s warm, melty, and totally comforting. Ideal for a cozy night in or when you need a pick-me-up.

Tuna is my go-to on busy, or lazy, days when I need a filling meal without a lot of fuss. I’ve been making this recipe for years which is why I know it is the best tuna melt recipe.

It’s like taking your classic tuna fish sandwich and leveling up. The toasted bread, creamy tuna salad, and melted cheese is unbeatably delicious. It’s also loaded with protein which means it actually keeps you full.

Ingredients You’ll Need

One reason why this is the best is because it is so easy to customize. Like your tuna a little dryer? Cut back the mayo. Want more bold pickle flavor? Double up. The possibilities are nearly endless. Consider this your canvas and starting point.

• Tuna: opt for chunk light tuna in water. This type usually has a milder flavor and less fat. It’s great for a lighter, flakier texture in your melt.
• Mayonnaise: Mayonnaise plays a key role in a tuna melt, bringing creaminess and binding the tuna together. Did you know there are multiple options? You can use regular mayo (a classic choice), light mayo, or seasoned! I recommend garlic or herb may for an extra flavor kick.
• Red onion: It adds a slightly sweet, yet sharp flavor that contrasts nicely with the creamy tuna and mayo while adding a delightful crunch.
• Relish: I like dill relish, but it really comes down to your taste preference. Sweet for a touch of sugar, dill for that classic pickle zing. Why not try both and see which tickles your taste buds more?
• Lemon Juice: Don’t skip! Lemon juice adds a fresh, zesty kick that cuts through the richness of the tuna and mayo.
• Mustard: Dijon or whole grain mustard work best.
• Seasoning: Here’s the secret, I like to use Livia’s seasoning. It’s a great blend of salt, pepper, and garlic (not sponsored). But you can use just salt and pepper.

Tuna Melt Recipe

1. Prepare Tuna Mixture: In a bowl, mix together the drained tuna, mayonnaise, diced red onion, relish, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Stir until well combined.
2. For Open-Faced Tuna Melt: Preheat the oven to broil, or use a toaster oven. Lightly butter one side of each bread slice and place them buttered-side down on a baking sheet. Spread the tuna mixture evenly over the bread. Top with a slice of cheese. Broil for 3-5 minutes or until the cheese is bubbly and slightly golden.
3. For Closed Tuna Melt: Heat a skillet over medium heat. Butter one side of each bread slice. On one slice, buttered-side down, spread the tuna mixture. Top with cheese and the second slice of bread, buttered-side up. Cook in the skillet for about 3-4 minutes on each side, until golden brown and the cheese has melted.
4. Serve and Enjoy: Once your tuna melt is cooked to your preference, remove it from the oven or skillet. If you’ve made a closed sandwich, slice it in half if desired. Serve immediately while warm and enjoy!

Classic Vs Open Faced Tuna Melt

The main difference between an open-faced and closed tuna melt sandwich lies in their construction and how they’re eaten.

• An open-faced tuna melt consists of a single slice of bread, typically toasted, topped with a flavorful tuna salad mixture and a slice of cheese, then broiled until the cheese melts and bubbles. It’s eaten with a fork and knife, offering a balance of crunchy bread, creamy tuna, and gooey cheese in every bite.
• On the other hand, a closed tuna melt resembles a traditional sandwich, with the tuna salad and cheese nestled between two slices of bread, buttered and grilled to a golden brown. This version is handheld, with an added dimension of toasted bread enveloping the warm, creamy tuna and melted cheese, resulting in a more substantial and hearty meal. Both versions are delicious but offer distinct experiences in terms of texture and eating style.

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