Get ready to experience the absolute best version of a nostalgic diner classic, the tuna melt. Picture perfectly golden, buttery-crisp bread giving way to a warm, savory tuna salad and a thick, gooey layer of melted cheese. This recipe delivers that perfect combination of textures and flavors, making it the ultimate comfort food for a quick and satisfying lunch or an easy weeknight dinner.
Prep Time: 10 mins
Total Time: 20 mins
Servings: 2 sandwiches
Ingredients:
For the Tuna Salad:
- 1 (5 oz) can Tuna, drained well
- 1/4 cup Mayonnaise
- 1 stalk Celery, finely chopped
- 2 tbsp Red Onion, finely chopped
- 1 tbsp Dill Pickle Relish or chopped pickles
- 1 tsp Dijon Mustard
- Salt and Black Pepper, to taste
For Assembly:
- 4 slices Hearty Bread, like sourdough or whole wheat
- 4 slices Cheddar Cheese
- 2 tbsp Pickled Jalapeños or banana peppers, chopped (optional)
- 2 tbsp Butter, softened
Instructions:
- Make the Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add the mayonnaise, finely chopped celery, red onion, pickle relish, and Dijon mustard. Mix until everything is well combined, then season with salt and pepper to your liking.
- Prepare the Bread: Lay out the four slices of bread. Spread the softened butter evenly on one side of each slice.
- Assemble the Sandwiches: Flip the bread slices over so the buttered sides are down. On two of the slices, place one slice of cheddar cheese. Evenly divide the tuna salad mixture over the cheese, followed by the chopped pickled jalapeños, if using.
- Add More Cheese and Close: Top the tuna salad with the remaining slice of cheese and place the other slice of bread on top, butter-side-up.
- Grill the Tuna Melt: Heat a large non-stick skillet or griddle over medium heat. Carefully place the assembled sandwiches in the hot pan.
- Cook to Golden Perfection: Grill for 3-5 minutes per side, until the bread is deeply golden brown and crispy, and the cheese is completely melted and gooey.
- Serve: Remove the tuna melts from the skillet, slice them in half diagonally, and serve immediately while they’re warm and cheesy.
Recipe Notes:
- The Best Bread: Sturdy bread is key so it doesn’t get soggy. Sourdough, thick-cut whole wheat, rye, or brioche are all excellent choices that will grill up beautifully.
- Cheese Varieties: While classic cheddar is fantastic, feel free to experiment! Provolone, Swiss, Monterey Jack, or Gouda all melt wonderfully and add their own unique flavor.
- Low and Slow is the Way to Go: Grilling your tuna melt over medium to medium-low heat is the secret. This gives the cheese plenty of time to melt completely without burning the bread.
- Tuna Selection: You can use tuna canned in either water or oil. If using tuna in oil, be sure to drain it very well for the best texture.
- Flavorful Add-Ins: A slice of ripe tomato or a few slices of crispy bacon are delicious additions to layer inside your tuna melt before grilling.
There you have it – the perfect, diner-style tuna melt that’s crispy, cheesy, and incredibly satisfying. This simple recipe elevates a classic sandwich into a truly memorable meal that you can whip up any time a comfort food craving strikes. We hope you love every single bite! Happy grilling!
Estimated Nutritional Information (per sandwich)
Calories: 580; Fat: 35g; Carbohydrates: 38g (Fiber: 5g, Sugars: 5g); Protein: 28g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
