This warm, toasty tuna melt is an easy way to recreate a classic diner sandwich at home. Creamy tuna salad is piled between thick slices of sourdough and pan-fried until the cheese is fully melted and the bread is golden and crisp.
If you enjoy tuna dishes, this tuna melt is a fast, satisfying lunch or weeknight dinner. The filling combines mayonnaise and cream cheese for a silky texture that balances the savory tuna, and sharp cheddar adds a rich, melty finish. Sourdough provides a pleasant tang and holds up well on the griddle.
Why You’ll Love This Tuna Melt
- Comforting and filling. The melted cheese and creamy tuna make this sandwich a true comfort food that’s hearty enough for a full meal.
- Quick to make. This recipe cooks in a single skillet and needs only a few minutes of grilling per side.
- Customizable. Make it your own by adjusting the cheese, bread, or mix-ins.
What You’ll Need
For best results use solid tuna chunks so the fish holds together; oil-packed tuna adds more flavor but water-packed tuna works fine. Quantities are shown in the ingredient list below.
- Vegetables: Red onion, celery, and red bell pepper, finely chopped.
- Mayonnaise: Use a good-quality brand for creaminess.
- Cream cheese: Soften to room temperature for easy mixing.
- Dill: Fresh is preferred for brightness; dried works in a pinch.
- Capers: Optional—add briny pops of flavor or omit if you prefer.
- Tuna: Two 7-ounce jars of oil-packed tuna or the canned equivalent, drained.
- Pepper: Freshly ground black pepper to taste.
- Butter: Softened unsalted or salted butter to toast the bread.
- Bread: Hearty sourdough or another sturdy loaf to hold up on the griddle.
- Cheese: Sharp cheddar is classic, but Swiss, Gruyère, or provolone are good alternatives.
Tips and Variations
- Fully melt the cheese: Cover the pan briefly if the cheese needs extra time to reach that gooey pull.
- Choose sturdy bread: Artisan sourdough or a dense whole wheat loaf resists sogginess and toasts to a great crunch.
- Try different cheeses: Swiss, Gruyère, or provolone change the flavor profile if you want a variation.
- Serving ideas: Pair the sandwich with potato chips, pickles, a green salad, or sliced tomatoes. A dash of hot sauce can add a welcome kick.
What to Serve on the Side
Simple sides complement the rich sandwich—think a crisp green salad, chips, pickles, or roasted vegetables. Light salads like an avocado-tomato mix or a corn salad balance the richness, while fries or zucchini chips add crunch.
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers wrapped in foil or in an airtight container for up to 3 days.
- Reheat: Rewarm on a baking sheet in a 325°F oven or in a toaster oven until the cheese remelts and the bread crisps. This preserves texture better than the microwave.
More Easy Sandwich Ideas
- Reuben sandwich
- Baked grilled cheese
- Copycat chicken sandwich
- Muffaletta
Tuna Melt Recipe
by Katerina | Easy Weeknight Recipes
This warm tuna melt features creamy tuna salad tucked between slices of sourdough and pan-fried until crisp and gooey.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- 2/3 cup mayonnaise
- 1/4 cup cream cheese, softened
- 1/3 cup finely chopped fresh dill
- 1 tablespoon drained capers, chopped (optional)
- 2 (7-ounce) jars oil‑packed tuna, drained (canned tuna also works)
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 4 slices artisan sourdough bread
- 4 slices sharp cheddar cheese
Instructions
- Prepare the tuna mixture. In a large bowl combine red onion, celery, red bell pepper, mayonnaise, cream cheese, dill, and capers. Stir to combine, then add the drained tuna and gently break it up with a fork. Season with black pepper to taste.
- Assemble the sandwiches. Butter one side of each bread slice. On the unbuttered side of one slice place a slice of cheddar; on the unbuttered side of the matching slice spoon the tuna mixture. Press the slices together with the buttered sides facing out.
- Grill the sandwiches. Heat a large skillet or griddle over medium-low. Place sandwiches in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese melts. Cover briefly if needed to help the cheese fully melt.
- Slice and serve. Remove sandwiches from the pan, let rest a minute, then cut each in half. Serve warm with chips, pickles, or a simple salad.
Equipment
- Large skillet or griddle
Nutrition
Calories: 743 kcal
| Carbohydrates: 20 g
| Protein: 30 g
| Fat: 60 g
| Saturated Fat: 21 g
| Carbohydrates: 20 g
| Protein: 30 g
| Fat: 60 g
| Saturated Fat: 21 g
Nutritional information is an estimate. Values may vary based on ingredients and portion sizes.
How to Make a Tuna Melt
- Prepare the tuna mixture. Mix the chopped vegetables with mayonnaise, softened cream cheese, dill, and capers. Stir in the drained tuna and season with pepper.
- Butter and assemble. Butter one side of each bread slice. Place cheese on the unbuttered side of one slice and the tuna mixture on the other, then press together with buttered sides out.
- Grill the sandwiches. Cook on medium-low for 2–3 minutes per side until golden and the cheese is melted, covering briefly if necessary to ensure even melting.
- Slice and serve. Let the sandwiches rest briefly, then cut in half and serve warm.
