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This tuna melt recipe is so delicious, savory and quick to throw together for the ultimate tasty lunch. Drained tuna, diced celery, red onion, mayonnaise, mustard and more are sandwiched with melted colby jack to create the most delicious and quick sandwich.
I am a lover of all sandwiches; I love everything from French Dip Sandwiches, Grinder Sandwich to this Jerk Chicken Sandwich. Last year, I created a Sandwich Series on Instagram this tuna melt was one of the most engaged with videos. Why? Because everyone loves a tuna melt!
Ingredients You’ll Need for a Tuna Melt
- Tuna. I love pole-caught canned tuna in water (vs. olive oil). I find it a bit lighter in flavor. Olive oil-packed tuna is a bit too rich for me!
- Mayonnaise. I love mayonnaise because it adds the perfect amount of creaminess.
- Celery. We need crunch and texture.
- Fresh herbs. Dill is the herb of choice for a tuna melt.
- Lemon. This adds the ideal amount of acidity and freshness.
- Red Onion. Adds the perfect bite.
- Tomato. Some people don’t believe in adding sliced tomato to their tuna melts. I do!
- Softened butter. This gives our bread the perfect crust and savoriness.
For the rest of the ingredients, please see the recipe index card below!
How to Make a Tuna Melt
- In a large bowl, add in the tuna, diced celery, red onion, dill, mayonnaise, mustard and salt and black pepper.
- Mix everything together until thoroughly combined.
3. Place the tomatoes on a bed of paper towels. And sprinkle with salt. I find that this makes them release some of their moisture.
4. Smother the outside of the bread with the softened butter.
5. Build the sandwich. Flip the bread slices over and add a few scoops of tuna to one slice of bread. Top with two slices of tomato, two slices of cheese and add the second half of bread on top.
6. Place a pan on medium heat and add the sandwich to the pan.
7. Cook on both sides for 2 to 3 minutes, until the cheese has melted and the outside of the bread is golden brown.
Recipe Tip
Olive oil vs. water packed tuna. You can absolutely use either. I find that when I use olive oil packed tuna, it’s a bit too rich for me to also use mayonnaise. Feel free to leave out the mayonnaise and add the rest of the ingredients. Or add half the mayonnaise!
Recipe FAQs
I think sourdough is ideal. Other good options would be white pullman bread or a seeded wheat sourdough.
Absolutely. I would probably add a bit of olive oil and a bit more lemon juice to ensure that it doesn’t taste dry.
Yep! I think pepper jack, cheddar and gouda would all be delicious options.
More Sandwich Recipes You’ll Love
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Tuna Melt
Ingredients
- 1 tomato, sliced and salted (put it on a paper towel so it drains a bit of its liquid)
- 2 ribs celery, finely diced
- 1/4 red onion, peeled and finely minced
- 3 tablespoons minced dill
- 1 can tuna
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- Freshly ground pepper
- Kosher salt, to taste
- Bread of choice, (I used a sourdough)
- 2 slices colby jack, (or cheese of choice)
- 1 tablespoon unsalted butter, at room temperature (for the bread)
Instructions
- On a few sheets of paper towel, add the tomato slices. Sprinkle with salt and allow to sit until their moisture has been release, just until you’re done with making the tuna salad.
- In a medium bowl, combine the celery, red onion, dill, tuna, lemon juice, Dijon mustard, mayonnaise, lots of black pepper and a pinch of salt.
- Mix together and adjust the salt to your liking. Butter two slices of bread and then flip them over. Add the tuna to one half of the bread, top with a few slices of tomato and two slices of cheese.
- Add the other half of bread and transfer to a pan set over medium heat. Cook until the bread is toasted and golden brown; flip and cook on the opposite side for an additional minute or so. Repeat with the second sandwich. Slice both in half and enjoy.
Notes
- Olive oil vs. water packed tuna. You can absolutely use either. I find that when I use olive oil packed tuna, it’s a bit too rich for me to also use mayonnaise. Feel free to leave out the mayonnaise and add the rest of the ingredients. Or add half the mayonnaise!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post was originally posted on July 22nd, 2013 but has since been updated with a new recipe, photos and copy.
You would love No 7 Sub, here in NYC. http://no7sub.com/
Also I remember that was the only way I’d eat at Subway – if my Doritos went INTO my sandwich.
This is one fancy-ass sandwich and I love it! Chips on sandwiches are always a good idea and I feel ya on the lame lunches in grade school – my mom is a vegetarian so no lunch meat, nothing like that.
xo Jackie
Yep, chips in sandwiches, fries in burgers – it’s all amazing!
One that is a tad decadent but totally drool worthy: Cheetos in a roast beef sandwich. YUM!
Cheetos in a roast beef sandwich?!? You’re a lunatic and I like it!
When I was a kid one of the popular school lunches my mom packed for me was chunky lentil soup. I still remember the kids crowding around me and pointing that it looked like I was eating poop! They all had their perfect packaged lunchables and here I was eating brown mush – man, school lunch discrimination can be rough! There’s something deliciously nostalgic about this tuna melt – I love it! 🙂
OMG chips INSIDE the sandwich!!! The things I missed growing up in Canada!
You’ve paired two of my favourites; tuna melts and salt& vinegar chips. I can’t wait to try it for lunch tomorrow , yum!
yesss…. this looks awesome.
I also had the interesting lunches in elementary school! Funny that I knew that then but I still ate my lunch like I had the best one there! 🙂 And now I’m thankful for the lunches I got then because it expanded my palette now! My friend in jr high told me about putting potato chips in my sandwiches and when I finally tried it, it was wonderful!
Your sandwich looks REALLY good and I’ll have to make it this week! Thank you! 🙂
Reima @ loveatraveler.blogspot.com
please please open a sandwich shop. I’d patronize it every day – i’d have to move to LA, but i’d do it!
These look so perfect. I don’t normally care for chips, so we hardly ever have them on hand, but whenever it’s sandwich night I make sure to pick up a bag just so I can shove some inside 🙂 There’s this really great sandwich shop – Toaster’s Deli – that makes the best paninis. Their prosciutto sandwich is my favorite on earth and adding some salty chips to an already salty treat is just the best.
YEP. I need this for lunch erryday.