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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.
I had weird lunches too, seaweed in my lunchbox and stuff…having ethnic parents makes you have weird lunches, but also makes you an adventurous eater!
I love, love a tuna sandwich with chips…probably one of my favorite throwback lunch faves ever!
HA! This is so true. Having non-American parents meant you were the weird kid at the lunch table. But I’m so grateful for it now!
My mother was the one who showed me that a tuna sandwich with potato chips on it really *is* the only way. In fact, I’m not really into potato chips on their own, but I can’t eat a tuna sandwich any other way!
Also, I knew a guy in high school who ate the same thing every morning: a bagel with cream cheese and barbeque potato chips on it. He swore by it, but I’ve never actually eaten it myself.
holy moly those look delicious!!! i want one right now! hehe!
hey, I’m doing a giveaway over on my blog with something I think you would love for recipes/parties/etc!!
Salt and vinegar are the best flavour. This sounds amazing, ingenious even!
My boyfriend will seriously not know what to do when I make this for him!
chips in sandwiches whenever you can, and ALWAYS salt and vinegar! the caramelized onions have me craving a sandwich at 10pm…
I never have patience to properly caramelize onions. But yours look so good! I might be induced to try it and use it in a fancy sandwich like you.
OH, YEAH! This sammie is so my jam. I totally used to do the same thing. Open up the sandwich. Layer potato chips. Close sandwich. Chomp. Perfection. This is like the grownup version. Well played! 🙂
I was obsessed with salt and vinegar chips growing up!! It’s been far too long–I imagine them being perfect on a tuna melt sandwich. Hmmm, thinking of it now 🙂
I also had weird lunches as a kid involving self-packed grapefruit juice and pasta with parmigiano.
If you actually opened up a “Things On Toast” sandwich shop I would totally be a regular! That, and chips on sandwiches are a must!
xx Kait