Tuna Melt

If you love my famous Tuna Salad recipe (with over 2,400 glowing 5-star reviews), get ready to take things to the next level with the ultimate Tuna Melt.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings sandwiches (1/2 cup salad each)

Calories 565kcal

Author Meggan Hill

Ingredients

4 (5-ounce) cans tuna packed in water drained, or 4 (2.6 oz) packets (see note 1)
1 cup mayonnaise or less to taste (see note 2)
1/3 cup celery finely chopped (about 1 rib)
2 tablespoons red onion minced, about 2 small slices
2 tablespoon sweet pickle relish (see note 3)
1 tablespoon lemon juice
1 clove garlic minced
salt and freshly ground black pepper
4 tablespoons butter softened, or more to taste (see note 4)
12 slices high-quality sandwich bread or other sturdy bread
2 large tomatoes thinly sliced
6 slices cheddar cheese or other cheese (see note 5)

US Customary - Metric

Instructions

In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper).
Spread 1 teaspoon butter on one side of each of the slices of bread. Working with one sandwich at a time, or assembling all the sandwiches simultaneously, place a slice of bread butter-side down.
Top with 1/2 cup tuna salad, 2 tomato slices, and 1 slice of cheese. Add the top bread slices, butter-side up.
In a large skillet over medium heat, add a sandwich. Cook until golden brown on the bottom, about 3 to 5 minutes. Flip the sandwich and continue cooking until browned on the second side. Repeat with remaining sandwiches.

Video

Notes

Tuna: I prefer tuna packed in water with a dolphin-safe label. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
Mayonnaise: This recipe is heavy on the mayonnaise. Start with 1/4 cup if you prefer and add more to taste.
Relish: I like sweet pickle relish, but you can substitute dill relish or minced dill pickles if you prefer that flavor.
Butter: You'll want at least one teaspoon of butter per each slice of bread to get the buttery, golden brown flavor and texture, and you can use more if you want to.
Cheese: Use any sliced melting cheese that you like such as American cheese, Monterey Jack, Provolone, or Colby Jack.
Yield: This recipe makes 6 Tuna Melt sandwiches with 2 slices of bread and 1/2 cup tuna salad per sandwich.
Storage: Leftover sandwiches do not refrigerate well, but leftover tuna salad can be covered and stored in the refrigerator for up to 4 days. Some separation may occur, so stir the tuna before using.

Nutrition