This classic Tuna Melt recipe delivers the perfect balance of creamy, savory goodness in just 10 minutes. With 29g of protein and made from pantry staples, it’s an ideal choice for busy weekday lunches or quick dinners.
The melted cheese blankets perfectly seasoned tuna, creating that irresistible comfort food appeal while keeping things nutritious. You’ll love how this budget-friendly sandwich combines convenience with satisfying flavors – and cleanup is a breeze.
Essential Ingredients
- Albacore Tuna: 12 ounces, water-packed and well-drained for best results
- Mayonnaise: 1/3 cup, can be mixed with Greek yogurt for a lighter option
- Red Onion: 2 tablespoons, finely chopped for perfect distribution
- Lemon Juice: 2 teaspoons fresh, adds brightness to the mixture
- Bread: 4 slices thick-cut white sandwich bread for a sturdy base
- Cheese: 4 slices of your choice (cheddar, provolone, or swiss work great)
- Optional Toppings: Sliced avocado and tomato for extra freshness
- Seasonings: Dried oregano, salt, and pepper to taste
Step-by-Step Instructions
- Prepare the Filling: Mix tuna, mayonnaise, chopped onion, lemon juice, and oregano in a bowl until well combined. Season with salt and pepper to taste.
- Assemble: Butter the outside of bread slices, layer tuna mixture, cheese, and optional toppings between the slices.
- Toast Bottom: Heat skillet over medium-low heat, place sandwich and cook until bottom bread turns golden brown.
- Finish Cooking: Carefully flip the sandwich and cook until the other side is toasted and cheese melts completely.
Perfect Melting Method
Getting that cheese perfectly melted while keeping the bread golden brown is super easy! Keep your heat at medium-low – this lets the cheese melt slowly while the bread gets crispy.
If your bread is browning too fast but the cheese isn’t quite melted, just pop a lid on your skillet for about 30 seconds. The trapped heat will help melt the cheese without burning your bread.
Mix and Match Options
Love to switch things up? This tuna melt is super flexible! Try mixing Greek yogurt with the mayo for a lighter twist. For cheese, any melty type works great – sharp cheddar adds a nice kick, while Swiss brings a mild, nutty flavor.
And don’t skip those optional toppings! Creamy avocado and fresh tomato slices make this sandwich extra special. You can also add some crunch with cucumber slices or baby spinach leaves.
Serving Ideas
This warm, cheesy sandwich pairs beautifully with simple sides. Try it with a handful of potato chips, a crisp dill pickle spear, or a light green salad. For a cozy lunch, serve it with a cup of tomato soup for dipping. Want to make it fancy? Cut it diagonally and pop a few cherry tomatoes on the side with a sprinkle of fresh herbs.
Storage Tips
The tuna salad mixture stays fresh in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just build your sandwich and grill it fresh – this way, you’ll always get that perfect crispy bread and melty cheese combo. If you make extra tuna mix, store the mayo-based mixture separate from any veggies you plan to add later.
Tuna Melt
Equipment
- Medium bowl
- Skillet
Ingredients
For the Tuna Melt
- 12 ounces canned albacore white tuna, packed in water, drained
- 1/3 cup mayonnaise more to taste (or substitute half mayo, half plain Greek yogurt)
- 2 tablespoons red onion finely chopped
- 2 teaspoons fresh lemon juice
- 1 pinch dried oregano leaves
- salt and pepper to taste
- 4 slices thick cut white sandwich bread
- 4 slices cheese cheddar, provolone, swiss, or your favorite kind
- sliced avocado optional
- sliced tomato optional
Instructions
- In a medium bowl, combine tuna, mayonnaise, onion, lemon juice, and oregano and stir until thoroughly combined. Add more mayo if you want mixture wetter. Season with salt and pepper, to taste.
- Butter outsides of bread slices. Layer tuna mixture on inside portion of bread. Add cheese, desired toppings, then another piece of cheese and top with bread.
- Heat a skillet over medium-low heat. Add sandwiches and cook until bottom bread is toasted, and cheese is warm. Flip and cook on the other side until bread is toasted and cheese has melted.
