Two pieces of thick, buttery crisp bread filled with creamy, tangy tuna salad topped with a slice of melted cheddar cheese is what goes into the ultimate tuna melt. It's a simple way of bringing classic comfort food to your table that everyone will love!
Prep Time: 10 minutesminutes
Cook Time: 6 minutesminutes
Chill Time: 15 minutesminutes
Total Time: 31 minutesminutes
Servings: 4
Ingredients
Tuna Salad
2(5-ounce) canstuna, drained
⅓cupmayonnaise
1-2teaspoonsDijon mustard
1Tablespoonrelish
1stalkcelery, diced
2Tablespoonsfinely chopped red onion
1-2Tablespoonschopped parsley, chives, or dill, optional
¾Kosher salt, more to taste
¼Ground black pepper, more to taste
Melt
8(1/2" thick) slicessour doughor French bread
4slicescheddar cheese, provolone, or Swiss cheese
2-3Tablespoonssalted butter , softened
Optional toppings: sliced tomato, butter lettuce
Instructions
Tuna Salad
In a large bowl, stir together the tuna, mayonnaise, mustard, relish, celery, onion, and parsley, if using, until well combined. Season with salt and pepper. Chill 15 minutes.
Melt
Lay 4 bread slices flat on a work surface. Butter each side of the bread.
Heat a large griddle or cast iron pan over medium heat. Place the bread onto the griddle and cook until one side is golden brown. Flip the bread and turn off the heat.
Top each with tuna salad and a slice of cheese. Add the golden bottom on top of the tuna. Add the top piece of bread (toasted part facing tuna).
Using a metal spatula, gently flip the sandwiches over. Cook an additional 3 minutes, or until the bread is toasted and cheese is melted. Serve while hot.
Notes
Open face: You only need 4 slices for an open-face tuna melt. Layer the ingredients with cheese on top. Broil in the oven a few minutes until the cheese is melted.Air fryer: Instead of cooking on the griddle, air the sandwiches in batches at 370°F 2 to 3 minutes each side, until the cheese is melted.Substitutions: You can swap the mayonnaise in the tuna salad for Greek yogurt or mashed avocado, if you like. Toppings: Add avocado, bacon, sprouts, jalapeños or hot sauce to kick it up a notch.Make ahead: The tuna salad can be made the day before and kept in the fridge. This makes for an even quicker lunch!Storage: This tastes best eaten fresh, but it can be stored in an airtight container in the refrigerator up to 3 days.