Easy Tuna Melt

This Easy Tuna Melt is a simple, comforting sandwich that brings together creamy tuna salad, melty cheese, and crispy toasted bread. It’s one of those classic recipes I turn to when I want something warm, satisfying, and quick to make—perfect for lunch or a casual dinner.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, comes together in minutes, and uses ingredients I usually already have on hand. The tuna salad is creamy with a bit of crunch, the cheese melts perfectly over the top, and the toasted bread adds the perfect crisp bite. It’s easy to customize and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small cans albacore tuna, drained

• ¼ cup mayonnaise

• ¼ cup finely chopped celery

• ¼ cup finely diced red bell pepper

• ¼ cup finely chopped red onion

• 1 tablespoon Dijon mustard

• Salt and pepper, to taste

• 4–6 slices of bread (sourdough, rye, or sandwich bread work well)

• 4–6 slices of cheese (cheddar, Swiss, or provolone are great choices)

• Butter or olive oil (for toasting the bread)

Directions

Make the Tuna Salad:

1. In a bowl, I mix the drained tuna with mayonnaise, celery, red bell pepper, red onion, and Dijon mustard.

2. I season it with salt and pepper to taste, then stir until everything is well combined.

Assemble the Sandwiches:

3. I spread a generous scoop of tuna salad onto each slice of bread.

4. I top the tuna with a slice of cheese, then close with another slice of bread (or leave open-faced if I’m using the broiler).

Cook the Tuna Melts:

Stovetop method:
5. I butter the outside of each slice of bread.
6. I heat a skillet over medium heat and cook the sandwiches for about 3–4 minutes per side, pressing slightly, until the bread is golden and the cheese is melted.

Broiler method (for open-faced melts):
7. I place the tuna and cheese-topped bread on a baking sheet and broil for 2–3 minutes, or until the cheese is bubbly and golden.

Serve:

8. I serve the tuna melts hot with chips, salad, or pickles on the side.

Servings and timing

• Servings: 4 sandwiches

• Prep Time: 10 minutes

• Cook Time: 5–10 minutes

• Total Time: 15–20 minutes

• Calories: Around 350–450 kcal per sandwich (depending on bread and cheese used)

Variations

I like switching things up with different mix-ins—sometimes I add chopped pickles, a splash of lemon juice, or a pinch of paprika. For a spicier version, I stir in a bit of sriracha or use pepper jack cheese. If I want to lighten it up, I use Greek yogurt instead of mayo or make it an open-faced melt to reduce the bread.

Storage/Reheating

I store leftover tuna salad in an airtight container in the fridge for up to 3 days. Assembled melts are best eaten fresh, but if I have leftovers, I reheat them in a skillet or toaster oven to bring back that crisp texture. I avoid microwaving them, since it makes the bread soggy.

FAQs

Can I use light tuna instead of albacore?

Yes, I’ve used light tuna in water or oil, and it still works well. Albacore just has a firmer texture and milder flavor.

What’s the best bread for a tuna melt?

I like using sturdy breads like sourdough, whole wheat, or rye so they hold up well to the filling and crisp nicely when toasted.

Can I make it ahead of time?

I prep the tuna salad ahead and keep it in the fridge, then assemble and toast the sandwiches right before serving for the best results.

Can I make this recipe gluten-free?

Yes, I just use gluten-free bread and make sure all my condiments are gluten-free. The tuna salad itself is naturally gluten-free.

What cheeses melt best for a tuna melt?

Cheddar is my go-to, but provolone, Swiss, American, or mozzarella all work great. I sometimes mix cheeses for extra flavor.

Conclusion

This Easy Tuna Melt is the kind of comforting, classic meal I never get tired of. It’s creamy, cheesy, crunchy, and endlessly adaptable—perfect when I want something quick, hearty, and homemade. Whether I’m making lunch for myself or feeding a few hungry mouths, this recipe always comes through.