Go Back
Take That Tuna Melt to the Next Level with Crispy Bread and Gooey Cheese

Take That Tuna Melt to the Next Level

A crisp, buttery tuna melt filled with bright lemon, Dijon, pickle, fresh herbs, and gooey cheese. This recipe makes two sandwiches and takes about 20 minutes from start to finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Tuna Filling
  • 2 5-ounce cans Tuna, preferably packed in oil or water and thoroughly drained
  • 1/3 cup Mayonnaise
  • 1 tablespoon Finely diced celery
  • 2 tablespoons Finely diced red onion or shallot
  • 1 tablespoon Finely chopped dill pickle or relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Fresh lemon juice
  • 1 tablespoon Chopped fresh parsley or dill
  • 1/4 teaspoon, plus more to taste Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
Sandwiches
  • 4 slices Sturdy bread, such as sourdough, rye, country white, or multigrain
  • 4 slices Sharp Cheddar, Swiss, provolone, or American cheese
  • 2 tablespoons Softened butter

Method
 

Step-by-Step
  1. Drain the tuna very well, pressing out excess liquid if needed. Flake it into a medium bowl.
  2. Stir the mayonnaise, celery, red onion or shallot, pickle, Dijon mustard, lemon juice, parsley or dill, kosher salt, and black pepper into the tuna. Taste and adjust the seasoning.
  3. Butter one side of each bread slice. Place two slices butter-side down, divide the tuna salad between them, and top each with two cheese slices.
  4. Close the sandwiches with the remaining bread, keeping the buttered sides facing up. Heat a skillet or griddle over medium-low heat.
  5. Cook the sandwiches for about 3–4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is fully melted.
  6. Rest the sandwiches for 1–2 minutes before slicing and serving. This brief rest helps the filling settle without taking away the crisp texture.

Notes

Thoroughly drain the tuna to prevent watery filling and soggy bread. For a richer savory taste, use oil-packed tuna and reserve 1 teaspoon of its oil to mix into the salad. Lightly toast the bread before assembling, or add a thin layer of sliced tomato between the tuna and cheese for extra texture.