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tuna melt recipe easy
- Total Time: 35 minutes
- Yield: 2 sandwiches 1x
- Diet: General
Description
This easy tuna melt recipe delivers a quick, hearty meal with crispy, golden edges and a warm, creamy, cheesy center, perfect for a comforting weeknight dish. It features a flavorful tuna salad with quick-pickled red onions, grilled on sourdough bread with melted cheddar.
Ingredients
- 10 oz canned tuna in water, drained well (I always press it thoroughly to avoid a watery filling!)
- 0.25 cup mayonnaise (You can swap for Greek yogurt for a lighter, healthier option.)
- 0.25 cup finely diced celery (Finely chopped pickles work well if you don’t have celery.)
- 1 tbsp fresh lemon juice
- 0.5 tsp smoked paprika
- 0.25 tsp freshly ground black pepper
- Pinch salt
- 0.5 medium red onion, very thinly sliced
- 0.25 cup apple cider vinegar
- 0.25 cup water
- 1 tsp granulated sugar
- 0.5 tsp salt (for pickling)
- 4 slices sourdough bread (Rye or a good quality country white bread are also excellent choices.)
- 4 oz sharp cheddar cheese, shredded (Monterey Jack or Swiss cheese are tasty alternatives for a different flavor profile.)
- 2 tbsp unsalted butter, softened
- 1 tbsp finely chopped fresh dill (for garnish)
- 1 tbsp finely chopped fresh flat-leaf parsley (for garnish)
Instructions
- Prepare Quick-Pickled Red Onions: In a small heatproof bowl, combine the thinly sliced red onion, apple cider vinegar, water, granulated sugar, and 0.5 tsp salt. Stir until the sugar and salt dissolve, creating a clear brine. Let this stand at room temperature for at least 15 minutes while you prepare other components, stirring occasionally; they will turn a vibrant pink and develop a tangy twist.
- Make the Tuna Salad: In a medium bowl, flake the well-drained tuna with a fork. Add the mayonnaise, finely diced celery, fresh lemon juice, smoked paprika, freshly ground black pepper, and a pinch of salt. Mix gently until just combined, ensuring some tuna texture remains.
- Butter the Bread: Lay your sourdough bread slices flat. Spread a thin, even layer of softened unsalted butter on one side of each slice. This butter layer helps create a beautifully golden and crispy exterior.
- Begin Grilling and Assemble: Heat a large non-stick skillet or griddle over medium heat. Place two slices of bread, butter-side down, in the hot skillet. If making closed sandwiches, divide the tuna mixture evenly between the two slices, then top each with half of the shredded sharp cheddar cheese. Cook for 3-4 minutes until the bottom is golden brown and fragrant.
- Finish Cooking: For open-faced sandwiches, carefully transfer the slices to a baking sheet and place under a preheated broiler for 1-2 minutes, watching carefully, until the cheese is bubbling and slightly golden. For closed sandwiches, place the unbuttered side of the second bread slice on top, then flip and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted and gooey. Remove the glorious tuna melt from the skillet.
- Plate and Garnish: To serve, place your golden-brown tuna melt (open-faced recommended for visual flair) on a plate. Generously scatter the quick-pickled red onions over the melted cheese and tuna. Finish with a vibrant sprinkle of finely chopped fresh dill and flat-leaf parsley for a final pop of color and freshness. Serve immediately.
Notes
For a lighter option, mayonnaise can be swapped for Greek yogurt or avocado mash, and canned chicken or chickpeas can replace tuna for variation. Add extra veggies like bell peppers, carrots, or capers for more crunch. If cheese isn’t melting, cover the skillet; if bread browns too fast, lower heat. Adjust tuna salad consistency with extra mayonnaise/lemon juice (for dry) or celery (for wet).
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg