Tuna Melt Sandwich

Yumna Jawad

4 from 1 vote

Tuna melt sandwiches are easy to make and a delicious combination of creamy tuna salad and melted cheese sandwiched between two slices of crispy bread.

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I’ve always loved the simplicity of a tuna melt. It’s one of those meals that I can throw together when I’m short on time but still want something hearty. In my version, I mix white albacore tuna with minced celery and shallot, then stir in a bit of Greek yogurt, and Dijon mustard piled onto multigrain bread with a slice of cheddar; this tuna melt sandwich is my go-to for a quick lunch!

Stack of tuna melts showing the cheesy sandwich from the cut side.
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Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: No-Cook
Key Flavor: Tuna Salad
Skill Level: Easy

Summary

  • Better for you ingredients: There’s no mayo here – just tangy, creamy Greek yogurt, Dijon mustard, and lemon zest to bind all the ingredients together.
  • Quick & easy recipe: This sandwich comes together so quickly. The tuna salad is prepped in one bowl and the sandwiches cook in mere minutes. My idea of fast food!
  • Protein packed meal: Tuna is an excellent source of protein and between that, the cheese, and bread, you’re looking at a whopping 30 grams of protein per serving!
  • Easily customizable: Give this classic tuna melt your own unique twist by adding your favorite toppings. Whether it’s a pinch of pepper or juicy tomatoes, have fun and experiment!

Ingredients to Make a Tuna Melt Sandwich

Ingredients for recipe in individual bowls: parsley, dijon mustard, butter, cheddar cheese slices, yogurt, bread slices, salt and pepper, shallot, lemon, tuna, and celery.
  • White albacore tuna: Albacore tuna has a mild flavor and firm texture, making it ideal for these tuna melt sandwiches. It’s typically canned in water, but some brands add oil, so be sure you check the ingredient label.
  • Celery: Adds a nice crunch and provides a slightly sweet flavor that complements the tuna and cheese.
  • Shallot: Milder than onions, shallots are perfect for that subtle onion-like taste without overpowering other flavors.
  • Greek yogurt: This recipe calls for whole milk Greek yogurt as a creamy binder instead of mayonnaise. It adds a tangy flavor, creamy texture, and an extra boost of protein. And once you try this tuna melt with Greek yogurt, you’ll never go back to using mayo.
  • Lemon: Don’t skip the lemon zest! It adds brightness and freshness that balances the richness of the savory ingredients.
  • Dijon mustard: Adds a tangy and subtly spicy flavor to the tuna melt.
  • Parsley: Chopped parsley adds a pop of color, freshness, and herbaceous flavor.
  • Sandwich bread: My preference is multigrain bread because it goes well with tuna salad but use your favorite bread as the base for the tuna melt.
  • Cheddar cheese: This is a classic choice for a tuna cheese sandwich. It melts well and adds a rich flavor that pairs wonderfully with canned tuna.
  • Butter: Used to toast the sandwiches in a skillet. Adds richness and helps achieve a golden brown crust on the bread.
  • Add more tang: Throw in some chopped pickles, relish, capers, or pickled banana peppers to the tuna salad for a slight tanginess and crunch.
  • Spicy kick: Add a sprinkle of chili flakes, a pinch of cayenne pepper, or finely chopped jalapenos for a spicy kick.
  • Try a different cheese. While cheddar cheese is the gold standard for tuna melt sandwiches, you can try other cheese varieties like Swiss, gouda, or pepper Jack for different flavors.
  • Add veggies. For more flavor, texture, and nutrition, consider adding mashed or cut avocado, thinly sliced tomatoes, or leafy greens like spinach or arugula to your sandwich.

How to Make a Tuna Melt Sandwich

  1. In a medium bowl, flake the tuna with a fork. Then add the rest of the tuna salad ingredients.
  2. Stir until everything is well combined.
  3. Assemble the tuna melts by setting all of the bread on a work surface. Top each slice of bread with a slice of cheese.
  4. To half of the bread slices with cheese, add the prepared tuna salad, smoothing it into an even layer. Top the tuna with remaining bread and cheese.
  5. In a large skillet, heat butter over medium-low heat. Once the butter is melted, add two sandwiches and cook until the bread is golden brown and the cheese is melted.
  6. Flip the sandwiches and cook on the other side until golden brown. Add the remaining butter to the skillet and repeat the process with the remaining sandwiches.
6 image collage making recipe: 1- ingredients in a bowl before mixing, 2- after mixing, 3- two slices of bread with sliced cheese, 4- tuna salad added to both sides, 5- two sandwiches in a skillet, 6- after flipping.

Tips for Making the Best Tuna Cheese Sandwich

  1. Drain the tuna well. Thoroughly drain the canned tuna to prevent the sandwich from becoming too watery and soggy.
  2. Mix the tuna salad well. Make sure to combine all the ingredients together as best you can in the tuna salad. This helps make sure you get a bite of everything at one time.
  3. Cover the skillet if necessary. After flipping the sandwiches, cover the skillet with a lid to trap heat and encourage cheese melting, resulting in a gooey, melted interior.
  4. Serve immediately. A tuna melt is best enjoyed hot off the skillet when the cheese is still gooey, and the bread is crispy.
Two tuna melt sandwiches served on a plate with fresh vegetables.

What to Serve With Classic Tuna Melt

How to Store & Reheat Tuna Melt Sandwich

If you have any leftover sandwiches, transfer it to an airtight container or wrap it tightly in plastic wrap and store it in the refrigerator.

To reheat, place the sandwiches in a dry skillet over medium heat and cook for 2-3 minutes per side or until heated through. You may need to cover the skillet to allow even heat distribution.

How Long Will Tuna Melt Sandwich Last in the Fridge?

When properly stored, tuna melt sandwiches will last in the refrigerator for up to 3 days.

Frequently Asked Questions

What is the best type of bread to use for tuna melt sandwiches?

The best bread is your favorite bread! While I prefer a multigrain bread for my tuna melts, you can use any type of bread you like, such as sourdough, whole wheat, or rye. You can even use gluten-free bread if you’re sensitive or just want to avoid gluten.

Can I use tuna packed in oil instead of water?

Yes, you can use tuna packed in oil. However, keep in mind that any additional oil may add extra richness and more fat to the tuna salad. If you’re using tuna packed in oil, make sure to drain the oil well before mixing the other ingredients, and consider decreasing the amount of Greek yogurt to avoid a runny tuna mixture.

How can I make these ahead of time?

The best way to make this in advance is to prep all the tuna salad ingredients and store it in a separate container in the fridge for up to 3 days. When ready to enjoy, assemble the sandwiches, cook, and serve.

Close up of a tuna melt sandwich cut in half on a plate with veggies.

Enjoy the comfort of a tuna melt with a healthier twist. My version is mayo-free and uses Greek yogurt for a creamy texture that’s still light and tangy. Every bite in this tuna melt sandwich is packed with flavor. Whether you’re making it for a quick lunch or a cozy diner-like meal at home, this classic tuna cheese sandwich will satisfy your cravings.

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Tuna melt sandwiches.
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Review

Tuna Melt Sandwich

Tuna melt sandwiches are easy to make and a delicious combination of creamy tuna salad and melted cheese sandwiched between two slices of crispy bread.
4 from 1 vote
Author Yumna Jawad
Servings 4 sandwiches
Course Sandwich
Calories 421
Prep Time 15 minutes
Total Time 15 minutes
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Ingredients
  

  • 2 (5-ounce) cans white albacore tuna in water drained
  • 2 celery stalks minced, about ¼ cup
  • 1 small shallot minced
  • ⅓ cup Greek yogurt full fat
  • 1 lemon zested
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley chopped

For the Sandwiches:

  • 8 slices multigrain bread or sandwich bread of choice
  • 8 slices cheddar cheese
  • 2 tablespoons unsalted butter divided

Instructions

  • In a medium bowl, combine all of the tuna salad ingredients. Use a fork to flake the tuna, then stir until everything is well combined.
  • Assemble the tuna melts by setting all of the bread on a work surface. Top each slice of bread with a slice of cheese. To four slices of bread, add about ½ cup of prepared tuna salad, smoothing it into an even layer. Top the tuna with remaining bread and cheese.
  • In a large skillet, heat 1 tablespoon butter over medium-low heat. Once the butter is melted, add two sandwiches and cook for about 2 to 3 minutes per side, or until the bread is golden brown and the cheese has melted. To encourage melting, cover the sandwiches with a pot lid once you flip them over.
  • Add remaining butter to the skillet and repeat the process with the remaining sandwiches.

Equipment

Notes

Storage: Transfer the leftover sandwich to an airtight container or tightly wrap in plastic wrap and store in the fridge for up to 3 days. To reheat, place the sandwiches in a dry skillet over medium heat and cook for 2-3 minutes per side or until heated through. Cover the skillet, if needed, to allow even heat distribution. 
Tips:
Drain the tuna well. Thoroughly drain the canned tuna to prevent the sandwich from becoming too watery and soggy.
Mix tuna salad well. Make sure to combine well so all the ingredients in the tuna salad are evenly distributed for balanced flavor in every bite.
Cover the skillet if necessary. After flipping the sandwiches, cover the skillet with a lid to trap heat and encourage cheese melting, resulting in a gooey, melted interior.
Serve immediately. A classic tuna melt is best enjoyed hot off the skillet when the cheese is still gooey and the bread is crispy.

Nutrition

Serving: 1sandwich, Calories: 421kcal, Carbohydrates: 30g, Protein: 31g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 826mg, Potassium: 392mg, Fiber: 5g, Sugar: 4g, Vitamin A: 661IU, Vitamin C: 16mg, Calcium: 379mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Sandwich
4 from 1 vote

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Comments

  1. Cynthia says:

    I made this tonight for dinner and it was quick & simple to whip up. The dijon gives it a nice zing and the tip about using a pot cover to help with the melting was super helpfu! Thank you!

    Reply