Lunch

Tuna Melt

The warm, comforting classic: creamy tuna salad made with canned tuna, mayo, and aromatics, piled on bread with melted cheese and fresh tomato, then griddled until the bread is golden and the cheese flows. Crunchy on the outside, tender and warm within.

759calper serving 50gprotein 27gcarbs 49gfat 8min prep 6min cook 1serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Tuna Melt — common questions

Can I make the tuna salad ahead?

Yes—prepare it up to 24 hours ahead and store it in an airtight container in the refrigerator. Let it come to room temperature for 10 minutes before assembling, then griddle immediately.

What's the best kind of canned tuna to use?

Solid white (albacore) tuna packed in water gives the best texture and mild flavor. Chunk light is acceptable but less elegant; avoid tuna packed in oil for this dish.

Can I use fresh cooked tuna instead of canned?

Yes—use about 5 oz of cooked, flaked tuna (from tuna steaks or frozen tuna fillets) and prepare it exactly as you would canned tuna, mixing with mayo and aromatics.

What cheese works best for a tuna melt?

Cheddar or Swiss are traditional; American cheese also melts beautifully. Avoid sharp cheddars, which can overpower the delicate tuna. Provolone and Muenster also work well.

Why is my tuna melt falling apart?

Too much tuna salad or undrained tuna creates moisture that softens the bread. Use 2.5 tablespoons per layer, and drain the tuna until it's quite dry, pressing it against the strainer.

Can I make a tuna melt in the oven or toaster oven?

Yes—assemble it on a baking sheet, bake at 375°F for 8–10 minutes until cheese melts and bread is warm. For crispy edges, broil for 1–2 minutes per side afterward. Griddle-cooking produces a crispier exterior, but oven-baking works in a pinch.