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This warm and toasty tuna melt recipe is the best way to make your favorite diner sandwich at home! A blend of creamy tuna is stuffed between thick slices of sourdough and pan-fried to gooey melted cheese perfection.
We’re big fans of tuna in my house—my tuna noodle casserole is a weeknight favorite— and this classic tuna melt recipe makes a great, quick dinner or lunch! If you love tuna grilled cheese, you’ll be sure to love my version of a tuna melt. It features a deliciously creamy blend of mayo and cream cheese to offset the savory tuna plus plenty of cheddar cheese. It’s served on fresh sourdough bread for even more tangy flavor.
I Can’t Get Enough of This Classic Tuna Melt Recipe
- Filling and comforting. You know how melted cheese just instantly makes any day better? This melt is the ultimate comfort food, plus it’s hearty enough to leave you feeling satisfied.
- Quick. I love a one-pan dish, and this tuna melt recipe needs just 5 minutes of frying time in just one skillet.
- Easy to make at home. In my opinion, this homemade version of a tuna melt is better than anything you can order in a restaurant. Plus, you can adjust it however you like (more cheese anyone?) because you’re making it yourself.
What You’ll Need
For the best results, a can of “solid” tuna chunks is best because the fish will hold together better than tuna labeled “chunk light.” I like to use tuna packed in olive oil because it gives a deeper flavor, but you can also use tuna packed in water if you prefer. Here’s a look at the rest of the ingredients in this sandwich, with the full ingredient amounts included in the printable recipe card at the end of this post.
- Vegetables – We are going to use a mix of red onion, celery, and a red bell pepper.
- Mayonnaise – Use a good-quality mayonnaise, such as Hellmann’s.
- Cream cheese – Soften the cream cheese to room temperature first so that it easily blends with the other ingredients.
- Dill – Fresh dill is best but you could also use dried in a pinch.
- Capers – You can omit these if you don’t have them or don’t care for capers.
- Tuna – I like oil-packed tuna that comes in jars, but you can also use canned tuna.
- Pepper – A little freshly ground black pepper to finish the filling.
- Butter – Salted or unsalted butter softened to room temperature may be used.
- Bread – I love this sandwich made with sourdough bread! See some bread tips lower down.
- Cheese – My preference is for sharp cheddar cheese, but you can use any cheese you like.
Tips and Variation Ideas
- Fully Melt the Cheese: The cheese for a tuna melt MUST be fully melted otherwise it won’t have that wonderful gooey pull. You can use an additional pan to cover the sandwich as it cooks to help the cheese melt completely.
- Bread Selection: For the best results, use hearty bread such as artisan sourdough or a sturdy whole wheat loaf. These types hold up well when grilled and offer a nice crunch. Keep the burger buns for a fish sandwich instead.
- Cheese Variety: While sharp cheddar is the classic choice, feel free to experiment with other cheeses like Swiss, Gruyère, or even provolone for a different flavor profile.
- Toppings: Serve the tuna melts with a side of chips, pickles, or a simple green salad to balance the richness of the sandwich. You can also drizzle a bit of hot sauce or add a few slices of tomato for an extra layer of flavor.
What Can You Serve On the Side?
Add a quick salad like a Mexican street corn salad or a juicy avocado tomato salad. Or, make a big plate of crispy garlic fries! I also love making air fryer zucchini fries or a batch of crispy zucchini chips to go alongside this cheesy sandwich.
How to Store and Reheat Extras
- Fridge – Wrap any leftovers in foil or place them in an airtight container and store them in the fridge for up to 3 days.
- To Reheat – Place leftover sandwiches on a baking sheet and pop them in the oven at 325˚F to reheat until the cheese is melted and the bread is crisp. Or, place the sandwiches in a toaster oven and toast for a few minutes to heat them up.
More Easy Sandwich Recipes to Try
Tuna Melt Recipe
Ingredients
- 1 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- ⅔ cup mayonnaise
- ¼ cup cream cheese, softened
- ⅓ cup finely chopped fresh dill
- 1 tablespoon drained capers, chopped
- 2 (7-ounce) jars of oil-packed tuna, drained (canned tuna is also okay to use)
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, softened at room temperature
- 4 slices artisan sourdough bread
- 4 slices sharp cheddar cheese
Instructions
- Prepare the Tuna Mixture. In a large mixing bowl, combine the chopped red onion, celery, red bell pepper, mayonnaise, cream cheese, dill, and capers. Stir until well combined. Add the drained tuna and use a fork to gently break apart the tuna while mixing everything until evenly combined. Season with freshly ground black pepper to taste.
- Assemble the Sandwiches. Butter one side of each slice of bread (the side that will be toasted). Flip them over and place the cheddar cheese on the dry side of one slice of bread and the tuna mixture on the other slice. Put the slices together to form a sandwich, ensuring the buttered sides are on the outside.
- Grill the Sandwiches. Preheat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese starts to melt. If necessary, cover the pan for a moment to ensure the cheese melts evenly.
- Slice and Serve. After grilling the sandwiches to a golden crisp, remove them from the pan and allow to rest briefly. Using a sharp knife, cut each sandwich in half. This will yield four tuna melt sandwiches. Serve warm alongside pickles, potato chips, and a fresh green salad. Enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Tuna Melt
- Prepare the Tuna Mixture. In a large mixing bowl, combine the chopped red onion, celery, red bell pepper, mayonnaise, cream cheese, dill, and capers.
- Add Tuna. Stir in the drained tuna, breaking it up with a fork.
- Assemble the Sandwiches. Start by buttering one side of each slice of bread.
- Build the Sandwiches. Place cheddar cheese on the unbuttered side of one slice and the tuna mixture on the unbuttered side of the other. Put the slices together to form a sandwich.
- Grill the Sandwiches. Preheat a large skillet or griddle over medium-low heat. Place the sandwiches and cook for 2–3 minutes per side, pressing gently with a spatula, until the cheese melts and the bread is golden and crisp.
- Slice and Serve. After grilling the sandwiches to a golden crisp, remove them from the pan and allow them to rest briefly, then slice them in half and serve warm.
