Tuna Melt Recipe

Hot tuna melt being pulled apt with cheese stretching from the middle

5 from 3 votes

This is hands-down my favorite tuna melt recipe. So cheesy and delicious! Just follow these easy tips and you will have a perfect tuna melt every time.

Prep Time7

Cook Time8

Total Time15

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Sandwich, Tuna melt

Servings: sandwiches

Calories: 464kcal

Author: Erica Walker

Equipment

Skillet

Ingredients

7 ounces albacore tuna (see notes above)
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1 teaspoon fresh lemon juice
kosher salt to taste
black pepper to taste
4 slices whole wheat bread (or sourdough)
4 tomato slices or to taste
2 slices provolone cheese
2 slices sharp cheddar cheese (or extra sharp)
3 tablespoons butter softened, to taste

Instructions

Combine tuna, mayonnaise, dijon, lemon juice, salt and pepper in a bowl. Stir with a fork until well combined. Spread tuna mixture evenly over 2 slices of bread.
Top with tomatoes and a little more salt and pepper.
Add a slice of provolone and a slice of cheddar to each sandwich and place remaining bread slices over the top, making 2 complete sandwiches.
Spread butter over both side of each sandwich and set aside. Heat large skillet over medium heat and spray with cooking spray. Carefully place sandwiches in the skillet and cook on both sides until golden brown and cheese is melted.

Video

Notes

If you want to add a little CRUNCH, try adding some chopped celery, pickles, and/or onion. This is a total personal preference. I have tried many different kinds of tuna melts and for me, personally, I like it best without the crunchiness of celery in a tuna melt. Leave us a comment below and tell us which you prefer: crunchy or plain?

Feeling adventurous? Try avocado slices, pickles, sauerkraut, spouts, or even boiled egg.

Switch up Cheeses! I usually like to make it with 2 different cheeses when they are available. My favorite combination is provolone and extra sharp cheddar. Other great cheeses to use are Swiss cheese, Havarti, Mozzarella, Colby Jack, Cheddar Jack, Monterey Jack, or Pepper Jack. All of these cheeses melt great and will give you that good "cheese pull".

Nutrition