Description
A warm and comforting sandwich made with creamy tuna salad, melted cheese, and crispy golden bread. This easy tuna melt recipe is quick to prepare, budget-friendly, and perfect for a satisfying lunch or simple dinner.
Ingredients
- 2 (5-ounce) cans tuna, drained
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 6–8 slices bread
- 6–8 slices cheddar or Swiss cheese
- 2–3 tablespoons butter, softened
Instructions
- Drain the canned tuna thoroughly and place it in a mixing bowl.
- Add mayonnaise, Dijon mustard, chopped celery, red onion, lemon juice, salt, and black pepper. Mix until well combined.
- Butter one side of each slice of bread.
- Place a slice of bread butter-side down in a skillet over medium heat.
- Spoon the tuna mixture onto the unbuttered side and top with a slice of cheese.
- Place another slice of bread on top, butter-side facing up.
- Cook until the bottom is golden brown, then carefully flip and cook the other side until the cheese is melted and the bread is crisp.
- Remove from the skillet, cool slightly, slice, and serve warm.
Notes
- For an open-faced version, toast the bread lightly, top with tuna mixture and cheese, and broil until melted and bubbly.
- Add sliced tomatoes for freshness.
- Mix in chopped pickles or capers for extra flavor.
- Swap part of the mayonnaise with Greek yogurt for a lighter option.
- Use sourdough or rye bread for added texture and flavor.
- Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
