Classic Tuna Melt
Creamy tuna salad under a blanket of melted cheddar on toasted bread—the American diner tuna melt for lunch or an easy dinner. Bake or skillet-toast until the cheese bubbles and the sandwich is hot through.
🛒Ingredients
- 2 cans (5 ounces each) tuna in water, drained well
- 1/3 cup mayonnaise
- 1 celery stalk, finely diced
- 2 tablespoons minced red onion
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 8 slices sandwich bread (sourdough or white)
- 8 slices sharp cheddar cheese
- 2 tablespoons butter for grilling
- Optional: tomato slices, pickle chips
🔧Kitchen Tools Needed
- Mixing bowl
- Skillet or broiler pan
- Spatula
📝Instructions
- 1
Mix tuna, mayo, celery, onion, lemon juice, Dijon, salt, and pepper until creamy.
- 2
Butter one side of each bread slice. Build sandwiches: bread butter-side out, cheddar, tuna salad, optional tomato, more cheddar, top bread butter-side out.
- 3
Cook in a skillet over medium heat 3–4 minutes per side until deep golden and cheese is fully melted, or broil open-faced on a sheet for 2–3 minutes until cheddar bubbles.
- 4
Serve hot with chips or a simple salad.
- 5
Refrigerate leftover tuna salad (not assembled) within 2 hours up to 3 days; reheat melts until steaming hot (165°F in the center).
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Oil-packed tuna?
Yes—drain well and reduce mayo slightly.
Open-faced?
Toast bread, top with tuna and cheese, broil until melted.
No celery?
Use diced pickle or cucumber for crunch.
Make ahead?
Mix tuna salad up to 2 days ahead; assemble and melt just before eating.
Food safety?
Use refrigerated tuna salad within 3 days; heat melts until hot; chill within 2 hours.
