This Tuna Melt is an open-faced sandwich piled high with creamy tuna salad, fresh sun-ripened tomatoes, and tasty cheddar cheese. They are popped in the oven long enough to warm everything up and melt the cheese. I love to serve these with homemade French fries, potato chips, green salad, or carrot sticks.
This Tuna Melt sandwich is a true blast from the past and brings back such wonderful memories of my older sister making delicious lunches for us. I am pretty sure that she left off the tomatoes. Try tuna noodle casserole and tuna pasta salad if you like this recipe.
Kids don’t know what they are missing until their palates mature. Then they realize how good a sun-ripened tomato tastes. Please don’t leave off the tomato; it is integral to the final presentation and taste.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Tuna: I like albacore white tuna, but you can use any canned or vacuum-packed tuna
- Mayonnaise: My absolute favorite is Duke’s, but you can use your favorite brand. Or make it homemade.
- Mustard: I like the tangy flavor of Dijon, but regular yellow or spicy brown mustard also works well.
- Pickle relish: sweet or dill works depending on your flavor preference.
- Bread: any good, sturdy bread such as country white, rye, or pumpernickel.
How To Make a Tuna Melt
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Combine the flaked tuna, mayo, sour cream, Dijon mustard, celery, red onion, pickle relish, parsley, dill weed, and black pepper.
- Toast each slice of bread until golden brown and lightly butter it. Spoon the tuna mixture evenly onto each bread slice. Top with thinly sliced tomatoes and shredded cheddar.
- Bake in the oven for 10-15 minutes or until the cheese has melted and the sandwich is warmed.
Preparation Tips
- Tuna is naturally salty, so additional salt is not needed in this recipe; however, a good helping of freshly ground pepper is always welcome.
- Are you always pressed for time? Make the tuna salad 1-2 days in advance and store it in an airtight container in the refrigerator. Skip shredding the cheese, and use sliced instead.
- If you have access to homegrown tomatoes, use them. They are so flavorful and take this sandwich to the next level.
- Top the sandwiches with fresh herbs like parsley, chives, dill, or tarragon. Or add avocado slices dipped in lemon juice.
Recipe Variations
- Spicy Pepper Jack: add finely minced jalapenos to the tuna salad and top the sandwiches with shredded pepper jack instead of cheddar.
- Bacon Swiss: top each sandwich with crispy cooked bacon and shredded Swiss in place of the cheddar.
- Pineapple Green Onion: replace the chopped red onion with snipped green onions and thin pineapple slices instead of the tomatoes.
What To Serve With Tuna Melts
Classic Tuna Melt Recipe
Ingredients
- 2 (7 ounce cans) albacore tuna packed in water – drained
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 stalk celery chopped
- 2 tablespoon finely chopped red onion
- ⅕ cup sweet pickle relish
- 1½ tablespoon fresh chopped parsley
- ½ teaspoon dried dill weed
- ¼ teaspoon freshly ground black pepper
- 6 slices sourdough white, rye, whole wheat, or pumpernickel
- 12 thin slices tomato
- 1¼ cup shredded cheddar
Instructions
- Preheat oven to 400 degrees.
- Mix together tuna, mayonnaise, sour cream, Dijon mustard, celery, red onion, pickle relish, and 1 tablespoon of parsley, dill, and black pepper.
- Lightly toast the bread. Divide the tuna evenly between the toast. Top each sandwich with 2 slices of tomato. Top evenly with shredded cheddar.
- Bake for 10-15 minutes or until the cheese has melted and the sandwich has warmed. Serve promptly.
Notes
Nutrition
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Julie Shahin
I have been looking for a great tuna melt recipe and this hit the jackpot! I love your idea to make it a bacon Swiss for a switch! Thanks for this amazing and delicious recipe!
Beth Pierce
The pleasure is all mine, Julie!
Bentley
This is the best tuna melt I’ve ever had. I love the textures and the flavors.
Michelle
Oh my goodness, this sounds delicious! I have an awesome recipe for a fish-free tuna and I’ll use that with your melt recipe! The more options I have for lunches, the better!
Beth Pierce
Thanks, Michelle! Enjoy!
Emily
I found this amazing vegan canned Tuna by PC and will have to try making it with your recipe! I loved a tuna melt in my pre-vegetarian days.
Beth Pierce
Thanks, Emily! Enjoy!
Chenee
I am kind of odd and don’t like the thought of warm tuna, but I love a great tuna on toast recipe! This tuna salad was absolutely phenomenal and I’ll definitely be making it again. So flavorful!
Bobby
I really enjoyed this tuna melt! Super easy to make too.
Jill
Great tuna melt recipe! It was like a blast from the past but better tasting than I ever remember it! Thanks for sharing the recipe, Beth
Beth Pierce
You are most welcome, Jill!
Shelby
Oh I love your take on a tuna melt! Made for a delicious lunch with a bowl of soup. Thank you!
Beth Pierce
My pleasure, Shelby! I am so glad that you liked the tuna melt!
Nathan
I love how simple and quick this recipe is, sometimes I don’t have a lot of energy for dinner and just want something fast and easy so this is the perfect solution!
SONIA SEIVWRIGHT
Tuna melt sandwiches are the best ever. I could eat them all day every day if I had to. This recipe makes it a bit unique with the taste of tomato flavours, though.