Tuna Melt

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.

1. Combine the flaked tuna, mayo, sour cream, Dijon mustard, celery, red onion, pickle relish, parsley, dill weed, and black pepper.
2. 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.
3. 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

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