Description
This easy tuna melt recipe is a classic favorite that’s quick to prepare and loaded with delicious flavors. Creamy tuna salad with a hint of Dijon mustard is topped with fresh tomatoes and gooey cheese, all sandwiched between buttery, toasted bread slices. Perfect for a satisfying lunch or dinner!
Ingredients
Tuna Salad:
- 2 cans (5 ounces each) tuna, drained
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon pickle relish (optional)
- Salt and pepper, to taste
Assembly:
- 4 slices bread (sourdough or rye recommended)
- 4 slices tomato
- 4 slices cheddar or Swiss cheese
- 2 tablespoons butter, softened
Instructions
- Tuna Salad: In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, onion, relish (if using), salt, and pepper. Mix until well combined.
- Assembly: Preheat a skillet or griddle over medium heat. Spread butter on one side of each slice of bread. Place two slices of bread, buttered side down, in the skillet. Top each with a slice of tomato, a generous scoop of tuna mixture, and a slice of cheese. Cover with the remaining bread slices, buttered side up.
- Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
- Serve immediately with chips, soup, or a side salad.
Notes
- You can make this open-faced by broiling the sandwich halves with tuna and cheese until bubbly.
- Try using pepper jack for a spicy twist.
