A classic sandwich, this Tuna Melt is made with a perfectly seasoned simple tuna filling and buttery fontina cheese, sandwiched between two thick slices of rustic bread. Ready in 15 minutes, it’s perfect for both lunch and dinner.
More ways to enjoy tuna include tuna salad, tuna noodle casserole, and these tuna stuffed avocados.
Classic Tuna Melt Sandwich
When I’m in a pinch and not sure what to cook for lunch or dinner, sandwiches are always a great option. One that gets repeated frequently for us is this easy tuna melt recipe. I usually have almost all of the ingredients in my kitchen – canned tuna, cheese, bread, tomato, and a few spices.
From there it’s just a few minutes preparing the tuna filling and less than 10 minutes cooking the hot sandwich to crisp perfection. Add a handful of potato chips to the plate and done.
What is a Tuna Melt?
A tuna melt is essentially a grilled cheese with mayonnaise and tuna filling. It’s a classic American recipe and it seems like every part of the country has its own version of the hot sandwich, using different bread, tuna, cheese, and mix-ins.
For this recipe, I kept it simple with the recipe I grew up loving – albacore tuna, fontina cheese, and thick rustic bread slices, plus a few seasonings and sliced tomato. It’s simple, it’s easy, and it’s super good!
Ingredients Needed
Here’s what you’ll need to make this classic American lunch.
(Scroll below to the printable recipe card for details and measurements.)
- Tuna – White albacore tuna is the best canned tuna for this recipe. Be sure to drain it thoroughly.
- Mayonnaise – Creates the creamy filling.
- Dijon mustard – A small amount of dijon adds a tangy bit of flavor.
- Fresh herbs – Thyme, chives, and parsley are my go-to herbs for this sandwich. Dill and tarragon are other popular options.
- Lemon juice – Freshly squeezed lemon juice enhances the other flavors and prevents the filling from being too “heavy”.
- Black pepper – For flavor.
- Fontina cheese – If you don’t have fontina cheese, sharp white cheddar will also work.
- Tomato – Thinly sliced to layer between the tuna filling and the cheese.
- Rustic bread – We prefer a French or Italian loaf bread, like ciabatta or Pugliese.
- Unsalted butter – Used on the bread slices to help them brown and toast up.
Add-Ins & Variations
There are so many variations on a tuna melt sandwich. If you’re a wheat or rye bread type of person, use that instead of rustic loaf bread. If you prefer mild cheddar or mozzarella to sharp white, go ahead and make your sandwich with that. Pretty much any combination of toasted bread, tuna, and cheese will be good here.
If you want to switch up the tuna filling itself, there are a number of things you can add. Here are a few ideas:
- Finely chopped celery
- Hot sauce
- Capers or olives
- Relish, minced pickles, or pickled chili peppers
- Worcestershire sauce
- Chopped hard boiled eggs
- Bacon
- Avocado
- Potato chips (they add some crunch!)
How to Make a Tuna Melt
As you may expect from a sandwich recipe, making a tuna melt is quick and easy. If you can make a grilled cheese, you can make this.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the tuna filling. Combine the mayo, mustard, herbs, lemon juice, and pepper. Gently stir in the tuna, breaking it up slightly.
- Assemble the sandwich melt. Spread butter on the outside sandwich bread slices. Place cheese on four of the slices, then the tuna mixture, tomato slices, and more cheese. Top with the remaining bread.
- Cook. Place the sandwiches on a heated pan, cooking for about 3-4 minutes each side, until the cheese is melted and the bread is golden.
The Thickness of the Bread Matters
How to Store Extras
While the sandwiches should be eaten immediately, you can always opt to make fewer sandwiches and save the extra tuna filling in the fridge to make more later. In an airtight container, the tuna filling will last for up to 3 days.
What to Serve with Tuna Melts
Wondering what to serve with tuna melts? Well, the most common side dish is potato chips and, oftentimes, a dill pickle spear. If you order a tuna melt sandwich in nearly any diner in the US, that’s exactly what they’ll serve it up with.
If you prefer, you can also serve it with french fries. A side salad is an easy way to lighten it up as well, and you can never go wrong with tomato soup or broccoli cheddar soup for a sandwich and soup combo.
More Sandwich Ideas:
- Muffuletta Sandwich
- Hot Ham and Cheese Sliders
- Shrimp Po Boy
- Grilled Cheese Sandwich
- Reuben Sandwich
- Cuban Sandwich
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Tuna Melt
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons finely chopped fresh thyme
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh parsley
- 1/8 teaspoon freshly ground black pepper
- 12 ounces white albacore tuna (thoroughly drained)
- 8 slices rustic French or Italian loaf bread (such as ciabatta or Pugliese, 1/2 to 3/4-inch thick slices)
- 4 tablespoons unsalted butter (room temperature, divided)
- 1 1/2 cups shredded fontina cheese (or sharp white cheddar)
- 1 large tomato (thinly sliced, 8 slices)
Instructions
- In a medium bowl, combine the mayo, mustard, lemon juice, herbs, and pepper. Gently stir in the tuna, breaking it up slightly.
- Spread the outside sandwich bread slices with butter; flip over. Place some of the cheese on four of the bread slices, followed by the tuna mixture, 2 slices of tomato, and then more cheese. Top with the remaining 4 bread slices, butter side facing up.
- Warm a nonstick skillet or cast iron pan over medium heat.
- Place sandwiches in the hot pan and cook for about 3-4 minutes per side or until cheese is melted and bread is golden. (After 1-2 minutes, check the underside and if bread is browning too quickly, adjust your heat.)
- Enjoy with some potato chips and a dill pickle spear, if desired.
Oh gosh. I haven’t had a tuna melt in ages – thanks for the reminder. This looks delicious!