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A-finished-and-perfectly-grilled-tuna-melt-sandwich-sliced-in-half-on-a-simple-plate-showing-the-melted-cheese-inside.

The Ultimate 10-Minute Tuna Melt

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Say goodbye to soggy bread forever! This is the perfect recipe for a quick, crispy, and incredibly cheesy Tuna Melt. A 10-minute pantry meal that rescues any lunch or dinner.
Course Side Dish, Snack
Cuisine American, French, Italian
Keyword 10mintuelunch,, food rescue,, kitchen emergency,, nocook-meal
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 people
Calories 1907
Author Lylun Nahar

Ingredients

1 can (5-ounce) tuna in water or oil, drained very well

1/4 cup mayonnaise, plus more for the bread

2 tablespoons celery, finely chopped

1 tablespoon red onion, finely chopped

1 teaspoon fresh lemon juice or pickle relish

Salt and black pepper, to taste

4 slices of your favorite sandwich bread (sourdough or a sturdy white bread work best)

4 slices of sharp cheddar, provolone, or Swiss cheese

1 tablespoon unsalted butter (or use more mayonnaise for the outside)

Instructions

Make the Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add the mayonnaise, finely chopped celery, red onion, and lemon juice. Mix everything together until just combined. Season with salt and pepper to taste.

  • Overhead-view-of-the-ingredients-for-a-tuna-melt-canned-tuna-sourdough-bread-a-block-of-cheddar-cheese-and-mayonnaise.

Assemble the Sandwiches: Lay out your four slices of bread. Place one slice of cheese on each slice of bread. (This protects the bread from getting soggy!) Divide the tuna salad evenly and spread it on top of the cheese on two of the slices. Top with the other two slices of bread, cheese-side down.

Prepare for Grilling: Lightly spread the outside of each sandwich with either softened butter or a thin layer of mayonnaise. (The mayo trick is a secret to an extra crispy, golden crust!)

Grill the Melts: Heat a non-stick skillet over medium-low heat. Place the sandwiches in the pan and cook for 3-4 minutes per side, until the bread is deeply golden-brown and the cheese is completely melted and gooey.

  • A golden-brown tuna melt sandwich being flipped with a spatula in a hot cast-iron skillet.

Serve Immediately: Slice the tuna melts in half and serve while they're warm and cheesy.

  • A-finished-and-perfectly-grilled-tuna-melt-sandwich-sliced-in-half-on-a-simple-plate-showing-the-melted-cheese-inside.

Notes

Notes

  • Best Bread: A sturdy bread like sourdough, rye, or a thick-cut country white bread works best and won't get soggy.
  • Best Cheese: A good melting cheese is key! Sharp cheddar, provolone, Swiss, or even Monterey Jack are all fantastic choices.
  • The Mayo Trick: Spreading a thin layer of mayonnaise on the outside of the bread instead of butter gives you a more even, golden-brown, and crispy crust. Try it!

Kitchen Rescue Tips!

  • The Problem: "My tuna melts are always soggy!"
  • The Quick Fix: There are two secrets. First, drain your tuna very well. Second, putting a slice of cheese on both the top and bottom pieces of bread creates a barrier that stops the tuna salad from making the bread wet.
  • The Problem: "My cheese isn't melting but my bread is burning!"
  • The Rescue: Your heat is too high. A perfect grilled sandwich is made on medium-low heat. If you're still having trouble, place a lid on the skillet for the last minute of cooking. This traps the steam and helps melt the cheese perfectly
 
 
 
Nutrition Facts
Servings: 2
Amount per serving  
Calories 1907
% Daily Value*
Total Fat 111.2g 143%
Saturated Fat 63.2g 316%
Cholesterol 316mg 105%
Sodium 1971mg 86%
Total Carbohydrate 154.9g 56%
Dietary Fiber 19.7g 70%
Total Sugars 22.6g  
Protein 87.6g  
Vitamin D 116mcg 580%
Calcium 2591mg 199%
Iron 16mg 87%
Potassium 1310mg 28%