Crispy on the outside and creamy on the inside, this Tuna Melt Sandwich is the ultimate comfort food classic. It combines flaky tuna, creamy mayonnaise, and melty mozzarella layered between buttery, golden-toasted bread. Every bite delivers the perfect balance of crunch, creaminess, and flavor — a true crowd-pleaser that’s ready in minutes.
Packed with simple pantry ingredients like tuna, onion, celery, and parsley, this sandwich is delicious. It is also quick to make for lunch or dinner. The addition of mozzarella gives it that irresistible cheesy pull. Olive oil and butter help create a perfectly crispy crust.
This tuna melt always hits the spot. Whether you’re preparing it for a cozy weekend lunch, a weekday meal, or an easy dinner. Serve it hot with tomato soup, a side salad, or crispy fries. Enjoy a hearty, satisfying meal that feels like home.
Ingredients for Tuna Melt Sandwich
- 2 x 5 oz cans tuna, drained
- 1 medium onion, chopped
- ½ celery stalk, chopped
- 1 garlic clove, minced
- 1 tablespoon parsley, chopped
- 3–4 tablespoons mayonnaise
- 3 tablespoons extra virgin olive oil, divided
- ⅓ cup mozzarella cheese, shredded
- Sliced bread
- Butter, softened
- Salt and pepper, to taste
Instructions for making Tuna Melt Sandwich
- Drain water from tuna and put the tuna into a medium bowl.
- Chop onion, celery, and parsley. Mince garlic and add ingredients to tuna.
- Add mayonnaise, olive oil, and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste.
- Place a non-stick skillet on the stove and add 1 tablespoon of olive oil. When the skillet is hot, take a slice of bread and generously spread butter on one side.
- Place the bread (buttered side down) in the hot skillet.
- Using a spoon, scoop about 2 tablespoons of tuna salad on bread while it is browning.
- Butter another slice of bread with butter and place non-buttered side on top of tuna.
- Using a spatula, check to see if the bread is toasted brown. If so, turn the tuna melt over and grill the other side until it’s golden brown.
📝 Notes and Tips specifically for your Tuna Melt Sandwich
- Choose quality tuna: Use solid white albacore tuna for a firm texture and mild flavor.
- Drain well: Make sure to fully drain the canned tuna to prevent your sandwich from getting soggy.
- Cheese options: Mozzarella gives a mild, creamy melt, but cheddar, Swiss, or provolone can add more sharpness and depth.
- Bread matters: Thick-cut sandwich bread, sourdough, or rye works best — they hold up well to the filling and butter.
- Spread evenly: Distribute the tuna mixture evenly across the bread for consistent melting and crisping.
- Perfect browning: Toast over medium heat so the bread turns golden without burning before the cheese melts.
- Add-ins: Mix in diced pickles, jalapeños, or a pinch of chili flakes for extra flavor.
- Make ahead: You can prepare the tuna mixture up to 2 days in advance. Store it covered in the refrigerator.
- Storage: Leftover sandwiches can be reheated in a skillet or toaster oven to regain their crisp texture.
🍽️ Serving Suggestions
- Classic Combo: Serve your tuna melt with a warm bowl of tomato soup. This creates the ultimate comfort meal. It’s a timeless pairing everyone loves.
- With a Crunch: Add a side of crispy French fries. You can also choose sweet potato fries or potato chips for extra crunch and satisfaction.
- Fresh and Light: Balance the richness of the melt with a fresh green salad tossed in lemon vinaigrette. Alternatively, enjoy a coleslaw with creamy dressing.
- Healthy Twist: Pair with roasted vegetables or a cup of vegetable soup for a lighter lunch or dinner choice.
- Brunch Style: Cut the tuna melt into halves or quarters. Serve it alongside fruit salad or smoothies. This makes for a casual weekend brunch.
- For a Crowd: Slice the sandwiches into small triangles. Serve them as party appetizers or game-day snacks. They’re always a hit!
- Dipping Delight: Try dipping your tuna melt in ketchup for an added burst of flavor. You can also use garlic aioli. Another choice is to try spicy sriracha mayo.
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❓ Frequently Asked Questions (FAQs)
Q: What tuna is best for a tuna melt?
A: Solid white albacore tuna is ideal because it has a firm texture and mild flavor. You can also use chunk light tuna if you prefer a softer consistency.
Q: Can I use cheese other than mozzarella?
A: Yes! Cheddar, Swiss, provolone, or Monterey Jack all melt beautifully and add a deliciously rich flavor.
Q: How do I keep the bread from getting soggy?
A: Drain the tuna thoroughly and toast the bread over medium heat. Using slightly thicker bread slices also helps keep it crisp.
Q: Can I make the tuna mixture ahead of time?
A: Absolutely! You can make the tuna filling up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.
Q: Can I bake the tuna melt instead of using a skillet?
A: Yes. First, preheat the oven to 400°F (200°C). Then, place the assembled sandwiches on a baking sheet. Bake them for 10–12 minutes until they are golden and melty.
Q: Can I add vegetables or other ingredients to the tuna mixture?
A: Definitely! Add diced pickles, jalapeños, chopped boiled eggs, or even mustard for extra flavor and texture.
Q: What side dishes go well with a tuna melt?
A: Tuna melts pair perfectly with tomato soup, coleslaw, French fries, or a simple garden salad.
Tuna Melt Sandwich
Crispy on the outside and creamy on the inside, this Tuna Melt Sandwich is the ultimate comfort food classic. It combines flaky tuna, creamy mayonnaise, and melty mozzarella layered between buttery, golden-toasted bread. Every bite delivers the perfect balance of crunch, creaminess, and flavor — a true crowd-pleaser that’s ready in minutes.
Ingredients
- 2 x 5 oz cans tuna, drained
- 1 medium onion, chopped
- ½ celery stalk, chopped
- 1 garlic clove, minced
- 1 tablespoon parsley, chopped
- 3–4 tablespoons mayonnaise
- 3 tablespoons extra virgin olive oil, divided
- ⅓ cup mozzarella cheese, shredded
- Sliced bread
- Butter, softened
- Salt, to taste
- Pepper, to taste
Instructions
- Drain the tuna and place it in a medium bowl.
- Add chopped onion, celery, garlic, and parsley.
- Mix in mayonnaise, 2 tablespoons olive oil, and shredded mozzarella. Season with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Butter one side of a slice of bread and place it buttered side down on the hot skillet.
- Spoon about 2 tablespoons of tuna salad onto the bread.
- Butter another slice of bread and place it on top, buttered side facing up.
- Toast until the bottom slice is golden brown. Then flip it. Grill the other side until it is crisp and the cheese is melted.
- Serve warm and enjoy!
Notes
- Choose quality tuna: Use solid white albacore tuna for a firm texture and mild flavor.
- Drain well: Make sure to fully drain the canned tuna to prevent your sandwich from getting soggy.
- Cheese options: Mozzarella gives a mild, creamy melt, but cheddar, Swiss, or provolone can add more sharpness and depth.
- Bread matters: Thick-cut sandwich bread, sourdough, or rye works best — they hold up well to the filling and butter.
- Spread evenly: Distribute the tuna mixture evenly across the bread for consistent melting and crisping.
- Perfect browning: Toast over medium heat so the bread turns golden without burning before the cheese melts.
- Add-ins: Mix in diced pickles, jalapeños, or a pinch of chili flakes for extra flavor.
- Make ahead: You can prepare the tuna mixture up to 2 days in advance — store it covered in the refrigerator.
- Serving suggestion: Pair your tuna melt with tomato soup, fries, or a crisp green salad for a complete meal.
- Storage: Leftover sandwiches can be reheated in a skillet or toaster oven to regain their crisp texture.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 13mgSodium: 227mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 6g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
