Golden crispy tuna melt sandwich cut in half with melted cheese and tuna filling, served on a plate.
Tuna Melts are the ultimate cozy lunch: creamy tuna salad, melty cheese, and crisp golden bread. This version keeps the filling bright with a little lemon and crunch from celery, so it never tastes heavy. You can cook them in a skillet for that perfectly toasted outside and gooey middle. They’re fast, budget-friendly, and honestly better than diner-style tuna melts.
Introduction
Tuna Melts are one of those simple meals that always hit the spot. They’re warm, cheesy, and crunchy on the outside with a creamy filling inside.
The trick is balancing the tuna salad so it’s creamy but not soggy. A little celery crunch, a squeeze of lemon, and just enough mayo makes the filling taste fresh.
Make these Tuna Melts once and you’ll see why everyone asks for the “exact way you toasted them.” That golden, crisp bread is everything.
Why You’ll Love This Tuna Melts
- Cozy and comforting — Warm, melty cheese and creamy tuna filling is pure comfort food.
- Fast lunch or dinner — Ready in about 15 minutes with pantry staples.
- Crispy outside, gooey inside — Skillet-toasting gives you the best texture.
- Budget-friendly — Canned tuna turns into a filling meal with just a few add-ins.
- Easy to customize — Add pickles, herbs, or different cheeses to match your mood.
Ingredients for Tuna Melts
Tuna Filling
- canned tuna in water, drained well (2 cans (5 ounces each)) — The main filling; draining well prevents soggy sandwiches. Substitutions: Use tuna in oil for richer flavor, drained.
- mayonnaise (1/3 cup) — Creamy binder for the tuna salad. Substitutions: Use plain Greek yogurt for lighter.
- celery, finely chopped (1/3 cup) — Adds crunch and freshness. Substitutions: Use diced cucumber or chopped pickles.
- red onion, finely chopped (2 tablespoons) — Adds bite and flavor. Substitutions: Use green onions.
- lemon juice (1 tablespoon) — Brightens the filling so it tastes fresh. Substitutions: Use pickle juice.
- Dijon mustard (1 teaspoon) — Adds gentle tang. Substitutions: Use yellow mustard.
- kosher salt (1/2 teaspoon) — Makes flavors pop.
- black pepper (1/4 teaspoon) — Adds warmth.
Sandwich Build
- sliced bread (8 slices) — The base; sturdy bread toasts best. Substitutions: Use sourdough, whole wheat, or sandwich bread.
- cheddar or provolone cheese slices (8 slices) — Melty, cheesy topping. Substitutions: Use Swiss or mozzarella.
- unsalted butter, softened (2 tablespoons) — Creates golden, crispy toast. Substitutions: Use mayo on the outside for extra crisp.
- tomato slices (optional) — Adds juicy freshness. Substitutions: Skip if you want extra crispy melts.
Tuna Melts Recipe Step-by-Step
- 1. Mix the filling: In a bowl, stir tuna, mayo, celery, red onion, lemon juice, mustard, salt, and pepper until creamy. If it looks too dry, add 1 tablespoon more mayo.
- 2. Assemble: Lay out 4 bread slices. Top each with a slice of cheese, a generous scoop of tuna mixture, optional tomato, and another slice of cheese. Close with the remaining bread slices.
- 3. Butter the outside: Spread softened butter on the outside of each sandwich. This is what gives you that golden, crisp crust.
- 4. Toast: Heat a skillet over medium heat. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until deep golden and the cheese is melted.
- 5. Melt-through tip: If the bread is browning too fast, lower the heat and cover the skillet for 1–2 minutes to help the cheese melt.
- 6. Serve: Rest 1 minute, then slice and serve warm.
Tips for Perfect Tuna Melts
- Drain the tuna really well so your sandwiches don’t turn soggy.
- Toast over medium heat so the cheese melts before the bread gets too dark.
- Use cheese on both sides of the filling—it acts like glue and keeps things tidy.
- Press gently while toasting for even browning, but don’t smash the filling out.
- If adding tomato, pat slices dry with a paper towel for less moisture.
Variations & Substitutions
- Spicy tuna melts: Add a pinch of cayenne or a spoon of chopped jalapeños to the filling.
- Pickle lover version: Stir in 2 tablespoons chopped dill pickles and a splash of pickle juice.
- Extra veggie: Add chopped spinach to the filling for more color and nutrition.
- Gluten-free: Use your favorite gluten-free bread and toast a little slower.
- Leftover idea: Scoop extra tuna filling onto crackers or into lettuce cups for a quick snack.
Storing & Reheating
Store leftover tuna filling in the fridge for up to 3 days in an airtight container.
Tuna melts are best fresh, but you can store cooked sandwiches wrapped in foil for up to 1 day.
Reheat in a skillet over low heat (or a toaster oven at 350°F) until warm and re-crisped. Microwaving works, but the bread will soften.
Freezing is not recommended because the texture changes.
Serving Suggestions
- Tomato soup for the coziest combo
- Pickles or pickle chips
- Simple green salad
- Potato chips or baked chips
- Fresh fruit on the side
Recipe Card
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 sandwiches
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Pescatarian
Ingredients
- 2 cans (5 ounces each) canned tuna in water, drained well
- 1/3 cup mayonnaise
- 1/3 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 slices bread
- 8 slices cheddar or provolone cheese
- 2 tablespoons unsalted butter, softened
- optional tomato slices
Instructions
- 1. Mix the filling: In a bowl, stir tuna, mayo, celery, red onion, lemon juice, mustard, salt, and pepper until creamy. If it looks too dry, add 1 tablespoon more mayo.
- 2. Assemble: Lay out 4 bread slices. Top each with a slice of cheese, a generous scoop of tuna mixture, optional tomato, and another slice of cheese. Close with the remaining bread slices.
- 3. Butter the outside: Spread softened butter on the outside of each sandwich. This is what gives you that golden, crisp crust.
- 4. Toast: Heat a skillet over medium heat. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until deep golden and the cheese is melted.
- 5. Melt-through tip: If the bread is browning too fast, lower the heat and cover the skillet for 1–2 minutes to help the cheese melt.
- 6. Serve: Rest 1 minute, then slice and serve warm.
Reader Review
These were perfectly crispy and the cheese melted so nicely. The lemon in the tuna filling makes it taste fresh instead of heavy.
If you try this Tuna Melts, I’d love a rating, a comment, and a share. Do you like your Tuna Melts with tomato soup, or with chips and pickles?
Print
Tuna Melts Easy, Cheesy, Crispy
- Total Time: 18 minutes
- Yield: 4 sandwiches 1x
Description
These classic tuna melts are creamy, cheesy, and perfectly crisp—an easy lunch or dinner made with a quick tuna salad and melty cheese.
Ingredients
- 2 (5-ounce) cans tuna, drained
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced red onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 slices sandwich bread
- 4 tablespoons unsalted butter, softened
- 4 slices cheddar cheese
Instructions
- In a bowl, mix tuna, mayonnaise, Dijon, relish, celery, onion, salt, and pepper.
- Butter one side of each bread slice.
- Build sandwiches: place bread butter-side down, add tuna mixture, top with cheese, then bread butter-side up.
- Cook in a skillet over medium-low heat 3–4 minutes per side until golden and cheese is melted.
Notes
- Cheese options: Swiss, provolone, or American all work well.
- Bread: Sourdough is extra tasty for tuna melts.
- Make-ahead: Tuna salad keeps refrigerated up to 3 days.
- Tools: Skillet, spatula, mixing bowl.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American