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
Scale
- 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