Tuna Melt sandwiches are hot, crispy, cheesy, and satisfying! Whip up this simple yet scrumptious classic tuna sandwich for a filling lunch, or easy dinner. Pair with potato chips and a salad for a complete meal.
I’m constantly asked for easy lunch recipes since so many of us work from home these days. Salads and leftovers are great — but a sizzling Tuna Melt Sandwich is even better.
My daughter and I love to split a batch of my signature tuna salad, which we eat with crackers, but stuffing it between buttered bread, topping it with cheddar cheese, then toasting it until sizzling and golden brown is a total treat.
This protein-packed combo keeps me full until dinner time and like I said, sometimes a hot vs cold lunch is so very welcomed!
Watch How to Make It
What is a Tuna Melt Made Of?
A Tuna Melt is tuna salad scooped between slices of bread with cheese then cooked like a grilled cheese sandwich. Everyone seems to have their own version of the “perfect tuna salad”, but this my go-to mixture made with simple, everyday ingredients:
- Canned tuna: I am 100% brand-loyal to Wild Planet Wild Albacore Tuna, which I buy from Costco, though you can find it in any major grocery store.
- Mayonnaise: whatever kind you’ve got in the fridge.
- Minced dill pickles: I like Grillo’s pickles but again, feel free to use what you have in the fridge, or use relish for a faster option.
- Steak seasoning: will take your tuna salad from good to GREAT! See below for my homemade steak seasoning recipe, and favorite store-bought option.
- Bread: I recommend Canyon Bakehouse Heritage-Style Bread, or Whole Foods’ Gluten Free Sandwich Bread which have large slices (for GF bread, anyway!) If you don’t need to eat GF, any sliced Italian, French, or sourdough-style bread works great.
- Cheese: I typically use sliced cheddar cheese, otherwise Fontina, Gruyere, Havarti, or Muenster cheeses all go great with tuna. Opt for shredded cheese if you want that classic cheese pull experience.
Tuna Melt Variations
My Tuna Melt sandwich recipe is clearly very simple and what I’d call a “classic tuna melt”. That said feel free to jazz yours up to fit your tastes. Here are some ideas:
- Add crunch: chopped fresh chives or sliced green onions added to the tuna salad bring brightness and crunch.
- Add toppings: open the cooked tuna melt then add thinly sliced red onion, pickled red onions, tomato slices, avocado slices, or arugula just before eating.
- Serve open faced: save a few carbs by serving your Tuna Melt open-faced. Brown on the bottom in a skillet then pop it under the broiler to melt the cheese.
- Add zip: spread a thin layer of Dijon mustard on one of the bread slices before cooking for a pop of flavor, or add a couple teaspoons of drained capers to the tuna salad mixture for a briny flavor.
- Add an egg: for even more protein, add a chopped hardboiled egg into the tuna salad mixture.
Clearly this isn’t rocket science — just a super delicious and easy lunch recipe — so let’s get cooking!
How to Make a Tuna Melt Sandwich
Step 1: Mix up the tuna salad.
To a small mixing bowl, add a drained can of wild-caught albacore tuna then flake it up with a fork. Next add your favorite mayo, plus minced pickles or a big scoop of relish, and homemade steak seasoning then stir to combine.
My homemade steak seasoning contains your standard salt and black pepper, plus bold yet everyday herbs and spices that I promise you’ve got on hand. If you’d like to go the store-bought route, I love Tone’s Beef Seasoning Blend.
Best Canned Tuna for Tuna Salad
Again, Wild Planet Albacore Wild Tuna is our FAVORITE brand of canned tuna, hands down! It’s a little pricier then other brands, but the tuna is wild caught and the taste and texture cannot be beat.
Costco sells these in packs, though you can buy individual tins at any grocery store these days.
Step 2: Toast the Tuna Melt.
Spread softened butter on four slices of bread then flip two over and divide the tuna salad mixture between the slices.
Top the tuna salad with a slice of cheddar cheese then place the remaining slices of bread buttered-side up on top.
Toast the sandwiches on a griddle or in a flat skillet over medium heat until crispy and golden brown on both sides.
That’s all she wrote! Hot, crispy, totally satisfying Tuna Melt sandwiches!
Make Ahead of Time
Get your Tuna Melt on your plate even faster by making the tuna salad ahead of time.
- Combine the ingredients then store in an airtight storage container in the fridge for up to three days.
- This recipe easily doubles or triples well!
What to Serve with Tuna Melts
Since a Tuna Melt is hearty and satisfying in its own, I like to serve it with something fresh — though it does pair well with a handful of crunchy potato chips, diner-style! Here are some more ideas:
- Side salad
- Celery and carrots
- Coleslaw
- Pickles
- Fresh pepper slices
- Sweet potato chips
- Classic potato chips
However you serve it, I hope you love each bite of this classic Tuna Melt recipe — enjoy!
More Easy Lunch Ideas
- Italian Quinoa Salad
- Dill Pickle Tuna Salad
- Jennifer Aniston Salad
- Chickpea “Chicken” Salad
- BBQ Chicken Quesadillas
- BLT Egg Salad
- Mediterranean Tuna Salad
- Mediterranean Turkey Wrap
Equipment
Ingredients
- 5 oz can tuna, drained, Wild Planet brand wild albacore tuna recommended
- 3-4 Tablespoons mayonnaise
- 2 dill pickle spears, minced, see notes
- 1/4 teaspoon steak seasoning, see notes
- 2 slices cheddar cheese
- 4 slices bread, Canyon Bakehouse Heritage Loaf recommeded
- softened butter
Directions
- Preheat a large flat skillet or griddle over medium heat.
- Flake the tuna inside a medium-sized bowl then add the mayonnaise, minced pickles, and steak seasoning and stir to combine. Butter one side of each slice of bread then flip two over and top each with half the tuna mixture. Add a slice of cheese then cover with the remaining slices of bread, buttered-side up.
- Place the sandwiches onto the preheated skillet or griddle then cook until golden brown on the bottom. Flip then cook until the second side is golden brown and the cheese has melted. Remove sandwiches to plates then slice and serve.
Notes
- Feel free to use relish vs mincing the pickles for an even faster recipe.
- Feel free to use a store-bought steak seasoning instead of homemade. I like Tone’s Beef Seasoning Blend,
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
This was amazing, thank you!
I’m thrilled to hear that, Michael! Thank you so much for your feedback and recipe rating!
Added some slices of crispy bacon to mine & it was crazy yummy 😋
Yum!! So glad you were able to make this your own, Judy!
We are big fans of the Costco albacore tuna. Thanks for sharing a great recip.
You got it! I hope you enjoy, Mike.
I followed the recipe using 2 Tbsp of Relish instead of pickles and used Montreal Steak spice. They turned out great.
Thanks from Saskatchewan, eh!
That sounds delicious, Nigel, I’m so glad the recipe was a hit!! Thank you so much for your feedback and recipe rating!
I like to add horseradish to my tuna salad for an extra layer of flavor.
Love that idea, Robert!
I tried these sandwiches with canned salmon instead of tuna (because of heavy metals), and they were delicious!! Thanks for the recipe!
I’m so glad you loved this sandwich and was able to make it your own, Lindsey!
Trying to bring up your Tuna Noodle casserole. Keeps showing Tuna Melt. I love your Tuna Casserole.
Hi Marion! Is this the recipe you’re looking for?
Tuna Noodle Casserole
Serves 2
Ingredients:
3oz egg noodles
1 Tablespoon butter
1 shallot, minced
salt & pepper
1-1/2 Tablespoons flour
3/4 cup + 2 Tablespoons chicken broth
1/2 cup skim milk
1/4 cup frozen peas
1-5oz can tuna packed in water, drained
1/4 cup sharp cheddar cheese
1 Tablespoon parmesan cheese
1 Tablespoon panko breadcrumbs
1/8 teaspoon Italian seasoning
Directions:
1. Cook noodles in boiling, salted water until slightly undercooked. Drain, return to the pot and set aside.
2. Melt butter in a medium-sized skillet over medium heat. Add in shallots, season with salt & pepper, and saute until softened, about 3-4 minutes. Add in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.
3. Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. When boiling, add in peas. Turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.
4. Add drained tuna to the sauce as well as more salt & pepper to taste. Turn off the heat and stir in cheddar cheese until completely melted. Pour the sauce into the pot with the cooked noodles and mix to combine.
5. Preheat oven to 375 degrees. Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.
6. Combine parmesan cheese, panko bread crumbs and Italian seasoning in a small dish, then divide the mixture evenly between the two baking dishes. Spray the tops with more non-stick spray and bake for 20 minutes, or until golden brown.
I have had this sandwich for lunch three times this week. It is sooooo delicious and easy! and I did put steak seasoning in it and it does make it great!
Love that!! So glad you enjoyed the sandwich, Becky, and thank you for your recipe rating, too!
Just made this for lunch for myself and absolutely loved it. Very surprised how good it tastes with such a simple recipe. It’s easy a quick but very filling. Will 100% be making over and over again.
LOVE to hear this, Amanda!! Thank you so much for your feedback and recipe rating!
How many calories? Looks horribly fattening. Bread, cheese, butter, mayo.
Always a negative Nancy. Then don’t look these types of recipes, Jealith.
What kind of GF bread do you like best?
I like Canyon Bakehouse Mountain White the best! Franz has a great gluten free bread too which I can occasionally find at Costco.
I’ve always thought my tuna salad recipe was just fine, but I was intrigued by your addition of pickles – never heard of that! Just tried it for fun, and I have to say – YUM! The pickle taste wasn’t overwhelming at all. This is my new tuna salad recipe!
Yay!! So glad you tried something new, Heather!!
Amazing!! I used sweet pickles and it tasted so good! We will be adding this to our regular lunch rotation!
I’m thrilled to hear that, Jamila!! Thank you so much for your feedback and recipe rating!