Tuna Melt

This classic tuna melt is one of our most popular recipes (and with good reason!). Simple, savory, toasty and cheesy in equal measure, this fast and easy tuna melt recipe is a delicious take on a beloved American favorite. It comes together effortlessly, employs ingredients you probably already have in your pantry or fridge, and is a crowd-pleasing, protein-packed upgrade of the standard grilled cheese sandwich. Put it into your lunch rotation, and you’ll wonder how you ever lived without it.

Table of Contents

• Recipe Ingredients
• Ingredient Notes
• Step-by-Step Instructions
• Recipe Tips and Variations
• Tuna Melt FAQs
• Recipe Video
• Full Recipe
• Recipe Reviews

Recipe Ingredients

• 1 (5 oz) can tuna, lightly drained
• 1/2 cup minced celery
• 1 Tablespoon minced red onion
• 2 1/2 Tablespoons mayo
• Freshly ground black pepper
• 2 English muffins, split, or 4 slices of bread
• 1 Tablespoon unsalted butter, softened
• 4-8 slices cheese

Ingredient Notes

• Tuna: Pick whatever type of wild caught tuna fish you like best for your tuna melt sandwich—albacore tuna (white tuna), light tuna, in cans or packets—as long as you have about 5 oz total. Tuna in water is the more traditional choice, but tuna in oil tastes great too.
• Cheese: It’s not officially a tuna melt without the melted cheese! Cheddar or Jack are both classic options (they melt like a dream), and there’s a place in our hearts for American cheese too. Provolone, mozzarella, and Havarti are also excellent melters, and each brings its own subtle flavor spin.
• Bread: We prefer English muffins for their irresistible mixture of softness and crunch, but you can also use any bread you like: sourdough, white, wheat, rye—the list goes on.
• Celery: This classic vegetable brings its signature crunch to tuna melts or tuna salads. Carrot or fennel are also worthy, crunchy substitutions.
• Onion: Red onions have a piquant bite and vibrant color that we love, but yellow, white, or green onions work just as well and taste just as good. Minced or crushed garlic is always a great add-in, if that’s your thing.
• Mayonnaise: A few tablespoons of mayonnaise helps to keep everything unified. If you’re using tuna packed in oil, consider reducing your mayo.

Step-by-Step Instructions

1. Preheat the broiler. In bowl, stir together the tuna, celery, onion, and mayonnaise with a fork until well blended. Season with pepper to taste and set aside.

2. Toast the muffin halves or bread until golden.

3. Lightly butter, if desired.

4. Divide the tuna mixture among the 4 muffins, spreading evenly to cover.

5. Top each sandwich with cheese and broil for 1 to 2 minutes, until the cheese is melted.

Recipe tips and variations

• Diversify your crunch: Celery is the iconic vegetable accompaniment in tuna melts, but finely minced bell pepper, fennel, and carrots add textural interest (either in place of or in addition to celery), and all stand up well to the heat.
• Spice it up: Want your melt to come with an extra kick? Sub out your black pepper for diced jalapeño (remember to take out the seeds unless you like it extra-fiery), or use a pepper jack cheese.
• Play with flavor: Dijon mustard can add extra zing to your tuna melt (add it in when you’re mixing your tuna with celery and mayo), as can pickle relish or briny capers. A spritz of lemon or dash of red wine vinegar can add a zesty brightness to the mix.

• Why stop with one type of cheese? Double up for twice the fun—we think cheddar and provolone make a particularly excellent combo.

Recipe Video

Recipe Reviews