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Tuna Melt
American

Tuna Melt

Canned tuna mixed with mayo, piled on bread, topped with cheese, and toasted until the edges crisp. Lunch from the pantry when leftover chicken is gone.

18 minsEasy2 servings490 kcal

A tuna melt is the answer to the pantry lunch problem: two cans of tuna, bread, and cheese turn into something hot and satisfying in 18 minutes. It is the sandwich you make when the fridge is nearly empty but you still want a real meal.

The trick is getting the cheese fully melted without burning the bread. Medium heat, 3 to 4 minutes per side, does it; a lid on the pan for 45 seconds at the end finishes the job if the cheese needs help. Butter on the outside of the bread gives the crisp, golden crust.

Expect a hot, crunchy sandwich with a creamy, tangy tuna filling and stretchy cheddar. It eats like a diner lunch and pairs with whatever cold, crunchy thing you have: pickles, chips, or a simple salad.

shopping_basketIngredients

  • Canned tuna2 cans (5 ounces each), drained
  • Mayonnaise3 tablespoons
  • Celery1 rib, finely diced (optional)
  • Red onion or green onion2 tablespoons, minced
  • Dijon mustard1 teaspoon
  • Lemon juice1 teaspoon
  • Salt and black pepperto taste
  • Bread4 slices
  • Cheddar cheese4 slices
  • Butter1 tablespoon

Nutrition Per Serving

Calories

490

Protein

32g

Fat

26g

Carbs

32g

restaurantInstructions

1

Mix the tuna

Flake drained tuna in a bowl. Stir in mayo, mustard, lemon, onion, and celery. Season with salt and pepper. It should be moist, not soupy — add mayo a spoon at a time.

2

Build the sandwiches

Divide tuna onto 2 bread slices. Cover with cheese, then the remaining bread.

3

Griddle

Butter the outsides. Cook in a skillet over medium heat, 3–4 minutes per side, until the bread is browned and the cheese has melted into the tuna.

4

Cover if needed

If the bread is brown but the cheese is still stiff, lower the heat and lid the pan for 45 seconds.

5

Serve

Cut in half. Pickles or chips on the side. Eat while the cheese is still stretchy.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Drain the tuna well and flake it before mixing. Watery tuna makes a soggy filling that leaks through the bread — press it against the strainer with a fork to get it properly dry.
  • Keep the tuna filling moist but not wet. Add the mayo a spoonful at a time; you can always add more, but you cannot take it out, and too much mayo makes the filling slide out of the sandwich.
  • Butter the bread, not the pan. A thin, even layer of softened butter on the outside of each slice browns more evenly and crisps better than butter melted loose in the skillet.
  • If the bread is browning faster than the cheese melts, lower the heat and cover the pan for 45 seconds. The trapped steam melts the cheese without burning the bread.

swap_horizSubstitutions

  • No cheddar? Use the same amount of Swiss, provolone, or Monterey Jack — any good melting cheese works.
  • No celery? Leave it out, or use 2 tablespoons of finely diced pickle or bell pepper for the crunch.
  • No Dijon? Use 1 teaspoon of yellow mustard, or an extra squeeze of lemon juice for the tang.
  • Gluten-free: use a sturdy gluten-free bread; it browns more slowly, so give each side an extra minute.

restaurantWhat to serve with it

Serve with dill pickles, potato chips, or a handful of baby carrots. A simple green salad with a sharp vinaigrette cuts the richness if you want a fuller lunch.

kitchenStorage & reheating

The tuna filling on its own keeps 3 to 4 days in an airtight container in the fridge — it is worth making ahead. Do not store assembled sandwiches; build and griddle them fresh so the bread stays crisp.

To reheat: Reheat a cooked tuna melt in a skillet over medium-low heat for 2 to 3 minutes per side, or on a sheet pan in a 350°F (175°C) oven for 8 to 10 minutes. The microwave makes the bread soggy.

Recipe FAQ

Can I make tuna melts ahead of time?expand_more

Mix the tuna filling up to 3 days ahead and keep it in an airtight container in the fridge. Assemble and griddle the sandwiches just before eating — fully built sandwiches get soggy if they sit.

How do I keep the bread from getting soggy?expand_more

Drain the tuna thoroughly, do not overdo the mayo, and put a slice of cheese on both sides of the tuna filling. The cheese acts as a moisture barrier between the bread and the filling.

Can I use tuna packed in oil instead of water?expand_more

Yes, but drain it very well; oil-packed tuna is richer, so start with a little less mayo and add more only if the filling looks dry.

What is the best cheese for a tuna melt?expand_more

Cheddar is classic, but any cheese that melts smoothly works: Swiss, provolone, Monterey Jack, or American. Avoid hard aged cheeses like Parmesan, which melt poorly and turn grainy.

menu_bookHelpful guides

What can I make?

What to Make With Canned Tuna

Canned tuna becomes a tuna salad sandwich, a tuna melt, a white-bean tuna salad, or a garlicky tuna pasta — all ready in 30 minutes or less.

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Meal planning

How to Meal Prep for a Busy Work Week

A simple, no-fuss plan to prep five days of breakfasts, lunches, and dinners in about two hours — without eating the same meal twice.

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Substitutions

What Can I Substitute for Butter?

Ran out of butter? From coconut oil to applesauce, here are the best butter substitutes for baking, cooking, and spreading.

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