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Classic Tuna Melt

Classic tuna melt sandwiches pair creamy tuna salad with sharp cheddar, cooked in a skillet until the bread is golden brown and the cheese is melted. Finely chopped celery and red onion add crunch to every bite.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Tuna salad
  • 2 can (5 oz) tuna in water drained well
  • 0.33 cup mayonnaise
  • 0.33 cup celery finely chopped
  • 2 tbsp red onion finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Sandwiches
  • 8 sandwich bread slices
  • 2 tbsp butter softened
  • 4 oz sharp cheddar cheese sliced

Equipment

  • 1 12-inch skillet

Method
 

Make the tuna salad
  1. Flake the tuna into a medium bowl.
  2. Mix in the mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and black pepper.
Assemble and cook the melts
  1. Spread butter on one side of each bread slice.
  2. Place cheese and one-quarter of the tuna salad on the unbuttered side of four slices.
  3. Top with the remaining bread, buttered sides out.
  4. Heat a 12-inch skillet over medium-low heat.
  5. Cook two sandwiches at a time, covered, for 3–4 minutes per side, until the bread is golden brown and the cheese is melted; repeat with the remaining sandwiches.

Notes

For the best texture, drain the tuna well before mixing. Refrigerate leftover tuna salad or sandwiches in an airtight container for up to 3 days; freezing is not recommended. For a whole-grain option, use whole-grain sandwich bread.