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Tuna Melt Recipe

Tuna melt
Tuna melts, the glorified tuna sandwich, or are they a glorified grilled cheese sandwich? Either way, they are extremely delicious. I hadn’t made tuna melt in a while so the other night I decided it was time to bring them back once again, and they didn’t disappoint. In fact, they were so good the next day I wanted to make them again. Tuna melts have been around for a while and I’m sure many of you probably eat them quite often. But if they are new to you, tuna melts are basically tuna salad and a grilled cheese sandwich combined. I have come across many recipes for tuna melts in the past, but I think this one is the best. This recipe is very flexible and you can add more or less depending on your preferences. If you don’t have much time and are looking for a quick, easy, inexpensive, and great tasting lunch or dinner this is perfect for you. Let me know what you think.

Tuna meltTuna melt

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Tuna Melt Recipe


  • Author: Bobby

Ingredients

Scale
  • 2 5-ounce cans chunk light tuna (see Tip), drained
  • 1 medium shallot, minced (2 tablespoons)
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • ⅛ teaspoon salt
  • Dash of hot sauce
  • Freshly ground pepper, to taste
  • 2 tomatoes, sliced
  • ½ cup shredded sharp Cheddar cheese
  • 4 slices whole-wheat bread, toasted

Instructions

  1. Preheat broiler.
  2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread a ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
  3. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Notes

Look for sustainable seafood, such as U.S.-caught chunk light tuna, preferably certified by the Marine Stewardship Council.

 

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Recipe rating

Cblack

Saturday 1st of June 2013

Add ghost peppers

Prrollt

Thursday 7th of March 2013

What a great recipe, many thanks!!!

Pamela Dean

Wednesday 15th of February 2012

A-B-C-D-Licious!

thanks!!!

Jennifer

Monday 27th of September 2010

These were very good and thats coming from a family that doesnt like tuna

Ellen

Sunday 8th of November 2009

These look great. I've always made tuna melts open faced somehow, running under the broiler to melt the cheese. But these look great!