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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.

 

23 comments

  1. angilina says:

    Delicious.

    Thanks for sharing this tasty looking recipe.

    The pictures are making in hungry, I guess I have to go now, and make one for myself 🙂

  2. Adam Hyman says:

    That looks great! not too complicated either!

    I’ve just started to cook properly and I like your recipes, because although they’re not very complicated, they’re delicious!

  3. Bobby says:

    angilina- thanks for the comment. It really is that good 🙂

    Adam- Thanks, I try and provide recipes as easy a possible with them still tasting great.

    turnthescrew- Haha, go for it! You wont be disappointed!

  4. Bobby says:

    Flanboyant Eats- Thanks. It’s funny, tuna melts have been around forever and I just tried one for the first time about a couple years ago.

  5. Summer says:

    WOW!! your photos are GRRRRRRRRRREAT! i love your recipes, i am going to try some of them out and post a video of my cooking on my blog in the next few weeks.
    Welcome to the foodie blogroll!

  6. Chantix says:

    Wow! Your photos alone temps me to print out your recipe! I want to try this at home! You wouldn’t stop me to, would you?
    Thanks for the share, Bob!

  7. Bobby says:

    Bounce House – thanks for the comment. You should give it a try.

    Mark – I would say one sandwich probably runs about 600 calories.

  8. Patty says:

    Looks great!! I have tried on onion bun halves to make open face tuna melts under the broiler until the cheese is melted and the recipe is wonderful that way also!!

  9. Brenda says:

    I decided that I had a huge craving for something with Tuna, so I came on here to find this specific recipe.

    Unfortunately I had NOTHING that the recipe called for so I made my own version of this.
    But thank you for the inspiration.

    : D

  10. Ellen says:

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

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