Turn boring into exciting with this delicious Tuna Melt Recipe!
There’s nothing like a sandwich with melted, gooey cheese to warm you up on a chilly day. I grew up in the age of soup-and-sandwich lunches, and from everything I gather, that combination is still popular today. One of my all-time favorite sandwiches is this tuna melt recipe, which goes so well alongside a bowl of tomato soup. Of course, I use gluten-free bread for all my sandwiches, and you can use your favorite bread when making a tuna melt.
Sure, you can open a can of tuna, mix it with mayonnaise, and call it a day. I’ve often added finely chopped celery to my tuna for a bit of crunch. But it wasn’t until I tried this recipe, adding lemon juice, red pepper flakes, fresh parsley, and a bit of red onion, that it changed the way I viewed a tuna melt forever. This sandwich is bursting with refreshing flavor and just a tiny bit of heat, thanks to the crushed red pepper flakes.
Buttering the outside of the bread slices is crucial, as it gives the bread its signature golden hue and crispy exterior. An oiled pan just doesn’t provide the same rich flavor as butter. Also, melting the butter in the pan and then adding the bread isn’t ideal, as it may not thoroughly coat all of the bread, and the butter can start to burn before it reaches the bread. You need soft, spreadable butter to ensure you have a thin layer over the whole slice. And, while the recipe calls for unsalted butter, I just can’t help but use the salted kind. It’s the only type I keep on hand, and I love that extra salty flavor.
I’ve also heard of people using mayonnaise on the outside of the bread instead of butter. If you want to try this, ensure your mayo is full-fat, not a light variety, as light mayo can lead to a soggy sandwich. That’s why butter works so well. You need the fat to create the crispy bread that is the signature of a great melted and toasted sandwich. Oh, and if you want to use tomato slices as I do, instead of putting them between the bread and the cheese, I recommend placing them between the tuna and the cheese so that the cheese can melt into the tomato’s crevices.
Change the cheese, change the flavor
I grew up eating what I now jokingly consider “plastic cheese,” recalling packages of individually wrapped American cheese singles in the dairy drawer of the refrigerator. These days, my tastes are far more sophisticated, especially when it comes to this tuna melt recipe. I love experimenting with different cheeses, with smoked cheddar beating out regular cheddar on my tuna sandwiches.
However, I don’t stop there. Gouda, both regular and smoked, is an excellent complement to tuna. Gruyère, Muenster, Monterey Jack, and Swiss are other common choices. Havarti is a very creamy cheese that gives you the perfect melt, just oozing over the tuna. Pepper jack is an excellent choice for anyone who likes a bit more heat on their sandwich, whereas provolone provides a milder flavor.
How do I store leftovers?
Allow leftovers from this tuna melt recipe to cool to room temperature, but never leave them out longer than 2 hours. Refrigerate them in an airtight container for up to 3 days. I recommend reheating the leftover sandwiches in a 300°F oven until warm. It’s best to skip the tomato slices if you plan on having leftovers, as they get very soggy and don’t reheat well. This is not a recipe I recommend freezing.
Serving suggestions
The ideal way to serve this tuna melt recipe—in my opinion—is with a bowl of Crock-Pot Tomato Soup, Tomato-Basil Soup, or, if you really want to bring on the flavor, Roasted Red Pepper And Tomato Soup. You can skip the soup and opt for a side dish like Apple Cabbage Slaw, Gluten-Free Potato Salad, or something fun and crispy like Carrot Chips. Make your sandwich even better with some homemade bread, like this Ciabatta Bread Recipe or this Olive Bread Recipe.
Tuna Melt Recipe
Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes optional
- 12 ounces canned tuna drained
- 1 celery rib finely chopped
- 1 small red onion finely chopped
- 1 1/2 tablespoons fresh parsley chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup unsalted butter softened
- 8 slices whole-grain or sourdough bread
- 8 slices cheddar cheese
- Tomato slices optional
Instructions
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In a medium bowl, whisk together the mayonnaise, lemon juice, and red pepper flakes if using. Add the drained tuna, chopped celery, red onion, and parsley. Toss gently and season with salt and pepper.
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Butter one side of each bread slice. On the unbuttered side of 4 slices, place a slice of cheese and spread a generous layer of the tuna mixture. Top with another slice of cheddar cheese and, if desired, add tomato slices. Cap each with the remaining bread slice, buttered side facing out.
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Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook for another 2 to 3 minutes until the other side is toasted and the cheese is melted. Depending on the size of your skillet, you’ll probably need to do this in 2 batches. Remove from skillet and serve immediately.
Nutrition
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