This easy Tuna Melt recipe teaches you how to turn regular old canned tuna and other basic ingredients into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado, gooey cheese and more, this 10-minute dish will become an instant family favorite.
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Updated September 2023
The Ultimate Tuna Melt: A Savory Delight You Can’t Resist
Are you ready to elevate your sandwich game? Take a simple tuna salad and make this tuna melt sandwich that is sure to be a hit! It’s so easy to make with a handful of basic ingredients, and it’s great for taking on the go. Whether you’re a seafood enthusiast or just in the mood for a satisfying snack or meal, this classic comfort food is sure to hit the spot.
Whenever you have to whip up some packed school or work lunches during a busy morning, just throw together a few tuna melt sandwiches, toss an ice pack into the lunchboxes and go about your day. Nothing beats a nutritious meal that’s made in minutes. Especially when it tastes like a creamy, tangy, savory pick-me-up!
What You’ll Need
The wholesome ingredients listed below make this diet-friendly dish possible. Scroll down to the recipe card to see the specific amounts you’ll need.
For the tuna salad:
- Tuna: A star ingredient packed with protein and Omega-3 fatty acids. This wild and sustainably pole and line caught Albacore tuna in water is our go-to, but you can use your favorite canned tuna in oil or water. Just don’t forget to drain the liquid from each can. For vegan, you can use this Vegan Tunah from
- Red Onion: Adds a delightful crunch and a hint of pungent flavor.
- Celery: Provides freshness and a pleasant crispness.
- Kosher Pickles: Infuse a tangy kick and a satisfying bite.
- Fresh Dill and Parsley: Elevate the dish with aromatic herbs.
- Dijon Mustard: Offers a zesty, tangy element.
- Vegan Mayo or Avocado Oil Mayo: Creaminess without the dairy. Chosen Foods or Primal Kitchen are both a good brand if you’d like to go the store-bought route, but we highly recommend making Homemade Whole30 Mayonnaise instead – it only takes a few minutes! If you’re not Whole30, paleo or keto, feel free to swap out the mayo for plain dairy-free or regular Greek yogurt.
- Lemon Juice: Balances the richness with a citrusy zing.
- Salt and Pepper: Season to taste.
For the Sandwich:
- Butter: Essential for achieving that golden, crispy exterior. Miyokos for dairy-free or use your fave brand of your choice.
- Bread: Use your favorite type, whether it’s gluten-free, grain-free, keto or paleo if needed. We like AWG Bakery’s Everyday Loaves or BaseCulture’s Grain-Free Sour Doughbread which are all paleo, low carb and keto-friendly. We found using thick sourdough bread slices produced the best results.
- Cheese Slices: Melt-in-your-mouth goodness (vegan or regular, your choice). Violife, Chao, Miyokos or fave brand of your choice.
- Baby Spinach: A healthy green addition.
- Heirloom Tomatoes: Sweetness and juiciness in every bite.
How to Make Tuna Salad
Once you’ve rounded up your ingredients, you’re pretty much halfway there! Follow the simple steps below to finish the job.
For the Tuna Salad
Prepare the Tuna Salad:
- Open and drain a can of tuna. Flake the tuna with a fork.
- Add red onion, celery, pickles, dill, parsley, dijon mustard, mayo (vegan or regular), lemon juice, salt, and pepper. Mix until well combined.
Build the Sandwich:
- Butter both slices of bread.
- Layer cheese, spinach and tuna salad.
- Top with tomatoes, and more cheese. Close the sandwich with the top slice of bread.
Toast to Perfection:
- Heat a skillet over low to low-medium heat. Add butter.
- Toast the sandwich until golden brown, flipping to toast both sides.
Slice and Enjoy:
- Cut the sandwich in half and savor the flavors.
Tips for Success
Anyone can make a flawless tuna salad sandwich with cheese. Use these tips and tricks to your advantage!
- Quality: Use high-quality tuna for the best taste.
- Mayo: Adjust the mayo and mustard quantities to your preference.
- Drain the Tuna Thoroughly: No one wants a watery tuna salad. Take the time to drain out all the liquid from your canned tuna for optimal results.
- Chill If Not Serving Immediately: While tuna salad can be served at room temperature, many people prefer it cold. If you’re not enjoying it right away, you’ll have to cover and refrigerate it to preserve its freshness.
- Bread: Experiment with different bread and cheese varieties.
- Toasting: Be patient while toasting; a slow heat is the key to a perfect melt.
Mix-Ins & Variations
This creamy salad is super easy to customize. Here are some mouthwatering additions and substitutions to try:
- Swap the Chopped Pickles for Capers
- Add Sliced Green Onion
- Use Canned Salmon Instead of Tuna
- Add Sliced Cherry Tomatoes
- Add Chopped Hard-Boiled Eggs
- Swap Out the Parsley for more Dill or Another Desired Herb
- Add Chopped Cucumbers
- Add Sweet Pickle Relish
- Add avocado slices for extra creaminess.
- Swap out regular mayo for Greek yogurt for a lighter option.
- Experiment with different bread types or even lettuce wraps for a low-carb twist.
Ways to Serve Tuna Salad
Let’s go over some of the tempting ways you can enjoy your tuna salad. Bon appetit!
- Make Tuna Stuffed Avocado Cups
- Mix It Into Pasta Salad
- Use This Keto Bread
- Stuff It Into Lettuce Wraps
- Make Tuna Stuffed Tomatoes
- Spread It Onto Toast
- Use It as a Dip
- Make a Tuna Casserole
- Wrap It Into Burritos
More Serving Suggestions:
- Pair with a fresh green salad or crispy potato chips.
- Serve as an open-faced sandwich for a unique twist.
- Try it with a side of coleslaw or tomato soup for a comforting meal.
Storage Instructions
Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don’t let it sit out at room temperature for longer than 4 hours at any point.
Does This Freeze Well?
Tuna salad doesn’t do too well in the freezer, especially if it’s made with mayonnaise. The oils will separate from the mixture and leave you with a soggy dish.
Frequently Asked Questions:
1. Can I make this Tuna Melt in an air fryer? While this recipe is designed for stovetop preparation, you can certainly try adapting it for your air fryer. Preheat your air fryer to 375°F (190°C), and cook the sandwich for about 5-7 minutes on each side, or until it reaches your desired level of crispiness and cheese meltiness.
2. Is there a low-fat version of this Tuna Melt? To reduce the fat content, opt for low-fat or fat-free mayo, and use a modest amount of cheese. You can also skip the butter or use a non-stick cooking spray for toasting.
3. Can I make this Tuna Melt ahead of time for a quick meal? Absolutely! Prepare the tuna salad in advance and store it in the fridge for up to two days. When you’re ready to eat, assemble your sandwich and toast it for a few minutes.
More Wholesome Seafood Dishes
This easy Tuna Melt recipe teaches you how to turn regular old canned tuna and other basic ingredients into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado, gooey cheese and more, this 10-minute dish will become an instant family favorite.
- 1 5-6 ounce can of tuna , drained (we like WildPlanet, Safecatch or Vegan Tunah)
- 2 tbsp minced red onion
- 3 tbsp minced celery
- 2 tbsp finely chopped kosher pickles
- 1/4 tbsp minced fresh dill
- ¼ tbs minced fresh parsley
- 1 tsp dijon mustard
- 2-3 tbsp vegan mayo or avocado oil mayo , can sub with full-fat regular or dairy-free Greek yogurt for a mayo-free version.
- Juice of half a small lemon
- Kosher or fine grain sea salt to taste
- Freshly ground black pepper to taste
- For the sandwich
- 2-3 tbsp dairy-free or regular butter (Miyokos or fave brand of your choice)
- 2 slices of rustic gluten-free Sourdough , Or bread of your choice. Gluten-free, grain-free, keto or paleo if needed. We like AWG Bakery’s Everyday Loaves or BaseCulture’s Grain-Free SourDoughbread which are all paleo, low carb and keto-friendly.
- 4 slices dairy-free or regular cheese slices (Violife, Chao, Miyokos or fave brand of your choice)
- Handful of baby spinach about ¼ cup
- 2 slices Heirloom tomatoes or any tomatoes
Use a can opener to open the can of tuna and drain. Add drained tuna to the mixing bowl and flake with a fork. Add the remaining tuna salad ingredients side by side in the bowl: celery, onion, pickles, dill and parsley. Add mustard, mayonnaise, lemon juice and salt and black pepper. Mix until well combined.
- Spread some butter onto both slices of the bread. Layer the bottom layer of the sandwich with cheese (you can cut or tear to size to fit evenly over the bread used - use more or less as needed).
- Arrange the spinach on top (use more or less as needed).
- Scoop the tuna evenly on top.
- Layer the slices of tomato over the tuna. Season with salt and black pepper.
- Top with a final layer of the cheese slices. Close the sandwich with the top bread slice, pressing down gently.
- Add butter (about 1-2 tbsp depending on the size of your bread) to your skillet over low / low-medium heat. Once melted, add the sandwich and toast until golden brown. Use a spatula / tongs to carefully flip and toast the other side until golden brown and the cheese is melty.
- Cut the sandwich in half with a sharp knife and enjoy.
How to store:
Keep your tuna salad refrigerated in an airtight container for up to 3 days. Don't let it sit out at room temperature for longer than 4 hours at any point.
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