Tuna Melt

This easy Tuna Melt recipe teaches you how to turn regular old canned tuna into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado and more, this 10-minute dish will become an instant family favorite.

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Updated July 2022

Healthy Tuna Melt Sandwich

Looking for quick and easy lunch idea? 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.

Whenever we have to whip up some packed school or work lunches during a busy morning, we’ll throw together a few tuna melt sandwiches, toss an ice pack into the lunchboxes and go about my day. Nothing beats a nutritious meal that’s made in minutes with no cooking required. 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:

• Canned Tuna: This wild and sustainably pole and line caught Albacore tuna in water is my 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
• Celery: Diced.
• Red Onion: Finely chopped.
• Chopped Fresh Parsley and Dill
• Kosher Pickles or Capers: Finely chopped. The lemony brine is the secret to the best Tuna Salad!
• Vegan Mayo or Whole30-Compliant Mayonnaise: 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.
• Dijon Mustard
• Lemon Juice: Freshly squeezed.
• Fine Sea Salt: Or pink salt, added to taste.
• Freshly Cracked Black Pepper: To taste.

For the Sandwich:

• Gluten-free Sourdough Bread: 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. We found using thick sourdough bread slices produced the best results.
• Butter: Use dairy-free or regular butter. Miyokos or fave brand of your choice.
• Cheese slices: Dairy-free or regular cheese slices. Violife, Chao, Miyokos or fave brand of your choice.
• Baby spinach: Lettuce or kale work too.
• Tomatoes: We like Heirloom tomatoes but any tomatoes will work.

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

1. Drain Tuna: Open each can of tuna and drain them well. To ensure that all of the liquid is drained, dump the tuna in a colander and set it over a large bowl for a few minutes while you chop up the vegetables.
   Prep Veggies: Chop the celery, onion, avocado, parsley, dill and pickles / capers.
2. Combine Ingredients: Add the drained tuna, chopped veggies, mayo, Dijon mustard, fresh lemon juice, salt and black pepper to a large bowl and use a fork or spoon to toss and combine.
3. Season: Taste the mixture and add more salt, pepper and/or Dijon mustard as desired.
4. Serve or Chill: You can eat your tuna salad straight out of the bowl or cover it and chill it in the fridge for 1 hour before you enjoy it.

For the Sandwich:

1. Assemble the Sandwich: 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.
2. Cook: 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.
3. Cut in half and enjoy: Cut the sandwich in half with a sharp knife and enjoy.

Tips for Success

Anyone can make a flawless tuna salad sandwich with cheese. Use these tips and tricks to your advantage!

• 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.

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

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

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.

More Wholesome Seafood Dishes

• Tilapia and Kale Slaw Tacos
• Air Fryer Salmon Salad
• Zucchini Noodles With Pan-Seared Shrimp

5 from 1 vote

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Tuna Melt

Prep Time

10 mins

Total Time

10 mins

 

This easy Tuna Melt recipe teaches you how to turn regular old canned tuna into an irresistible snack or meal! Made with crunchy celery, sharp red onion, creamy avocado and more, this 10-minute dish will become an instant family favorite. 

Course: Salad

Cuisine: American

Keyword: healthy tuna salad, how to make tuna salad, tuna melt, tuna sandwich

Servings: 1 serving

Calories: 367 kcal

Author: Kelly

Ingredients

• 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

Instructions

1. 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.

2. 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).
3. Arrange the spinach on top (use more or less as needed).
4. Scoop the tuna evenly on top.
5. Layer the slices of tomato over the tuna. Season with salt and black pepper.
6. Top with a final layer of the cheese slices. Close the sandwich with the top bread slice, pressing down gently.
7. 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.
8. Cut the sandwich in half with a sharp knife and enjoy.

Recipe Notes

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.

Nutrition Facts

Tuna Melt

Amount Per Serving (1 g)

Calories 367 Calories from Fat 261

% Daily Value*

Fat 29g45%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 25g50%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.