What kind of tuna is best for a tuna melt?

I recommend using albacore tuna packed in water . It’s mild, firm, and flakes beautifully, making it perfect for sandwiches. If you prefer a richer flavor, tuna in olive oil also works—just be sure to drain it well.

Can I use canned salmon instead of tuna?

Absolutely! If you’re not a fan of tuna or just want to switch things up, canned salmon is a great alternative. Just make sure to flake it and remove any small bones or skin before mixing.

What’s the best cheese to use?

Cheddar is classic, but other melty cheeses like Swiss , Monterey Jack , mozzarella , or even a combo of cheddar and provolone all work great. Use what your family loves or whatever’s in the fridge.

Can I make these in a skillet like a grilled cheese?

Yes, and it’s so good. Just make your sandwich fully assembled (like a grilled cheese), butter the outsides of the bread, and cook in a skillet over medium heat until golden and melty. It’s more hands-on than baking, but worth it if you want that crispy grilled finish.

Tuna Melt Recipe Easy Cheesy Family Favorite

Name: Tuna Melt Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cans (7 oz each) albacore tuna in water, drained; ½ cup mayonnaise; ¼ cup sour cream; 1 tablespoon Dijon mustard; 1 stalk celery, chopped; 2 tablespoons finely chopped red onion; ⅕ cup sweet pickle relish; 1½ tablespoons fresh chopped parsley, divided; ½ teaspoon dried dill weed; ¼ teaspoon freshly ground black pepper; 6 slices of sturdy bread (sourdough, rye, wheat, or pumpernickel); 12 thin slices of tomato; 1¼ cups shredded cheddar cheese

Description

This classic Tuna Melt Sandwich is warm, cheesy, and bursting with nostalgic comfort. Ready in just 20 minutes, it’s a quick, satisfying meal perfect for any day of the week.

Ingredients

Scale

2 cans (7 oz each) albacore tuna in water, drained
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 stalk celery, chopped
2 tablespoons finely chopped red onion
⅕ cup sweet pickle relish
1½ tablespoons fresh chopped parsley, divided
½ teaspoon dried dill weed
¼ teaspoon freshly ground black pepper
6 slices of sturdy bread (sourdough, rye, wheat, or pumpernickel)
12 thin slices of tomato
1¼ cups shredded cheddar cheese

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, mix tuna, mayo, sour cream, mustard, celery, red onion, relish, 1 tablespoon parsley, dill, and pepper until well combined.
Lightly toast the bread slices in a toaster or under a broiler.
Place toasted bread on a baking sheet and evenly divide tuna mixture on top.
Add 2 slices of tomato on each and top with shredded cheddar cheese.
Bake for 10–15 minutes, until cheese is melted and bubbly.
Optional: broil for 1–2 minutes for a crispier top.
Sprinkle with remaining parsley before serving.

Notes

Use albacore tuna in water for the best texture. Prepare tuna salad in advance for a quicker meal. For a twist, try using Swiss, provolone, or mozzarella cheese, or serve open-faced on toasted English muffins or inside bell peppers for a low-carb version.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 390
Sugar: 4g
Sodium: 670mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 27g
Cholesterol: 60mg