Canned tuna helped get me through college, and I still have a soft spot for it even as an adult. I love me a classic tuna melt, and if you do too, this budget-friendly recipe definitely has your name on it. There’s something nostalgic about a diner-style tuna melt that’s slathered in butter and then crisped to perfection. The crunchy toast hugs the creamy, savory tuna salad filling, sandwiched between the warm, gooey richness of melted cheddar cheese. It’s essentially a grilled cheese taken to the next level.
Tuna melts are one of those sandwiches I never get bored of making. There are endless ways to jazz them up—adding capers, lemon, fresh herbs, yogurt, mustard, hot sauce, or crunchy veggies like cucumber or peppers. Between switching up the bread and cheese and layering in extras like avocado, tomato, or bacon, I almost never end up with the same sandwich twice.
I like to keep my tuna melt simple, and combine the tuna with my favorite pickles, sharp red onions, crunchy fresh celery, and creamy mayo. Whether you’re reliving dorm room dinners or just craving something cozy, this tuna melt hits the spot every single time!
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Gather and prepare all ingredients.
Prepare the tuna: In a medium bowl, combine 2 5-oz. cans tuna, 2 celery ribs, ½ small red onion, 2 dill pickle spears, ⅓ cup mayonnaise, ¼ tsp salt, and ¼ tsp pepper, mixing until well combined.
Assemble the sandwiches: Lay the sourdough bread on a flat surface and top each with a slice of cheddar cheese. Divide the tuna mixture between four slices of bread, then cover with the remaining 4 slices to form the sandwiches.
Cook the sandwiches: Melt 1 Tbsp butter in a medium skillet over medium heat. Toast two sandwiches on one side for 3-4 minutes, until golden brown. Then add another tablespoon of butter, carefully flip the sandwiches, and cook for 3 more minutes. Repeat with the remaining sandwiches and butter.
Serve: Serve the sandwiches with your favorite sides. Enjoy!
When I serve a tuna melt, I like to round it out with sides that balance all that cheesy, buttery goodness. Crispy chips are a must, especially when paired with fresh veggies dipped in homemade hummus for a little crunch and freshness. If I’m in the mood for something cozy, a bowl of butternut squash soup makes the perfect comforting companion. And on nights when I want to lean fully into comfort food, air fryer french fries are always a winning choice.
If you don’t want to make all 4 sandwiches at the same time, the tuna salad can be stored in an airtight container in the refrigerator for 3-4 days.
If you’ve prepared the sandwiches and toasted them, but there are leftovers, wrap them up tightly and store them in the fridge for 3-4 days. Reheat by popping them in the toaster until the cheese melts and the bread crisps up again.
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