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The perfect tuna melt recipe with crispy sourdough tomato and melted cheddar
Lamy Lamy

The Perfect Tuna Melt

A crisp, gooey tuna melt with creamy tuna salad, ripe tomato, sharp cheddar, and golden sourdough, ready in only 15 minutes.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Tuna Melts
  • 2 5-ounce cans tuna in water drained very well
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup celery finely diced
  • 2 tablespoons red onion finely diced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 8 slices sourdough bread
  • 8 slices sharp cheddar cheese
  • 1 large tomato thinly sliced and patted dry
  • 4 tablespoons unsalted butter softened

Equipment

  • Large mixing bowl
  • Large skillet nonstick or cast iron
  • spatula

Method
 

  1. Combine the drained tuna, mayonnaise, Dijon, celery, red onion, parsley, lemon juice, salt, and pepper. Stir gently until creamy but still textured.
    Ingredients for the perfect tuna melt with tuna salad sourdough cheddar and tomatoes
  2. Butter one side of every bread slice. Place four slices butter-side down, then layer each with cheddar, tuna filling, tomato, another slice of cheddar, and the remaining bread with the buttered side facing out.
  3. Heat a large skillet over medium-low to medium heat. Cook the sandwiches for 3 to 4 minutes, pressing lightly, until the bottoms are deeply golden.
  4. Flip carefully and cook for 2 to 4 minutes more, until the second side is crisp and the cheese is fully melted.
    Crispy tuna melt sandwiches with tomatoes and melted cheddar in a skillet
  5. Rest the sandwiches for 1 minute, then slice diagonally and serve immediately.

Notes

  • Drain the tuna thoroughly so the bread stays crisp.
  • Pat tomato slices dry before assembling.
  • Keep the heat moderate so the cheese melts before the bread burns.
  • Refrigerate leftover tuna filling for up to 2 days.