Crispy tuna melts
A crispy tuna melt is a cozy lunch built from tuna salad, sharp cheddar and buttery toasted bread. Lemon, pickle and red onion keep the filling bright instead of heavy. Cheese on both sides glues everything together. It comes together in 15 minutes from pantry staples.
- 15 minTotal time
- 2Servings
- 560kcal / serving
- 34 gProtein
The science: why this works
Acid and crunch lighten tuna salad
Mayonnaise is rich and fatty, which can feel heavy. Lemon juice and pickle add acid, and onion adds sharp crunch. These contrasts keep your palate fresh bite after bite, so the salad tastes light even though it is creamy.
Learn: Add acid at the end →Cheese as glue
Putting cheddar below and above the tuna means the melted cheese bonds the filling to both slices of bread. The sandwich holds together instead of sliding apart. Cheese also acts as a barrier that keeps the bread crisp.
Learn: Melt cheese gently →Butter and low heat make a golden crust
Butter contains milk solids that brown into a nutty crust, and moderate heat gives the cheese time to melt first. A lid traps warmth so the middle gets hot. The bread stays crisp instead of scorching.
Learn: Browning butter →Crispy tuna melts
15 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 1 cantuna, drained
- 2 tbspmayonnaise
- 1 tspdijon mustard
- ½red onion, finely chopped
- 1pickle, finely chopped
- ½lemon
- 4 slicesbread
- 60 gcheddar, grated
- 15 gbutter, soft
- Black pepper
Method
Tips for the best result
- Drain the tuna very well so the filling does not make the bread soggy.
- Butter right to the edges of the bread for even browning.
- Let the sandwich rest for a minute before cutting so the cheese sets.
Swaps
- Swap the cheddar for swiss for a milder, nuttier melt.
- Swap the mayonnaise for plain Greek yogurt for a tangier, lighter filling.
- Swap the red onion for chopped celery for extra crunch.
Storing and reheating
Store leftover tuna salad in the fridge for up to 3 days. Cook the melt fresh for the best crunch. Reheat any leftover sandwich in a pan over medium-low heat until hot, to 165°F (74°C).
Crispy tuna melts: questions
How do you keep a tuna melt from getting soggy?
Drain the tuna very well and use cheese on both sides of the filling. Toasting in a pan with butter makes a crisp barrier. Serve it straight away.
What cheese is best for a tuna melt?
Sharp cheddar is the classic choice for its flavor and melt. Swiss and provolone also work. Choose a cheese that melts smoothly.
Can I use a different canned fish?
Yes, canned salmon works in the same way. Drain it well and flake it. Season it with the same lemon, pickle and mustard.
