Classic Tuna Melt Sandwich
Golden multigrain toast, creamy tuna with finely diced celery, and melted cheddar make this a closed skillet tuna melt. A slice of cheese on each side of the filling helps hold the sandwich together when it is flipped and cut.
Cook over medium-low heat so the bread turns golden while the filling warms and the cheese melts. The timing depends on the pan and sandwich thickness; use the bread and cheese as your guides.
Ingredients
- 1 (5-ounce) can tuna, well drained (about 115g)
- 3 tablespoons mayonnaise (about 40g)
- 1 small rib celery, finely diced (about 2 tablespoons; 20g)
- 1/8 teaspoon fine salt, or to taste
- A few grinds black pepper, or to taste
- 4 slices multigrain or whole-grain bread (about 140g)
- 4 thin slices cheddar cheese (about 80g)
- 2 tablespoons softened butter, as needed for a thin coating (about 30g)
How to Make a Tuna Melt in a Skillet
- Mix the filling: Drain the tuna thoroughly and flake it into a bowl. Stir in the mayonnaise, celery, salt, and pepper. The mixture should hold together without liquid pooling in the bowl.
- Assemble the sandwiches: Butter one side of each bread slice in a thin, even layer. Place two slices buttered-side down, then top each with a slice of cheddar. Divide the tuna filling between them, keeping it inside the bread edges. Add the remaining cheddar and bread, buttered-side up.
- Toast the first side: Warm a large skillet over medium-low heat. Add the sandwiches without crowding them; cook in batches if needed. Cook uncovered, checking after about 3 minutes, until the undersides are golden brown.
- Flip and finish: Turn each sandwich carefully with a wide spatula. Cook for about 3 to 4 minutes more, until both sides are golden, the cheese has melted, and the filling is warm. Lower the heat if the bread browns before the cheese melts. Press only gently if needed for even contact; pressing hard can push out the filling.
- Cut and serve: Let the sandwiches rest for about 1 minute. Cut each diagonally into two triangular halves and stack them with the tuna, celery, and melted cheddar visible at the cut edges.
Cheese and Filling Variations
American, Monterey Jack, or Gouda can replace the cheddar. For a tangier filling, stir 1 to 2 teaspoons of pickle relish or finely chopped dill pickle into the tuna salad. A griddle can also be used in place of the skillet.
Serving and Make-Ahead
Serve the tuna melts hot, with potato chips, pickles, or a side salad if desired. The tuna salad can be made ahead and kept covered in the refrigerator for up to 3 days. Assemble and cook the sandwiches close to serving time for crisp toast; the make-ahead guidance applies to the filling, not assembled sandwiches.
Nutrition
Approximate nutrition per serving (1 sandwich): 645 calories, 34g protein, 43g fat, and 34g carbohydrates. Per 100g: approximately 305 calories, 16g protein, 20g fat, and 16g carbohydrates. Values vary with the bread, cheese, mayonnaise, and amount of butter used.
Equipment
- Mixing bowl
- Large skillet
- Wide spatula
Ingredients
- 1 (5-ounce) can tuna, well drained (about 115 g)
- 3 tablespoons mayonnaise (about 40 g)
- 1 small rib celery, finely diced (about 2 tablespoons; 20 g)
- 1/8 teaspoon fine salt, or to taste
- A few grinds black pepper, or to taste
- 4 slices multigrain or whole-grain bread (about 140 g)
- 4 thin slices cheddar cheese (about 80 g)
- 2 tablespoons softened butter, as needed for a thin coating (about 30 g)
Instructions
- Drain the tuna thoroughly and flake it into a bowl. Stir in the mayonnaise, celery, salt, and pepper until the mixture holds together without liquid pooling.
- Butter one side of each bread slice in a thin, even layer. Place two slices buttered-side down and top each with a slice of cheddar.
- Divide the tuna filling between the sandwiches, keeping it inside the bread edges. Add the remaining cheddar and bread, buttered-side up.
- Warm a large skillet over medium-low heat. Add the sandwiches without crowding them, cooking in batches if needed.
- Cook uncovered, checking after about 3 minutes, until the undersides are golden brown.
- Carefully flip each sandwich with a wide spatula. Cook for about 3 to 4 minutes more, until both sides are golden, the cheese has melted, and the filling is warm.
- Let the sandwiches rest for about 1 minute, then cut each diagonally into two halves and serve.
Tips
- Drain the tuna thoroughly so the filling does not become watery.
- Cook over medium-low heat so the bread browns while the cheese melts.
- Check the undersides after about 3 minutes and lower the heat if the bread browns too quickly.
- Press gently only if needed for even contact; pressing hard can push out the filling.
- Avoid crowding the skillet and cook in batches if needed.
Variations
- Alternative Cheeses: Replace the cheddar with American, Monterey Jack, or Gouda.
- Pickle Tuna Melt: Stir 1 to 2 teaspoons of pickle relish or finely chopped dill pickle into the tuna salad.
- Griddle Tuna Melt: Cook the sandwiches on a griddle instead of in a skillet.