Tuna Melt

By Lidey Heuck

Updated Jan. 22, 2021

Tuna Melt
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
15 minutes
Rating
4(3,262)
Comments
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Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth’s lunch counter in Charleston, S.C., when the cook didn’t notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there’s no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

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Ingredients

Yield:4 servings
  • 3(6-ounce) cans solid, water-packed tuna, drained
  • ¾cup mayonnaise
  • ¼cup finely chopped cornichons or small kosher dill pickles
  • 3tablespoons minced red onion
  • 2tablespoons lemon juice
  • 1packed tablespoon minced fresh dill (optional)
  • 2teaspoons whole-grain mustard
  • ¼teaspoon kosher salt
  • ¼teaspoon black pepper
  • 8slices rye or sourdough bread, cut ½-inch thick
  • 8sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
  • 4tablespoons softened unsalted butter, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1303 calories; 55 grams fat; 15 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 23 grams polyunsaturated fat; 146 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 57 grams protein; 2373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.

  2. Step 2

    Depending on the size of your bread, spoon ⅓ to ½ cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about ½ tablespoon butter.

  3. Step 3

    Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.

  4. Step 4

    Meanwhile, spread the top of the each sandwich with another ½ tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

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Ratings

4 out of 5
3,262 user ratings
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Comments

VR46

Instead of buttering the bread, use a little mayonnaise. You're welcome :)

eddbon1

In the mid 1940s I was 13 years old and my mother asked why I put cheese slices in my tuna sandwich and then into the broiler. I had no answer other than I thought of it and it tasted good.

pecorinaromana

I added pickled onions (apple cider vinegar and maple syrup) as a sandwich ingredient along with avocado. I also slathered each side of my sourdough with Mayo before I toasted it on a buttered griddle. The result was divine - best tuna melt I ever had.

NotSheepishInSeattle

If mayo-averse, yogurt, dairy or otherwise, does the job, with either no or far less lemon juice.

Helen Q

Use mayo on the outsides instead of butter. Makes a nice crisp grilled sandwich.

Anita

I make this melt like once a week! I add celery and use celery salt instead of regular.

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