4.0 from 3 votes
Tuna Melt Sandwich
Tuna melt sandwiches are easy to make and a delicious combination of creamy tuna salad and melted cheese sandwiched between two slices of crispy bread.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 sandwiches
Calories: 421 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 2 (5-ounce) cans white albacore tuna in water drained
- 2 celery stalks minced, about ¼ cup
- 1 small shallot minced
- ⅓ cup Greek yogurt full fat
- 1 lemon zested
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley chopped
For the Sandwiches:
- 8 lices multigrain bread or sandwich bread of choice
- 8 lices cheddar cheese
- 2 tablespoons unsalted butter divided
Instructions
- In a medium bowl, combine all of the tuna salad ingredients. Use a fork to flake the tuna, then stir until everything is well combined.
- Assemble the tuna melts by setting all of the bread on a work surface. Top each slice of bread with a slice of cheese. To four slices of bread, add about ½ cup of prepared tuna salad, smoothing it into an even layer. Top the tuna with remaining bread and cheese.
- In a large skillet, heat 1 tablespoon butter over medium-low heat. Once the butter is melted, add two sandwiches and cook for about 2 to 3 minutes per side, or until the bread is golden brown and the cheese has melted. To encourage melting, cover the sandwiches with a pot lid once you flip them over.
- Add remaining butter to the skillet and repeat the process with the remaining sandwiches.
Cup of Yum
Notes
- Storage: Transfer the leftover sandwich to an airtight container or tightly wrap in plastic wrap and store in the fridge for up to 3 days. To reheat, place the sandwiches in a dry skillet over medium heat and cook for 2-3 minutes per side or until heated through. Cover the skillet, if needed, to allow even heat distribution.
- Transfer the leftover sandwich to an airtight container or tightly wrap in plastic wrap and store in the fridge for up to 3 days. To reheat, place the sandwiches in a dry skillet over medium heat and cook for 2-3 minutes per side or until heated through. Cover the skillet, if needed, to allow even heat distribution.
- Tips:
- Drain the tuna well. Thoroughly drain the canned tuna to prevent the sandwich from becoming too watery and soggy.
- Thoroughly drain the canned tuna to prevent the sandwich from becoming too watery and soggy.
- Mix tuna salad well. Make sure to combine well so all the ingredients in the tuna salad are evenly distributed for balanced flavor in every bite.
- Make sure to combine well so all the ingredients in the tuna salad are evenly distributed for balanced flavor in every bite.
- Cover the skillet if necessary. After flipping the sandwiches, cover the skillet with a lid to trap heat and encourage cheese melting, resulting in a gooey, melted interior.
- After flipping the sandwiches, cover the skillet with a lid to trap heat and encourage cheese melting, resulting in a gooey, melted interior.
- Serve immediately. A classic tuna melt is best enjoyed hot off the skillet when the cheese is still gooey and the bread is crispy.
- A classic tuna melt is best enjoyed hot off the skillet when the cheese is still gooey and the bread is crispy.
Nutrition Information
Serving
1sandwich
Calories
421kcal
(21%)
Carbohydrates
30g
(10%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
75mg
(25%)
Sodium
826mg
(34%)
Potassium
392mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
661IU
(13%)
Vitamin C
16mg
(18%)
Calcium
379mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 421
% Daily Value*
| Serving | 1sandwich | |
| Calories | 421kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 826mg | 34% |
| Potassium | 392mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 379mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.