Can I make tuna melts in a pan instead of the oven?

Absolutely! Heat a skillet over medium heat and cook the sandwiches for about 3-4 minutes per side until golden brown and the cheese has melted. This stovetop method works wonderfully and gives you more control over the toasting process.

How can I prevent my tuna melt from getting soggy?

The key is removing excess moisture from all components. Drain the tuna thoroughly, pat tomato slices dry with paper towels, and don't overdo the mayonnaise. Also, toasting the bread slightly before adding fillings can create a barrier against moisture.

What's the best type of tuna to use for tuna melts?

Solid white albacore tuna generally has the best texture and flavor for tuna melts, but chunk light tuna works well too. Both oil-packed and water-packed work—oil-packed has more flavor, while water-packed is lower in calories.

Can I make these tuna melts without mayonnaise?

Definitely! Greek yogurt makes an excellent substitute, either completely replacing the mayo or using half mayo and half yogurt. You can also try mashed avocado or hummus for different flavor profiles.

Tuna Melt Recipe - Evelynseats

Name: Tuna Melt Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup mayonnaise; Juice of 1/2 lemon; 1/2 tsp crushed red pepper flakes (optional); 2 (6-oz.) cans tuna; 1 rib celery, finely chopped; 2 dill pickles, finely chopped; 1/4 cup finely chopped red onion; 2 Tbsp freshly chopped parsley; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 slices bread, such as sourdough; 4 Tbsp butter; 1 tomato, sliced; 8 slices cheddar cheese

Description

This classic Tuna Melt is a comforting, cheesy sandwich made with a savory tuna salad, fresh tomatoes, and melty cheddar on crispy, golden sourdough bread. Ready in under 30 minutes, it’s the perfect main-course meal for a quick weeknight dinner or a satisfying lunch.

Ingredients

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For the Tuna Salad

- 1/3 cup mayonnaise
- Juice of 1/2 lemon
- 1/2 tsp crushed red pepper flakes (optional)
- 2 (6-oz.) cans tuna
- 1 rib celery, finely chopped
- 2 dill pickles, finely chopped
- 1/4 cup finely chopped red onion
- 2 Tbsp freshly chopped parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste

For Assembly

8 slices bread, such as sourdough
4 Tbsp butter
1 tomato, sliced
8 slices cheddar cheese

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Instructions

Prepare the Tuna Salad: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the mayonnaise, lemon juice, and crushed red pepper flakes (if using). Drain the tuna and add to the bowl. Use a fork to break up the tuna into flakes. Add celery, pickles, red onion, and parsley to the mixture. Toss to combine, then season with salt and pepper to taste.
Assemble the Sandwiches: Butter one side of each bread slice. Place 4 slices of bread on a work surface, buttered side down. Top each with approximately 1/2 cup of the tuna salad, 2 to 3 tomato slices, and 2 slices of cheddar cheese. Cover each with another slice of bread, buttered side facing up.
Bake the Tuna Melts: Arrange the sandwiches on a large baking sheet. Bake in the preheated oven for 5 to 8 minutes, or until the cheese is melted and the bread is golden and crispy.
Serve: Remove from the oven and let the sandwiches cool slightly before slicing. Serve hot and enjoy!

Notes

For an even crispier sandwich, you can toast the bread lightly before assembling.
Feel free to use different types of cheese such as Swiss or provolone for a slight twist.
Adding a slice of avocado can make the sandwich creamier.
If you prefer, you can cook these sandwiches in a skillet on the stovetop instead of baking.
Use whole grain or gluten-free bread for dietary preferences.

Nutrition

Serving Size: 1 sandwich
Calories: 1313
Sugar: 8g
Sodium: 1950mg
Fat: 73g
Saturated Fat: 25g
Unsaturated Fat: 42g
Trans Fat: 1g
Carbohydrates: 100g
Fiber: 6g
Protein: 64g
Cholesterol: 158mg