Tuna Melt
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Tuna melt with cheddar, celery, red onion, and a lightly dressed tuna filling. Make two crisp skillet sandwiches with tips for draining tuna and melting the center.
A tuna melt is a hot sandwich that combines tuna salad and melted cheese with crisp toasted bread for a quick pantry lunch. This closed skillet version layers sharp cheddar around a lightly dressed tuna filling with celery, red onion, Dijon, and lemon. Drain the tuna thoroughly and keep the filling in a thin, even layer. Those two details make the sandwich easier to flip and help the center warm before the bread gets too dark. You need about 20 minutes when both sandwiches fit in the pan.
How to make Tuna Melt
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
10 minRest
1 minTotal
21 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Fine-mesh strainer
- Mixing bowl and fork
- Measuring spoons
- Knife and cutting board
- Broad spatula
- Skillet lid, optional
Ingredients
- •1 can water-packed tuna (5 ounces), well drained
- •2 tablespoons mayonnaise
- •1 teaspoon Dijon mustard
- •2 tablespoons finely diced celery
- •1 tablespoon finely diced red onion
- •1 teaspoon fresh lemon juice
- •1/8 teaspoon freshly ground black pepper
- •4 slices sturdy white sandwich bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •4 ounces sharp cheddar, thinly sliced
Instructions
- 1
Mix a thick tuna filling
Press the tuna gently in a fine-mesh strainer to remove excess water, then transfer to a bowl and flake with a fork. Stir in the mayonnaise, Dijon, celery, red onion, lemon juice, and pepper. The filling should hold together on the fork with no watery puddle. Divide into two equal portions.
- 2
Sandwich the tuna between cheddar
Spread the butter evenly over one side of each bread slice. Place two slices butter-side down on a cutting board. Add half the cheddar, then spread one portion of tuna evenly over each slice, leaving a small border at the edges. Add the remaining cheddar and close with the other bread slices, butter-side up.
- 3
Grill slowly and rest
Place both sandwiches in a 12-inch skillet over medium-low heat, starting with an unheated pan. Cook for 4–5 minutes, until the bottoms are golden, then flip gently with a broad spatula. Cook for another 4–5 minutes, until the second sides are crisp, the cheddar has melted, and the filling is hot through the center. If the bread colors too fast, lower the heat. If needed, cover for 30–60 seconds to help warm the center, then uncover for the final minute. Rest on a cutting board for 1 minute before slicing.
Variation
- Swap cheddar for the same weight of Swiss or Monterey Jack. - Use sturdy sourdough instead of white bread, keeping the slices about 1/2 inch thick. - Replace red onion with the same amount of finely chopped scallion. - For a little heat, add a small pinch of cayenne to the tuna filling. Serve tomato slices or pickles alongside rather than adding more moisture to the sandwich.
Questions and answers
What cheese is best for a tuna melt?
Sharp cheddar adds a savory flavor that stands up to the tuna and Dijon. Swiss and Monterey Jack also work; slice the cheese thinly so it melts before the bread gets too dark.
How do you keep a tuna melt from getting soggy?
Drain and gently press the tuna before mixing, use a measured amount of mayonnaise, and keep wet toppings out of the filling. Finish the sandwich uncovered so steam does not soften the crust.
Can you make a tuna melt in a frying pan?
Yes. Use a roomy skillet over medium-low heat and cook both sides until golden, the cheese is melted, and the center is hot. Starting in a cool pan gives the filling more time to warm as the bread toasts.
Do I need to cook canned tuna before making a tuna melt?
Canned tuna is already cooked, so you do not need a separate raw-fish cooking step. Drain it, mix the filling, and heat the assembled sandwich through in the skillet.
Can I make tuna melt filling ahead of time?
Yes. Refrigerate the tuna filling in a covered container and use within 2 days for best quality. A cold filling may need a little extra time over low heat; cover briefly, then finish uncovered.
Can I use oil-packed tuna?
Yes, but drain it thoroughly and start with 1 tablespoon mayonnaise, adding more only if needed to bind the filling. Oil-packed tuna changes the richness and can make the mixture looser if not drained well.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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