Tuna Melt Sandwich

Name: Tuna Melt
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: T4
Ingredients: Two 6-oz. cans oil-packed tuna, oil reserved; ⅓ cup mayonnaise, plus more; 1 tsp. fresh lemon juice; ½ celery rib, finely chopped; ¼ cup finely chopped chives; 2 Tbsp. finely chopped parsley leaves; Kosher salt and freshly ground black pepper; Eight ½-in. slices multigrain, caraway rye, or other hearty bread; 1 cup coarsely grated Swiss, cheddar, or Monterey Jack cheese

The diner classic is easy to master with a few key ingredients—and a generous helping of cheese.

Serves
T4
Time
20 minutes

PHOTOGRAPHY BY BELLE MORIZIO

By SAVEUR Editors

Updated on March 21, 2023

Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use the water-packed version for this classic tuna melt recipe, drain off the liquid before mixing and increase the amount of mayonnaise called for to half a cup.

This recipe originally ran alongside Colman Andrews’ 2003 article, “Greater Tuna.”

Ingredients

Two 6-oz. cans oil-packed tuna, oil reserved
⅓ cup mayonnaise, plus more
1 tsp. fresh lemon juice
½ celery rib, finely chopped
¼ cup finely chopped chives
2 Tbsp. finely chopped parsley leaves
Kosher salt and freshly ground black pepper
Eight ½-in. slices multigrain, caraway rye, or other hearty bread
1 cup coarsely grated Swiss, cheddar, or Monterey Jack cheese

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Instructions

Step 1

In a medium bowl, use a fork to break up the tuna into its reserved oil. Mash the mayonnaise and lemon juice into the tuna, adding a bit more mayonnaise if necessary, until the mixture has the consistency of a coarse purée. Stir in the celery, chives, and parsley, then season to taste with salt and black pepper.

Step 2

Preheat the broiler. Lightly toast bread, then divide the tuna salad equally among 4 of the slices. Top each serving of tuna salad with ¼ cup of the cheese, then broil until the cheese is melted but not browned, about 1 minute. Top with the remaining toast slices, slice each tuna melt in half if desired, and serve hot.

In a medium bowl, use a fork to break up the tuna into its reserved oil. Mash the mayonnaise and lemon juice into the tuna, adding a bit more mayonnaise if necessary, until the mixture has the consistency of a coarse purée. Stir in the celery, chives, and parsley, then season to taste with salt and black pepper.
Preheat the broiler. Lightly toast bread, then divide the tuna salad equally among 4 of the slices. Top each serving of tuna salad with ¼ cup of the cheese, then broil until the cheese is melted but not browned, about 1 minute. Top with the remaining toast slices, slice each tuna melt in half if desired, and serve hot.