- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 170 g
- 3 tbsp
- 1 tsp
- 2 tbsp
- 2 tbsp
- 1 tsp
- 1 pinch
- 4 slices
- 2 tbsp
- 80 g
Process
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Drain the canned tuna thoroughly and flake it into a bowl with a fork, breaking up any large chunks.
Add the mayonnaise, Dijon mustard, chopped dill pickles, minced red onion (if using), lemon juice, and black pepper. Stir until evenly combined and creamy.
Taste the tuna salad and adjust with a little more lemon juice or pepper if needed. It should be moist but not runny.
Butter one side of each sourdough slice with the softened unsalted butter.
Place two slices butter-side down on a work surface. Divide the tuna salad between them and spread it evenly to the edges.
Top the tuna salad with the shredded cheddar cheese, then close each sandwich with a remaining slice of bread, buttered side facing out.
Heat a non-stick skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese has melted.
If the cheese is not fully melted but the bread is browning quickly, cover the pan with a lid for 1 minute off the heat to let the steam finish melting the cheese.
Transfer to a cutting board, let rest for 1 minute, then cut in half and serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is wet tuna salad: drain the canned tuna very well and pat it dry with paper towels before mixing, otherwise the bread steams and turns soggy instead of crisp.
- Grate the cheddar instead of slicing it. Shredded cheese melts faster and more evenly, so the sandwich is done before the bread burns.
- Use medium heat, not high. High heat browns the buttered bread before the cheese has a chance to melt, leaving you with a burnt crust and cold center.
- Press the sandwich gently with a spatula as it cooks. This improves contact with the pan and gives an even, golden crust.
- If your bread is very soft, toast it lightly first without butter, then assemble and griddle. This adds structure so the sandwich does not collapse.
Substitutions
- sourdough bread→country white, rye, or gluten-free bread
- cheddar cheese→Gruyere, Swiss, or mozzarella
- mayonnaise→Greek yogurt for a lighter filling
- dill pickles→capers or chopped cornichons
- Dijon mustard→yellow mustard or 1 tsp prepared horseradish
Storage & reheating
Store the tuna salad filling separately from the bread in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best eaten immediately; if you must store them, wrap tightly in foil and refrigerate for up to 1 day, then reheat in a 180°C oven for 8 to 10 minutes until the bread re-crisps and the cheese melts. Do not microwave assembled sandwiches, as the bread will become rubbery.
FAQ
The questions we get asked most
Why is my tuna melt soggy?
The usual cause is wet tuna salad or under-drained tuna. Drain the canned tuna well, press it in a sieve or pat it with paper towels, and keep the filling thick rather than runny. Also butter the outside of the bread, not the inside, so the bread toasts instead of soaking up moisture.
Can I make tuna melt sandwiches ahead of time?
You can mix the tuna salad up to 3 days ahead and keep it covered in the fridge. Assemble and griddle the sandwiches just before serving, because a pre-made sandwich will go soft. If you need to assemble ahead, keep the filling and bread separate and build them when you are ready to cook.
How do I know when the tuna melt is done?
The bread should be deep golden brown on both sides and the cheese should be fully melted and slightly oozing at the edges. If you press the top of the sandwich gently and it feels soft and gives slightly, the cheese is melted. If the bread is browning too fast, lower the heat and cover the pan for a minute.
Can I use a different cheese for a tuna melt?
Yes. Sharp cheddar is classic, but Gruyere, Swiss, or mozzarella all melt well. Avoid very hard cheeses like Parmesan alone, as they do not melt smoothly. A mix of cheddar and mozzarella gives both flavor and a good stretch.
Can I freeze a tuna melt?
Freezing an assembled tuna melt is not recommended because the bread becomes soggy and the texture of the tuna salad suffers. You can freeze the tuna salad filling alone for up to 1 month in an airtight container; thaw overnight in the fridge and stir well before using.
What can I use instead of mayonnaise in tuna salad?
Greek yogurt works as a lighter substitute, though it is tangier. You can also use a mix of half mayonnaise and half Greek yogurt. For a dairy-free option, use a vegan mayonnaise or mashed avocado with a squeeze of lemon.
How do I keep the bread from burning before the cheese melts?
Cook over medium heat and use shredded cheese rather than thick slices, as it melts faster. If the bread is already golden but the cheese is not melted, cover the pan with a lid for 1 minute off the heat. The trapped steam will finish melting the cheese without burning the crust.
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