This tuna melt is spicy, gooey, cheesy and satisfying. Totally my idea of a perfect lunch when the weather gets cold and I want something warm, melty and comforting.
My tuna melt recipe, like many, has evolved over the years. Most recently I was inspired by a recipe in Chrissy Teigen’s first cookbook, Cravings. I love that cookbook. Not only does every recipe look amazing the book is so entertaining to read.
Original recipe can be found here.
Canned tuna: It sounds like a lot of tuna for two sandwiches but, honestly, I wouldn’t use less. The tuna is the star of the show and you want a good quantity.
Red onion: Adds some nice crunch.
Dill pickle: I generally use finely diced dill pickle in place of relish simply because of what I keep on hand.
Mustard: I’m not a big mustard fan but I do like the bite of a little spicy brown mustard.
Sriracha and red pepper flakes: To bring the heat. I wouldn’t have it any other way.
Mayo: To make the mixture rich and creamy.
Sliced bread: I like whole grain bread; Husband prefers white bread. Whatever you like.
Tomato: Vine ripened and garden fresh tomatoes if at all possible. As I live in Minnesota in December the answer would be not possible. But a fresh tomato is an essential part of this sandwich.
Sliced cheese: Cheddar is amazing. We used Muenster which was also wonderful.
Combine tuna with onion, pickle, mustard and spices. Slowly add the mayonnaise. The goal is a mixture that is creamy but stays together. My first attempt was messy! Really good, but messy.
The sandwich is then assembled and toasted. I find 3-5 minutes a side does the trick. You want the bread nicely browned and the cheese melted.
Slice in half and enjoy. I love serving this sandwich with oven fries!
What beats a combination of soup and a sandwich? My chunky tomato soup is also a delicious accompaniment to the tuna melt. Enjoy!
- 2 (5-ounce) cans water-packed white tuna drained
- ¼ cup red onion finely diced
- 2 Tbsp dill pickle finely diced
- 1 tsp brown spicy mustard
- 1 tsp Sriracha
- red pepper flakes to taste
- fresh ground black pepper
- 1-2 Tbsp mayonnaise
- unsalted butter at room temperature
- 4 slices of bread
- 2-3 slices vine-ripened tomato
- cheese slices
- In a bowl, combine the tuna, onion, pickle, mustard, Sriracha and pepper; mix until incorporated. Slowly add mayo, starting with one tablespoon until somewhat creamy but not sloppy.
- Spread tuna mixture evenly on two pieces of bread. Top with tomato and cheese slices. Top with remaining slices of bread and butter the top layer of bread.
- Heat a heavy skillet over low heat and place sandwich buttered side down in the skillet. Butter the other side before turning sandwich.
- Toast the sandwiches until the cheese is melted and the bread is golden and toasted. Serve warm.