Classic Tuna Melt- toasty bread, melted swiss cheese and a mayo-based tuna salad combine to make an amazingly delicious lunch. Easy to make with pantry staples.
Tuna Melts were so popular in the 70s and I grew up on them. I love anything with mayonnaise and when you add a buttery, crispy bread and melted cheese, I’m all over it.
Tuna Melt Recipe Tips:
- Use any kind of bread. I like to use a sturdy white bread like Pepperidge Farm. But you could use Rye Bread, Texas Toast, or sourdough bread.
- I use tuna packed in water, either chunk light or albacore. Although more expensive, I find the tuna in pouches tastes better and you don’t have to drain it like you do the tuna in the can.
- Any type of cheese can be used. Swiss is my favorite, but American or Provolone work great too.
- Add a few minced pickled jalapeno peppers if you want a spicy tuna melt.
- The tuna salad can be made in advance or just before you make the tuna melts.
- I find tuna to be plenty salty so I do not add any salt to my tuna salad, but you may want to.
- I like to add a few tomato slices to my sandwich, but they can be left out.
What to serve with a Classic Tuna Melt:
- potato chips
- Macaroni Salad
- Buttermilk Coleslaw
- Carrot Raisin Salad
Tuna is a great pantry staple to have on hand and has a long shelf life. I buy some whenever it is on sale.
Try These Other Tuna Recipes:
- Tuna Macaroni Salad
- Tomato Tuna Melt– a low carb recipe
- Tuna Salad Stuffed Jumbo Shells
- From Scatch Tuna Noodle Casserole
Classic Tuna Melt
- 1/3 cup mayonnaise
- 1 celery rib, finely diced
- 1/4 cup finely diced red onion
- 1 tablespoon sweet pickle relish, optional
- 3 (2.6-ounce) pouches chunk light or albacore tuna
- pinch of celery seed, optional
- salt and black pepper
- 6 slices sturdy white bread, I use Pepperidge Farm
- 1 1/2 tablespoons butter
- 3 slices swiss or provolone cheese
- 1 tomato, sliced and place on paper towels to soak up excess water
Combine first 6 ingredients in a medium bowl. Add salt and black pepper to taste.
Butter 1 side of each piece of bread. Place 1/3 of the tuna mixture on an unbuttered side of bread and top with tomato slices and cheese. Place a second piece of bread on top buttered side facing up.
Repeat to make 2 more sandwiches.
Heat a large nonstick pan or griddle over medium heat. Cook the sandwiches until golden on the bottom, flip over and continue to cook until cheese is melted, turning the heat down some if it is getting too browned.
Cut in half and serve.
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