Here I’ll show you some tips and tricks to making the best Tuna Melt in the world!
A tuna melt is a timeless comfort sandwich. With many variations available, it can be hard to know the best approach. I’ve tested plenty of methods so you don’t have to — here are the techniques and tips I rely on to make a reliably delicious tuna melt.
Tuna Mayonnaise
Mixing tuna and mayo is the obvious start, but taking a few extra steps elevates the filling — and the filling is the star. Here’s how to build a flavorful tuna mayo that holds up inside the sandwich.
What kind of tuna to use?
Use canned tuna chunks, not flaked tuna. Chunks give better texture and hold together when mixed. I prefer tuna in spring water because it has a neutral flavor you can season to taste. Tuna packed in brine will be saltier; tuna in oil adds richness and a glossier texture.
Level up the mayo!
Always use full-fat mayonnaise for the best texture and flavor. To the mayo, add a touch of dijon mustard and lemon juice, then season with a pinch each of salt, black pepper and garlic powder. Add a small pinch of cayenne pepper if you like a little heat.
For freshness and bite, fold in chopped fresh parsley and finely sliced spring onion. These brighten the mix and add nice texture contrasts.
The Best Way to Make a Tuna Melt
With the tuna mayo ready, assemble the sandwich carefully so it stays crisp on the outside and melty inside.
Best Bread for a Tuna Melt?
Choose a relatively firm bread such as sourdough or a sturdy French bread. The filling is moist, and a softer loaf will go soggy quickly.
Best Cheese for a Tuna Melt?
I like a half-and-half mix of Cheddar and Mozzarella. Cheddar provides bold flavor while mozzarella delivers the stretchy melt. If you want more savory depth swap the mozzarella for Swiss or use extra cheddar.
Best Fillings for a Tuna Melt?
Common additions are thinly sliced tomato and pickles. Pat these dry before adding to the sandwich to avoid excess moisture and sogginess.
Tuna Melt FAQ
Can you make a tuna melt ahead of time?
Don’t fully assemble the sandwich ahead of time; it will get soggy. You can make the tuna mayo up to 2–3 days in advance, tightly covered in the fridge. Stir before using and let it sit at room temperature for about 15 minutes to take the chill off.
What else can I add to a tuna melt?
Try additions or substitutions like avocado, jalapeños, celery, red onion or crisply cooked bacon for variety.
What side goes with tuna melts?
- Crisp/Chip Recommendation: Ready Salted chips complement the tangy filling well.
- Side Recommendation: Hearty sides like garlic parmesan fries or spicy potato wedges pair nicely with a tuna melt.
How to make the best Tuna Melt (Full Recipe & Video)
A Tuna Melt sent from heaven
Equipment
- Small pot (for mayo)
- Small/medium mixing bowl (for tuna mayo)
- Non-stick pan and spatula/turner
- Sharp knife and chopping board
Ingredients
Tuna Melt
- 2 x 5oz / 145g cans of Tuna Chunks, drained
- 1/3 cup / 80g Mayonnaise
- 1 heaped tbsp finely diced Fresh Parsley
- 1 Spring Onion, finely diced
- 2 tsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/4 tsp each: Salt, Black Pepper, Garlic Powder (or to taste)
- 1/8 tsp Cayenne Pepper (optional)
Sandwich
- 6 slices of firm Bread (sourdough recommended)
- 4–5 square slices of Cheddar, as needed to fit the bread
- 4–5 square slices of Mozzarella, as needed
- 2 Beef Steak Tomatoes, sliced thin and patted dry (2–3 slices per sandwich)
- Bread & Butter Pickles, to preference, patted dry
- Butter, as needed for frying
Instructions
- In a small pot combine mayo, mustard, lemon juice, garlic powder, salt, black pepper and cayenne (if using). Stir to combine.
- Add drained tuna to a mixing bowl. Fold in parsley, spring onion and the mayo mixture. Use a fork to combine, then set aside.
- Spread one side of each bread slice with butter. Place 2–3 slices butter-side-down in a cold pan. Layer cheddar, tuna, tomato, pickles and finish with mozzarella. Top with the remaining slices butter-side-up. Turn heat to low-medium and fry both sides until golden and the cheese is melted and gooey.
- If your pan fits only two sandwiches at a time, prepare the third while you cook the first two. Slice in half and serve immediately.
Quick Demo
Notes
a) Pickles: In the UK look for gherkins. You can finely dice about 1 tablespoon and mix them into the tuna mayo, or leave them out if you prefer.
b) Extras/Subs: Try avocado or crispy bacon instead of pickles. Swap mozzarella for more cheddar or Swiss. Replace spring onion with red onion, or add diced celery for crunch. Use chilli flakes instead of cayenne if preferred.
c) Make Ahead: The tuna mix keeps well for 2–3 days in the fridge, tightly covered. Stir before using; it can release some liquid as it rests.
d) Calories: Nutrition info is provided per sandwich as a guide.
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