A real tuna melt and a simple tuna sandwich with cheese microwaved at home are like comparing a sit-down meal to a snack eaten standing over the sink. While both of these meals cost the same and are made of the same ingredients and look the same on a plate, the major differentiating factor is how the meal is constructed.
Real tuna melts have a toasted base, a filling that won’t make the bread soggy, and a top cheese layer that is fully melted and has some browning on the edges. The sandwich with melted cheese has none of these features.
This tuna melt satisfies all three criteria. You completely drain the tuna. You toast the bread for half the time before adding the cheese. Lastly, broil the cheese for 30 seconds. Total time should be around 20 minutes. The end product looks like diner-quality melts you would get at the counter, not the mushy one that you would have passed up a long time ago.
The Short Version
- The gist: A diner-style open-faced tuna melt features crunchy, half-toasted bread, a zesty tuna mixture, and cheese that has been melted appropriately.
- The reason this method works is because draining the tuna prevents the bread from becoming soggy. Lightly toasting the bread first gives the bread some structural integrity. Finally, a short broil gives the cheese a diner-style golden spotted finish.
- Time: 15-20 minutes, mostly hands-off.
- Important: Ensure the tuna is completely drained of liquid, toast the bread halfway before putting the sandwich together, and please do not walk away while it’s on the broil.
Ingredients
- Tuna (1 can, very well drained): Oil packed tuna has more flavor. Water packed tuna works if you increase the amount of mayo.
- Mayo (2 tablespoons): Alternatively, you can use 1 tablespoon of mayonnaise and 1 tablespoon of plain Greek yogurt for a lighter mix that, however, still counts as a binder.
- Lemon juice (a squeeze): Brightens the tuna and cuts the richness of the cheese.
- Dijon mustard (1 tsp): Adds a slight sharp flavor and acidity. Whole grain mustard can be substituted.
- Salt and black pepper: A small amount of salt; a lot of black pepper.
- Celery (1-2 tablespoons, finely chopped, optional): Crispiness factor.
- Onion (1-2 tablespoons, finely chopped, optional): Any type of onion such as yellow, red, or sweet can be used. Please mince finely.
- Bread (2-4 slices): Choose from sourdough, rye, or a robust white bread option. Do not choose extremely soft sandwich bread, as it will not be durable enough.
- Cheese (2-4 slices or 1/2 – 1 cup shredded): Sharp cheddar is classic. American gives it that diner-style melt. Swiss is more elegant.
- For serving, you can have pickles, sliced tomatoes, red onions, dill, hot sauce, or arugula.
Instructions
Select the pan-toasted option? then you’ll need a frying pan to bring along. If you’d prefer the more hands-free method, bring a sheet pan and a preheated oven (or toaster oven) to 425°F. To prevent the tuna from flying everywhere, bring a small bowl to use for stirring. A butter knife is great for spreading, and a fork is great for mashing.
1) The solid ingredients from the tuna can should be mixed together with everything else in the bowl. To avoid soggy bread from the tuna, drain the liquid first using the can’s drain lid by over a sink. To make the sauce, stir together two tablespoons of mayonnaise (or plain Greek yogurt if you prefer) and lemon juice, one teaspoon of Dijon mustard, and salt and pepper to taste. If applicable, stir in some diced celery and onion.
2) Toast the bread until it is about half done. This differentiates a tuna melt from a hot cheese tuna sarnie. Place the bread slices on a sheet pan in the oven for 3-4 minutes at 425°F, or use the toast setting which is lower. You want the bread to be set and lightly golden but not fully golden, as they will continue to cook under the cheese.
3) Place the tuna on the toast. Ensure the mix is spread evenly across both sides. A side left uncovered suggests the possibility of a burnt outer crust and an unfilled inner section.
4) Add the cheese. Place a thick slice of cheese on each piece or sprinkle a bit of shredded cheese on top. For American diner-style melts use American cheese, Swiss provides a more refined option, and sharp cheddar is a classic.
5) Keep baking to let the cheese finish melting, which will take about 4-6 minutes at 425°F. When the cheese is finished melting, remove it from the oven. Skillet option: For skillet method, place the open faced toast in an un-oiled non-stick skillet, and heat on medium-low for about 2-3 minutes.
6) Broil until there are a few spots of golden color. For that diner look with the cheesy gooey cheese, broil for 30 to 60 seconds. Do not leave for this step! The cheese goes from almost done to “smoke alarm” in about 9 seconds.
7) Complete the assembly of your dish and serve it. Feel free to include any of the following that you would like: pickles, red onion, hot sauce, dill, sliced tomato, arugula (for a faux veggie touch). Enjoy right away.
Spins and Swaps
- Drain and rinse a can of chickpeas. Use a fork to mash them until the consistency resembles that of tuna. Mix with the same method. It is vegetarian and, surprisingly, quite satisfying.
- Tuna patty melt: Construct the sandwich as a closed-face sandwich using rye bread and placing caramelized onions between the layers. Then grill the sandwich in a buttered skillet on both sides until the bread is golden.
- Spicy: You may include 1 tsp of sriracha or 1/4 tsp of cayenne to the tuna mixture. You may also include pickled jalapeños on top.
- Mediterranean: Include chopped Kalamata olives and capers in the tuna. Substitute cheddar for feta cheese or fresh mozzarella.
- Avocado: For a creamier and richer base, mix in half a mashed avocado with the tuna.
What Goes Alongside
- The default option at the diner includes a pickle spear and kettle chips.
- Tomato soup, the most underrated melt pairing.
- A small green salad with lemon vinaigrette.
- Pickled vegetables: pepperoncini, banana peppers, dill spears.
- A cold beer or iced tea.
Kitchen Notes
- If possible, use oil-packed tuna. It is more flavorful and more tender than the water-packed variety and you can still drain the packing oil.
- Sturdy bread, not soft sandwich bread. Sourdough, rye, or a hearty seeded loaf all work. White sandwich bread collapses.
- While sharp cheddar may be the safer choice, a melted blend of cheeses (cheddar combined with a softer cheese like Monterey Jack or fontina) provides a better stretch.
- Keep an eye on the broil. It may be different than what your oven manual states. It may take less time. Check it every 30 seconds.
- Prepare the tuna salad in advance; it is good to refrigerate for 2 days. Take it out 10 minutes before starting to allow it to spread more easily.
The Last Word
A dish that brings back childhood memories while still being elevated beyond just the ordinary bread and cheese combo is none other than a tuna melt. In just 20 minutes you can throw together a meal with some bread and cheese and a can of tuna. If you put in a little work, you can make this meal a lot better than what you may remember. Drain it, toast it until firm, and you’ll never call your tuna melt sad and mushy again.
