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<\/p>\nCanned tuna helped get me through college, and I still have a soft spot for it even as an adult. I love me a classic tuna melt, and if you do too, this budget-friendly recipe definitely has your name on it. There\u2019s something nostalgic about a diner-style tuna melt that\u2019s slathered in butter and then crisped to perfection. The crunchy toast hugs the creamy, savory tuna salad filling, sandwiched between the warm, gooey richness of melted cheddar cheese. It\u2019s essentially a grilled cheese taken to the next level.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nEasy classic tuna melt Recipe<\/h2>\n Tuna melts are one of those sandwiches I never get bored of making. There are endless ways to jazz them up\u2014adding capers, lemon, fresh herbs, yogurt, mustard, hot sauce, or crunchy veggies like cucumber or peppers. Between switching up the bread and cheese and layering in extras like avocado, tomato, or bacon, I almost never end up with the same sandwich twice.<\/p>\n
I like to keep my tuna melt simple, and combine the tuna with my favorite pickles, sharp red onions, crunchy fresh celery, and creamy mayo. Whether you\u2019re reliving dorm room dinners or just craving something cozy, this tuna melt hits the spot every single time!<\/p>\n
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\nWork in batches if needed<\/strong>. My skillet could only fit two sandwiches at a time, so I had to work in batches. Feel free to cook all the sandwiches at the same time if your skillet can accommodate them. <\/li>\nDrain the tuna really well. <\/strong>This ensures there is no excess water to dilute the flavor. <\/li>\nWatch the pan carefully.<\/strong> Be careful with the butter as it burns easily. Don\u2019t take your eyes off the pan for too long or the bread will burn. I love getting the bread nice and crispy so the cheese melts into the tuna, and I get a delicious creamy burst of flavor and texture with each bite.<\/li>\nThin cheese slices. <\/strong>Pre-sliced cheddar cheese is nice and thin, but if you cut your own, make sure the slices aren\u2019t too thick, or they won\u2019t fully melt. <\/li>\nUse a sturdy bread<\/strong>. You want to make sure it can hold all the goodies we are putting in this sandwich. <\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nClassic Tuna Melt<\/h2>\n <\/span>Cost <\/span>$6.46 recipe \/ $1.62 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nA nostalgic diner-style tuna melt with buttery, crisp toast, savory tuna salad, and warm, gooey melted cheddar. Pure comfort food that’s like a next-level grilled cheese. <\/span><\/p>\n<\/p><\/div>\n\n
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\n\u25a2 <\/span><\/label><\/span>2 <\/span> 5 oz.<\/span> <\/span> cans of tuna in water<\/span> (drained, $1.76)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> celery ribs<\/span> (finely diced, 1 cup, 105g, $0.38)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> <\/span> small red onion<\/span> (finely diced, 80g, \u00bd cup, $0.27)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> dill pickle spears<\/span> (small dice, 80g, \u00bd cup, $0.29)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u2153<\/span> cup<\/span> <\/span> mayonnaise<\/span> ($0.30)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> tsp<\/span> <\/span> salt<\/span> ($0.01)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> tsp<\/span> <\/span> pepper<\/span> (freshly cracked, $0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>8<\/span> slices<\/span> <\/span> sourdough bread<\/span> ($1.42)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>8<\/span> slices<\/span> <\/span> cheddar cheese<\/span> ($1.49)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> Tbsp<\/span> <\/span> butter<\/span> (divided, $0.50)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prepare all ingredients.<\/p>\n<\/li>\n
\nIn a medium bowl, fold together the drained tuna, diced celery, red onion, pickles, mayonnaise, salt, and pepper until combined.<\/p>\n<\/li>\n
\nTo assemble the tuna melts, lay out the sourdough bread and top each piece with a slice of cheddar cheese. Divide the tuna between four slices of bread, then close with the remaining 4 slices to form the sandwiches.<\/p>\n<\/li>\n
\nTo cook the tuna melts, melt 1 Tbsp butter in a medium skillet over medium heat. Toast two sandwiches for 3-4 minutes, until golden brown. Then add another tablespoon of butter, carefully flip, and cook for 3 more minutes. Repeat with the remaining sandwiches and butter.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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Serving: <\/span>1<\/span>sandwich<\/span><\/span>Calories: <\/span>530<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>40<\/span>g<\/span><\/span>Sodium: <\/span>1107<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> Read our full
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