Tuna Melt
Tuna melts from the pantry — sharp cheddar and pickle, English muffin melts, pita tuna melt, rustic tuna melts — for busy weeknights and quick lunches.
★ lunch
lunchThe Ultimate Sharp Cheddar & Pickle Tuna Melt
A gourmet, crispy, and comforting classic tuna melt with sharp cheddar and pickles.
Ashley 776Ingredients
- 2 cans (5 oz each) Tuna in water
- 1/3 cup Mayonnaise
- 1/2 cup Dill pickles, finely diced
- 2 Tbsp Red onion, finely diced
- 1 tsp Minced garlic
- 4–6 slices Sharp Cheddar cheese, thick slices
- 4 slices Sourdough or thick-cut white bread
- 2 Tbsp Butter or mayonnaise, softened
- a pinch Salt
- 1/4 tsp Black pepper
Instructions
- 1Drain the Tuna very well and squeeze until almost dry.
- 2In a medium bowl, flake the dry tuna with a fork. Stir in the mayo, diced pickles, red onion, garlic, and black pepper. Mix until well combined.
- 3Spread a thin layer of butter or mayonnaise on one side of each bread slice. (this side will touch the pan).
- 4Place a slice of bread butter-side down in a cold skillet. Layer a slice of cheddar, a generous scoop of tuna mixture, another slice of cheddar, and then top with the second slice of bread, butter-side up.
- 5Turn the heat to medium-low. Cook for 3–4 minutes until the bottom is golden brown. Flip carefully and cook for another 2–3 minutes. Cover with a lid for the last 60 seconds if the cheese isn't melting fast enough.
- 6Slice diagonally and serve with extra pickles and chips.
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Open in Pepper →A Can Of Tuna Becomes Dinner
A tuna melt is what you make when the fridge looks empty and everybody's hungry anyway. Canned tuna, mayo, a little crunch, cheese on top, and ten minutes in a hot pan.
Cooks on Pepper reach for these on nights when supper snuck up on them, or at noon when a sandwich needs to be a little warmer and a little better.
Every recipe here starts with a can or pouch of tuna: The Ultimate Sharp Cheddar & Pickle Tuna Melt, English Muffin Tuna Melts, Tuna Melt Deluxe with sweet onion and sun dried tomatoes, Rustic Tuna Melts with grainy mustard and celery, and a Pita tuna melt for one.
Quick Tips
- 1
Drain the tuna well
Press the tuna against the lid for a good 10 seconds to squeeze out water, or the filling turns soupy and soaks the bread.
- 2
Add crunch to the salad
One or two diced celery stalks, finely chopped red onion, or dill pickles keep the mayo mixture from tasting flat.
- 3
Toast the bread first
Butter and toast the cut sides 2 minutes before you pile on the filling so the bottom stays crisp.
- 4
Melt under low heat
Cover the skillet over medium-low for 3 to 4 minutes so the cheese melts through before the bread scorches.
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