Grilled to golden perfection, this open-faced tuna melt is a sandwich that you won’t soon forget. Chewy sourdough, tender chunks of tuna, sharp onion, creamy mayo, zingy wholegrain mustard and ooey-gooey goodness of melted cheddar cheese – this is the BEST tuna melt recipe you’ll make!  PS. Low-carb/keto tuna melt alternative included.

What Is A Tuna Melt? 

A tuna melt is a type of sandwich that typically consists of tuna salad and melted cheese on bread, which is then grilled or toasted. The tuna salad is usually made by mixing canned tuna with mayonnaise, chopped celery, and sometimes other ingredients like pickles or onions.

The sandwich can be made on any type of bread but is often served on sliced bread, a bagel, or an English muffin. The cheese used for the melt can vary, but cheddar cheese is a popular choice. Tuna melts are a popular lunch or dinner option and are often served with a side of salad or chips.

My BEST Tuna Melt Yet

I love making a grilled tuna melt for lunch and this recipe is my most cooked and loved.  

This is a grilled, open-faced tuna melt made with sourdough bread, which is a much healthier option in my opinion. You can also use gluten-free or paleo-friendly bread.

With plenty of carbs and fibre, plus high-protein tuna and cheese, this meal is satiating and provides a balance of nutrients.

I mix the tuna with creamy mayonnaise, wholegrain mustard and sharp onion, which give it a lot of flavour and tanginess. I will typically use grated Cheddar or Tasty cheese (similar to mild Cheddar) but you can also use Swiss, Mozzarella and so on. 

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavours in the melt sandwich.

What To Serve With Tuna Melt

This tuna melt is great on its own but I love serving it with dill pickles or cornichons on the side and a little salad or sliced tomatoes and cucumbers for freshness. 

It’s also lovely with a little soup on the side, especially tomato or pumpkin, basically any veggie soup. 

How To Make Tuna Melt 

See the full list of ingredients, instructions and nutritional breakdown for this tuna melt recipe below.

I make my tuna melt an open-faced grilled sandwich using the Grill setting of the oven. It is possible to make this in an air fryer as well. You can also use the creamy tuna mixture and cheese to make a toastie or a grilled cheese sandwich in a frying pan or skillet.

Step 1. Pre-toast the bread on the lowest setting in a toaster. This will keep it crunchy on the bottom.

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

Step 2. Arrange a piece of parchment paper on a flat baking tray. Preheat the oven on the Grill setting while you’re making the tuna melt toppings.

Step 3. Combine strained canned tuna with finely diced white onions, mayonnaise and mustard and mash well with a fork. This is your tuna salad component of the melt. Grate the cheese and set aside.

Step 4. Spread a few tablespoons of the tuna salad mix on each piece of the sourdough toast. Top generously with grated cheese. 

Step 5. Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust. It only takes a few minutes.

Step 6. Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt. 

Low-Carb & Keto Tuna Melt

For my readers avoiding carbs or bread, here is an idea for a low-carb or keto tuna melt alternative, which is kind of like a cheesy tuna omelette or frittata.

Prepare the creamy tuna mixture as per this recipe and grated the cheese. Whisk 4 eggs with a little salt in a bowl. Heat an oven-proof skillet or pan on the stove and melt a little butter. Add the whisked eggs and when they just start to cook, remove them from the heat. Spread the tuna mixture on top of the eggs and sprinkle with cheese. Pop under a hot grill for a few minutes for the cheese to melt to golden crust. The egg will finish cooking under the grill.

More Sandwich Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

Get ready to treat yourself to the ultimate tuna melt experience! This open-faced sandwich is a masterpiece of flavours and textures, featuring chewy sourdough bread, tender chunks of tuna, sharp onions, creamy mayo, zingy wholegrain mustard, and the irresistible ooey-gooey Cheddar cheese grilled to golden perfection. Trust me, this is the BEST tuna melt you’ll ever make!

• Pre-toast the bread on the lowest setting in a toaster, then arrange the pieces on a piece of parchment paper on a flat baking tray.
• Preheat the oven to Grill setting while you’re making the toppings.
  Combine strained tuna with finely diced onions, mayonnaise and mustard and mash well with a fork.
• Grate the cheese and set aside.
• Spread a few tablespoons of the tuna mix on each piece of toast. Top generously with grated cheese.
• Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust, it should only take a few minutes.
• Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.

Nutrition

• Serving Size: 1 tuna melt sandwich
• Calories: 341
• Sugar: 2.3 g
• Sodium: 783.3 mg
• Fat: 18.6 g
• Carbohydrates: 21.5 g
• Fiber: 0.7 g
• Protein: 17.2 g
• Cholesterol: 50.9 mg

Keywords: Canned Tuna, Tuna Melt Sandwich, Grilled Cheese, Tuna Grilled Cheese, Tuna Toastie, Grilled Sandwich, Lunch, Sourdough

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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