Indulge in the Toasty, Cheesy Goodness of a Perfect Tuna Melt Recipe
Whether you’re a fan of cheddar cheese or prefer a different cheese option, this recipe can be customized to your taste. Don’t miss out on this delicious sandwich perfect for lunch or dinner. Give it a try, and you’ll never look at tuna salad the same way again!
Pro-Tip for the Perfect Tuna Melt Recipe
Cheese Selection and Melting Technique Are Crucial
Whether it’s sharp cheddar or creamy brie, slice it thinly for even melting. And remember, low and slow is the way to go. Melt the cheese at a lower temperature to avoid burning the bread. This ensures that every element of your Tuna Melt comes together in perfect harmony, offering a delightful contrast of warm, oozy cheese and cool, flavorful tuna salad.
Tuna Melt Recipe for a Quick Lunch or Dinner
Recipe Video
Recipe Ingredients
For the Dressing:
- 1 1/2 tablespoons Dijon Mustard
- 2 Egg Yolks
- 1 tablespoon Garlic chopped
- 1 tablespoon Fresh Dill
- 2 teaspoons Hot Sauce (eg. Harissa)
- ¾ cup Lemon Olive Oil (or any great Olive Oil)
- Salt and Pepper to taste
- 2 tablespoons Sour Cream
- 1 tablespoon of Lemon Juice or White Wine Vinegar (the Chef used a White Balsamic Vinegar)
For the Tuna Salad:
- 2 cans 12 oz of Solid Tuna in water
- ¼ cup 2 stalks of Celery, finely diced
- ¼ cup Red Bell Pepper diced
- ¼ cup Red Onion diced
- ½ Golden Delicious Apple, finely diced
- 1 tablespoon Almonds Sliced or Slivered
- 1 tablespoon Capers
- Zest of 1 Lemon
For the Sandwich:
- 8 slices of Dense White Bread
- Butter for spreading
- Sliced Cheddar Cheese (or your preferred cheese)
- 2 Tomatoes cut into thin slices
Recipe Instructions
Make the Dressing:
- In a blender or food processor, combine the Dijon mustard, egg yolks, chopped garlic, fresh dill, hot sauce, and lemon olive oil.
- Season with salt and pepper to taste.
- Blend until you have a smooth and creamy dressing. Add sour cream and adjust consistency.
- Taste and adjust the seasoning if needed with more salt, pepper, or a dash of vinegar or lemon juice.
Make the Tuna Salad:
- In a large mixing bowl, flake the drained tuna into smaller pieces.
- Add the celery, bell pepper, red onion, apple, almonds, capers, and lemon zest.
- Pour in about half of the prepared dressing and mix everything together until well coated.
- Taste the salad and add more dressing if desired.
- Refrigerate the tuna salad for at least 3-4 hours if you have the time.
Make the Sandwich:
- Heat a griddle or a large frying pan over medium-low heat.
- Butter one side of each slice of bread. Place the bread slices, buttered side down, on the griddle.
- On half of the slices, layer slices of cheddar cheese and cover to let the cheese melt on the bread.
- Allow the bread to toast until it becomes golden brown.
- Spoon a generous portion of the chilled tuna salad onto the slices without the melted cheese.
- Top each tuna salad-covered slice with sliced tomatoes and on top add the other slices of bread melted cheese side down.
- Use a serrated knife to slice each sandwich in half diagonally.
- Serve the Tuna Melts hot and enjoy your homemade sandwich!
You can find the items below used in making this dish at our online store!
Private Notes
Frequently Asked Questions About A Tuna Melt Recipe
1. What is a tuna melt?
A tuna melt is a toasted sandwich that contains a creamy tuna mixture, typically topped with a slice of tomato and melted cheese. It’s a warm, comforting dish that combines the savory flavors of tuna salad with the richness of melted cheese, all encased in crispy, toasted bread.
2. Why is it called tuna melt?
The term “melt” in a melt sandwich refers to the melted cheese component. A tuna melt specifically features the combination of a tuna salad filling with melted cheese, usually served in a toasted sandwich form. The melting of the cheese is a key feature that differentiates it from a standard tuna sandwich.
3. What is a good bread to use for a tuna melt?
For a sturdy and satisfying tuna melt, rustic-style breads like rye, sourdough, ciabatta, or rustic whole grain are recommended. These breads hold up well to the moisture of the tuna salad and the melting cheese. Avoid using very soft or tender breads like brioche, which can fall apart easily.
4. Can I use another cheese other than cheddar with this tuna melt recipe?
While cheddar is traditional and popular, other melty cheeses like havarti, provolone, colby jack, swiss, or even American cheese can be used. The choice of cheese can be based on personal preference, allowing you to tailor the flavor profile to your liking.
5. Can I leave out the celery or substitute something else in the tuna salad?
If you prefer not to include celery, you can substitute it with chopped water chestnuts for crunch without altering the flavor significantly. Other options include chopped dill pickles, relish, or simply omitting it altogether. The idea is to maintain a balance of textures in your tuna salad.
6. Do I have to use tuna when making a tuna melt recipe?
Although tuna is the traditional choice, you can substitute it with chicken salad to make a chicken melt. This option provides flexibility for those who might prefer chicken or have dietary restrictions regarding fish.
7. What can I serve with a tuna melt?
Tuna melts are commonly served with potato chips and a pickle on the side. Other great accompaniments include French fries, onion rings, creamy coleslaw, pasta salad, or a side garden salad. The choice of side dish can complement the richness of the melt and add variety to the meal.
8. How do I store leftovers?
Store any unused tuna mixture in an airtight container in the fridge for 3 to 5 days, or in the freezer for up to a week. If storing a prepared tuna melt sandwich, keep it in the fridge for up to 2 days. To reheat, place in an oven at 350 degrees until heated through.
9. How do I keep my tuna melts from getting soggy?
To prevent sogginess, use thick slices of bread and grill them on a hot skillet until golden brown. Alternatively, you can toast the bread before adding the toppings, which helps to create a barrier against the moisture of the tuna salad.
10. What can I use instead of mayo in a tuna salad recipe?
If you prefer not to use mayo, alternatives like plain Greek yogurt, sour cream, dijon mustard, mashed avocado, or ranch dressing can be used. Adjust the quantities based on the thickness of your substitute to achieve the desired consistency.
11. How can I enhance the flavor of my tuna melt?
To elevate your tuna melt, consider adding ingredients like chopped dill pickles, capers, or a dash of lemon juice for acidity. Fresh herbs, different types of onions (like red or green onions), and a sprinkle of spices can also add depth to the flavor.
12. What’s the best way to melt the cheese on a tuna melt?
For perfectly melted cheese, place the sandwich in a skillet over low to medium heat, covering it with a lid or foil to trap the heat. This method melts the cheese evenly without burning the bread. Alternatively, a toaster oven or broiler can be used for a quicker melt, but watch closely to avoid overcooking.
13. Can I use fresh tuna for a tuna melt?
While canned tuna is traditional for its convenience and texture, you can certainly use fresh tuna if you prefer. Cook the fresh tuna until it’s flaky, then proceed with the recipe as you would with canned tuna. Keep in mind that fresh tuna will offer a different texture and flavor profile.
14. What are some healthy alternatives for a tuna melt?
For a healthier version, use whole grain or multigrain bread, low-fat cheese, and a mayo substitute like Greek yogurt. You can also add more vegetables to the tuna salad, such as shredded carrots or spinach, for added nutrients and fiber.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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