Why You’ll Love How to Make a Tuna Melt Recipe
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The tuna salad — with celery, green onion, capers, and a touch of chile paste — brings a flavorful, slightly briny twist.
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The mozzarella adds a soft, melty texture inside, while sharp Cheddar on top gives great sharpness once melted.
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The open‑faced broil method makes the bread crispy and the cheese perfectly bubbly — no grill or fancy equipment needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (6.5‑ounce) jar oil‑packed tuna, drained
2 tablespoons finely diced celery
1 tablespoon minced green onion
2 teaspoons capers, drained
2 tablespoons mayonnaise (or more to taste)
1 teaspoon Asian chile paste (such as sambal oelek)
⅓ cup fresh mozzarella cheese, torn into small pieces
Salt and ground black pepper, to taste
2 tablespoons softened butter, divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese, divided
A pinch of cayenne pepper (optional, to taste)
Directions
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In a mixing bowl, lightly break apart the drained tuna with a fork. Add the celery, green onion, capers, mayonnaise, chile paste, and mozzarella. Stir to combine and season with salt and pepper. Chill the tuna salad until ready to use.
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Preheat your oven’s broiler and line a baking sheet with foil.
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Butter both sides of each slice of French bread.
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Broil the bread for 2–3 minutes per side, until both sides are golden brown. Flip halfway through and remove once toasted. Place the darker side down.
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Spoon the chilled tuna mixture onto the toasted bread, spreading it evenly to the edges.
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Sprinkle the Cheddar cheese on top and, if desired, add a pinch of cayenne pepper.
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Broil the assembled sandwiches for 5–6 minutes, until the cheese is melted and bubbling. Serve hot.
Servings and timing
Serves: 2
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
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Use different bread: ciabatta, sourdough, or even thick sandwich bread instead of French bread.
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Swap cheeses: try provolone, pepper jack, or another melty cheese instead of mozzarella or Cheddar.
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Add vegetables: thin tomato slices, pickles, or sliced onion for extra crunch and flavor.
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Make it a closed sandwich: use two slices of bread and grill or pan‑toast like a regular sandwich.
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Adjust seasoning: skip the chile paste or cayenne for a milder melt, or add more for extra heat.
Storage/Reheating
Store any leftover tuna salad in an airtight container in the refrigerator for up to 3–4 days.
To reheat, toast or broil a fresh slice of bread, top it with the chilled tuna salad and cheese, and broil until heated through and the cheese is melted. For closed sandwiches, reheat in a skillet over medium heat until warm and crispy.
FAQs
How can I make this tuna melt vegetarian (no tuna)?
You can substitute the tuna with canned chickpeas or cooked white beans — mash them lightly, then mix with the same seasonings, mayo, celery, capers, etc. It gives a similar texture and works well with the cheese and bread.
Can I make this without mayo?
Yes. You could replace mayo with a mix of yogurt and mustard, or even a light cream cheese for a tangier twist.
What type of tuna is best: canned in oil or in water?
The original recipe calls for oil‑packed tuna, which tends to give richer flavor and moistness. But you can use tuna packed in water — just drain it thoroughly and maybe add a splash of olive oil or a bit more mayo.
Can I use canned tuna with a different size or weight?
Yes — just adjust the other ingredients proportionally. If you use more tuna, you might want to increase celery, mayo, or seasoning to balance it.
Is it okay to use different bread types?
Absolutely. French bread is classic, but ciabatta, sourdough, whole wheat, or other sturdy bread will work as long as it toasts nicely and supports the toppings.
Can I prepare the tuna salad in advance?
Yes. You can make the tuna salad a few hours in advance — or even the night before — and refrigerate it until you’re ready to assemble and broil the sandwich.
How do I get the bread crispy but not burnt under the broiler?
Watch the bread closely while broiling — broilers vary a lot. Toast 2–3 minutes per side, then flip carefully and keep an eye so it golden-browns rather than blackens.
Can I make this a closed sandwich instead of open-faced?
Yes. Use two slices of bread, assemble like a regular sandwich, and grill or pan‑toast it until the cheese melts. You may need to cover the pan briefly to help the cheese melt evenly.
What if I don’t have mozzarella cheese?
You can skip the mozzarella or replace it with another mild, meltable cheese — or just rely on the Cheddar on top for your melt. The texture and flavor will be slightly different, but still tasty.
Can I add vegetables like tomato or pickles?
Yes. Tomato slices, pickles, or even thinly sliced onion or bell pepper can add freshness, crunch, or acidity — just layer them under the cheese or on top of the tuna salad before broiling.
Conclusion
This tuna melt recipe is everything a great sandwich should be — hot, crisp, savory, and satisfying. The balance of creamy tuna, melty cheese, and toasted bread makes it a quick and cozy option for lunch or dinner. With plenty of room for customization, it’s a reliable favorite you’ll want to keep in your regular rotation.
