Grilled Tuna Sandwich
A grilled tuna sandwich is a tuna melt with a crisp, buttery crust: mustardy tuna mayonnaise and sharp Cheddar between two slices of toasted bread, cooked until the cheese runs. It uses a tin of tuna and a few fridge staples, and takes about 20 minutes. Serve it with a simple salad or a bowl of tomato soup for a quick lunch or light supper.
- Total
- 18 min
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
- Per serving
- 630kcal
Common mistakes with grilled tuna sandwich
Most problems come from wetness and heat. Tuna that is not drained properly makes the bread damp, and a pan that is too hot burns the crust before the cheese has softened. Drain well, grate the cheese so it melts quickly and keep the heat low and steady.
A little red onion and mustard stop the filling being bland. For extra crunch, add thin slices of tomato or gherkin between the tuna and the bread.
How to make a grilled tuna sandwich
Tap a time to start a timer.
- Make the filling Drain the tuna as thoroughly as you can, pressing it against the side of the tin or in a sieve. Mix it in a bowl with the mayonnaise, red onion, mustard and a good grind of pepper, breaking up any large flakes with a fork.
- Assemble Scatter half of the cheese over two slices of bread. Spread the tuna mixture on top, then cover with the rest of the cheese and the other two slices of bread. Pressing the cheese against both slices helps the sandwich hold together.
- Butter the outside Spread the butter thinly over the outside of each sandwich, right to the edges.
- Fry Heat a non-stick frying pan over a medium-low heat. Add the sandwiches and cook for on each side, pressing down gently with a fish slice, until the bread is deep golden and the cheese has melted.
- Serve Let the sandwiches rest for , then cut in half and serve while hot.
Serving suggestions
Serve the sandwiches hot, cut in half, with a green salad, crisps or a bowl of tomato soup. They are good for a quick lunch or a simple supper.
For more ways with tinned tuna, try tuna sandwich with bacon or a cold bagel with tuna salad.
Common problems and fixes for Grilled Tuna Sandwich
- The sandwich goes soggy inside.
- The tuna was not drained well enough. Press out as much liquid as you can, and put cheese against both slices of bread to create a barrier.
- The bread burns before the cheese melts.
- The pan is too hot. Use a medium-low heat and cook a little longer, or cover the pan with a lid for the last minute to melt the cheese.
- The filling squeezes out of the sides.
- Do not overfill, and spread the tuna mixture to within 1cm of the edges.
Frequently asked questions about Grilled Tuna Sandwich
Can you make a grilled tuna sandwich under the grill?
Yes. Heat the grill to medium-high, place the buttered sandwiches on a baking tray and grill for 3–4 minutes on each side, until golden and the cheese has melted.
What is the best bread?
Sourdough or a thick white loaf. Both hold the filling and crisp well, while very thin sliced bread can go soggy or tear.
Can you use a different cheese?
Yes. Red Leicester, Gruyère or mozzarella all melt well. Mature Cheddar gives the strongest flavour.
Can you make the filling ahead?
Yes. Mix the tuna filling up to 24 hours ahead and keep it covered in the fridge. Assemble, butter and cook the sandwiches just before eating.
How did you like the recipe?
4.7 / 5 · 31 ratings
