Tuna Melt Sandwich

Name: Tuna Melt Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: British
Ingredients: 1 x 145g tin tuna in spring water or brine, well drained; 2 tbsp mayonnaise; 1 small red onion (about 50g), finely chopped; 1 pinch freshly ground black pepper; 4 slices bread, such as white sandwich bread or sourdough; 60g mature Cheddar, thinly sliced or coarsely grated; 15g butter, softened

A tuna melt sandwich turns a tin from the cupboard into a hot lunch in about 15 minutes. Creamy tuna mayo and sharp red onion sit under a layer of Cheddar, and the buttered bread crisps up in the pan while the cheese melts into the filling. It needs no oven and no grill, and it makes a good answer to a hungry midweek lunchtime.

By Easy RecipesUpdated 18 October 20264.6(8 ratings)

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Total: 15 min
Prep: 5 min
Cook: 10 min
Serves: 2
Per serving: 520kcal

Getting the filling right for a tuna melt sandwich

Tuna in spring water gives the cleanest flavour, while tuna in brine is slightly saltier, so taste before adding more seasoning. The filling should be creamy enough to hold together but not wet, which is why draining matters more than anything else here. Finely chopped red onion adds crunch and bite. Spring onions are a milder swap, and a spoonful of sweetcorn or a few chopped capers both work well.

Choose bread with a bit of structure. Sourdough or a sturdy white loaf holds the filling and crisps nicely, while very thin sliced bread can go limp.

How to make a tuna melt sandwich in a frying pan

Tap a time to start a timer.

Mix the filling Drain the tuna very well, tip it into a bowl and break it up with a fork. Stir in the mayonnaise, red onion and black pepper until the mixture holds together.
Build the sandwiches Spread the filling over two slices of bread, leaving a small border at the edge. Cover with the Cheddar, then top with the remaining bread.
Butter the outsides Spread the softened butter thinly over the top and bottom of each sandwich, right to the edges, so the bread browns evenly.
Toast slowly Heat a non-stick frying pan over a medium-low heat for . Add the sandwiches and cook for on each side, pressing down gently with the fish slice, until the bread is deep golden and the cheese has melted.
Rest briefly and serve Leave the sandwiches for so the filling settles, then cut in half diagonally and serve hot.

What to serve with a tuna melt sandwich

A handful of rocket or a simple tomato salad with a sharp dressing cuts through the cheese, and a few gherkins or pickled onions on the side work in the same way. For something more filling, a bowl of tomato soup is the classic partner.

If you want to change the filling, tuna sandwich with bacon adds a smoky crunch, and the same tuna mix works spread on a toasted bagel with tuna salad when you want something cold.

Common problems and fixes for Tuna Melt Sandwich

The bread burns before the cheese has melted.: Turn the heat down to medium-low and cook for the full 3–4 minutes a side. Grating the Cheddar instead of slicing it helps it melt faster, and covering the pan with a lid for the last minute traps the heat.
The sandwich turns soggy in the middle.: Press the drained tuna against the side of the tin or a sieve to squeeze out the last of the liquid, and keep the mayonnaise to 2 tbsp for one tin.
The filling slides out when you cut or bite into it.: Keep a 1cm border of bread clear of filling, and let the sandwich stand for a minute before cutting so the cheese can set slightly.

Frequently asked questions about Tuna Melt Sandwich

What is the best cheese for a tuna melt?

Mature Cheddar is the best all-round choice because it melts well and has enough flavour to stand up to the tuna. Red Leicester gives a milder, slightly sweeter result, and Gruyère works if you want something nuttier.

Can you make the tuna filling in advance?

Yes, the filling keeps in a covered container in the fridge for up to 2 days. Assemble and toast the sandwiches just before eating, and eat any leftover cooked sandwich the same day.

Can I make it without mayonnaise?

Yes, use 2 tbsp of Greek yoghurt or full-fat soft cheese instead. Add a squeeze of lemon juice if you use yoghurt to keep the filling lively.

Can I make it in a toastie maker or under the grill?

Yes. In a toastie maker, cook for 3–4 minutes until golden. Under a medium grill, toast one side of the bread first, build the sandwich on the toasted side and grill for 2–3 minutes until the cheese bubbles.

How did you like the recipe?

4.6 / 5 · 8 ratings