Best Tuna Melts (Easy, Crispy & Cheesy)

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Crunchy bread, two kinds of melty cheese, and minimal mayo make this the best tuna melt I’ve ever had. Economical, easy and delicious!

Whenever my dad went out for lunch, there was a 99% chance he’d order a tuna melt. It was his thing, so my home version had a high bar to clear.

My secrets? Keep the mayo light—nobody wants goopy tuna—and mix some of the cheese directly into the tuna so it’s melty all the way through. Oh, and I use two kinds of cheese, plus the bread has to be crunchy.

To assemble, spread the tuna mixture all the way to the edges of the bread, top with the rest of the cheese, and give it a quick broil to melt. You can even use an air fryer for this step.

These tuna melts were one of the first things my son, Christian, learned to make for himself, and he has made them often over the years. (Coincidently, my dad’s name is Christian too. Could this passion for tuna melts be genetic?)

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Clearly, I am overdue in getting this recipe on the site. When preparing the tuna melts for their photo shoot moment, it occurred to me that I should invite my dad over. Luckily, he had finished his morning walk and was available.

Dad was gamely interviewed by Emily (watch the adorable video here), who asked him several pressing tuna melt-related questions. Good sport that he is, Dad also appeared on camera with me (that clip is in the recipe card, below). We had lot of laughs and ultimately enjoyed a delightful lunch together.

So, how do these melts stack up to the thousands of melts my soon-to-be 92-year-old dad has enjoyed over the years?

In Dad’s words: “I love it! It’s a 10!”

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So now we have the topping figured out—but what good is a flavorful tuna mixture if the base is soggy or otherwise uninspiring? While you can certainly eat these melts with a fork and knife, a foundation of crisp, sturdy bread makes it easy to pick up these open-faced sandwiches with your hands. Toasting is key, but first: is there a “best” bread for tuna melts?

What kind of bread is best for a tuna melt?

Here’s a quick list of the best breads for a tuna melt:
• Sourdough: Sturdy and it crisps beautifully, with a light tang that balances the flavor of the filling. This is my top pick for both flavor and texture.
• Rye: Slightly dense with a savory depth; this is especially good with Swiss cheese for a deli-style feel. If using, feel free to use Swiss instead of cheddar.
• Thick-cut white or country bread: This will toast to be soft inside and crisp outside, with a neutral flavor that lets the tuna shine. A reliable classic.
• English Muffins: Great texture contrast: crisp, craggy edges with a soft interior. Portion-wise, two halves often equal one large slice of a sourdough or other artisan loaf.
• Whole grain: Nutty and hearty with added texture, this option holds up well and feels a bit more wholesome.
• Gluten-free: You can still have a fabulous tuna melt when eating gluten-free. Breads that I like include: Canyon Bakehouse’s Heritage Style, with its slices that are larger and thicker than most GF breads; Schär Deli Style Sourdough, which is firm, holds together well when toasted, and is a solid choice for anything hot and cheesy; or Simple Kneads, which is more Artisan-style and less widely distributed than the previous two, but it toasts and holds together well and contains no gums, starch-heavy fillers, or other additives. Its flavor is similar to a hearty, whole-grain sourdough. Helpful hint: Gluten-free breads usually take longer to toast than most wheat breads because they have more moisture and an inherently different structure (plus they are often stored in the refrigerator or freezer). Don’t be afraid to let gluten-free breads go a shade darker than you would toast wheat bread—it usually improves both texture and flavor.

Tip: Whichever bread you use, slightly thicker slices work best so the bread stays crisp and doesn’t get soggy.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Best Tuna Melts (Easy, Crispy & Cheesy)

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This recipe is light on mayo but big on flavor with plenty of ways to substitute ingredients based on what you like and have on hand.

Yield: 2 servings (recipe easy to double or triple)

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Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

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Ingredients

 

• 1 (5-ounce) can tuna, drained (I use water-packed)
• 2 tablespoons finely diced celery
• 1 tablespoon minced green onion (in a pinch omit or sub yellow/red onion, shallot, or chives)
• 1 scant tablespoon capers, rinsed and drained (optional)
• 1 teaspoon (5ml) Dijon mustard (can use equal amount sriracha for a different twist)
• 2 tablespoons (26g) mayonnaise
• ¼ cup (1oz) shredded mozzarella cheese
• Kosher salt and ground black pepper, to taste (I use a pinch or two of salt and several hearty grinds of the pepper mill)
• 2 large, thick slices sourdough or multi-grain bread of choice—or use 2 English muffins (4 halves) or favorite GF bread
• ¼ cup (1oz) shredded sharp cheddar cheese

Instructions

1. Make the tuna salad: Place the drained tuna in a mixing bowl and break apart with a fork. Add the green onion, celery, capers, Dijon, and mayonnaise. (This isn’t a lot of mayonnaise, and while you may certainly add more to taste, the small amount works quite well.) Fold in the mozzarella and season with salt and pepper. Make ahead tip: The tuna salad may be refrigerated until needed.
2. When ready to eat, turn on the broiler, and line a baking sheet with aluminum foil. Alternatively, you may use a toaster oven or air fryer if preferred.
3. Crisp the bread: Broil the bread until golden brown on top, watching closely, as this doesn’t take more than a minute or two. Flip the bread to toast the other side to your liking.(If using a toaster or air fryer, simply toast until the bread is crisp.)
4. Top the bread: Remove from the oven and spread the tuna salad over the bread, pressing down lightly and covering the slices all the way to the edges. Sprinkle the cheddar cheese evenly over each piece of bread.
5. The finish + a few tips: Place the sandwiches under the broiler and cook until the cheese is bubbling and lightly golden in spots. This may take just a minute if the melts are on the top rack (about 5 inches from the element). I’ve taken to placing the melts a little lower, especially if I've made the tuna ahead and refrigerated, so they warm slightly throughout as the cheese melts. Feel free to broil on whichever rack you prefer, just watch closely to avoid burning.

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Notes

A few more things…

• Before broiling the melts, you may dust the tops with cayenne pepper or regular or smoked paprika.
• I sometimes combine the cheeses for a blend of mozzarella and cheddar in the tuna mixture and the topping (rather than one variety as a topping and the other mixed in).
• Feel free to experiment with your favorite cheeses, from Italian blends to Gruyere and Monterrey Jack. Swiss is delicious in place of the cheddar when using rye bread.
• My son often took these to school for lunch. In this case, to prevent soggy bread, I would spread an extra layer of cheese under the tuna to create a barrier between the bread and the tuna. I also cooled the melts thoroughly before wrapping and refrigerating so the steam didn’t make the bread soggy.

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