Tuna melt
A classic tuna melt with 2 hearty sandwiches: canned tuna mixed with celery, onion, Dijon, and lemon, then layered with tomato and sharp cheddar on rye bread. The sandwiches are pan-fried in butter until the crust is crisp and the cheese melts into the filling, making a fast lunch or simple dinner with real diner-style texture.
Estimated calories and US ingredient costs.
For 4 sandwiches, use a large griddle or cook in batches in a 12-inch skillet so the bread browns instead of steaming. Do not crowd the pan. Hold finished sandwiches on a wire rack in a 200°F oven for up to 10 minutes, then slice just before serving.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftMix the filling
~3 minMix the filling.
In a medium bowl, flake the 10 oz canned tuna with a fork, then stir in the 3 tbsp mayonnaise, 1 1/2 oz celery, 1 oz yellow onion, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper until the mixture is cohesive but still chunky.
If any liquid has collected
spoon it off so the filling stays thick enough to brown the bread instead of steaming it.
Ingredients
- 3 tbspMayonnaise
- 1 1/2 ozCelery, fine-diced
- 1 ozYellow onion, fine-diced
- 1 tspDijon mustard
- 1 tspLemon juice
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
- 4 slices total for recipeRye bread
Prep the bread
~4 minPrep the bread.
Lay out the 4 slices rye bread on a cutting board.
Pat the 2 oz tomato slices dry with paper towels so they do not wet the sandwich.
Divide the tuna mixture between 2 bread slices and spread it almost to the edges, then top each with half the tomato and half the 2 oz shredded cheddar.
Ingredients
- 4 slices + 2 slicesRye bread
- 2 ozTomato
Assemble the sandwiches
~4 minAssemble the sandwiches.
Close the sandwiches with the remaining bread slices and press lightly so the layers adhere.
If the bread slices are uneven, keep the better crusted side facing out; that surface browns more evenly in the skillet and gives the melt a sturdier finish.
Ingredients
- 4 slices total for recipeRye bread
Butter and heat the skillet
~2 minButter and heat the skillet.
Spread the 2 tbsp softened unsalted butter over the outside of each sandwich from edge to edge.
Heat a 12-inch skillet over medium-low heat for about 2 minutes until the butter foams gently.
The pan should be hot enough to toast the bread without scorching before the cheese has time to melt.
Ingredients
- 2 tbsp total for recipeUnsalted butter, softened
Cook the first side
~4 minCook the first side.
Set the sandwiches in the skillet and cook for 3 to 4 minutes, covering the pan loosely with a lid or sheet pan to help the cheddar melt.
Press once with a spatula for full contact, then check the underside.
It should be deep golden with crisp edges before you flip.
Flip, finish, and serve
~4 min cookFlip, finish,
Turn the sandwiches carefully, lower the heat to low, cover again, and cook 3 to 4 minutes more until the second side is golden and the cheese is fully melted
Ingredients
- 2 ozSharp cheddar cheese
Rest and slice
After ~4 minTransfer to a cutting board, rest 1 minute so the filling settles, then slice diagonally
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Tuna melt: serve.
Tuna melt: serve immediately while the crust stays crisp.
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Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 10 oz canned tuna in water, drained
- 3 tbsp mayonnaise
- 1 1/2 oz celery, fine-diced
- 1 oz yellow onion, fine-diced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 4 slices rye bread
- 2 tbsp unsalted butter, softened
- 2 oz sharp cheddar cheese, shredded
- 2 oz tomato, thinly sliced
Method
- Mix the fillingIn a medium bowl, flake the 10 oz canned tuna with a fork, then stir in the 3 tbsp mayonnaise, 1 1/2 oz celery, 1 oz yellow onion, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper until the mixture is cohesive but still chunky. If any liquid has collected, spoon it off so the filling stays thick enough to brown the bread instead of steaming it.
- Prep the breadLay out the 4 slices rye bread on a cutting board. Pat the 2 oz tomato slices dry with paper towels so they do not wet the sandwich. Divide the tuna mixture between 2 bread slices and spread it almost to the edges, then top each with half the tomato and half the 2 oz shredded cheddar.
- Assemble the sandwichesClose the sandwiches with the remaining bread slices and press lightly so the layers adhere. If the bread slices are uneven, keep the better crusted side facing out; that surface browns more evenly in the skillet and gives the melt a sturdier finish.
- Butter and heat the skilletSpread the 2 tbsp softened unsalted butter over the outside of each sandwich from edge to edge. Heat a 12-inch skillet over medium-low heat for about 2 minutes until the butter foams gently. The pan should be hot enough to toast the bread without scorching before the cheese has time to melt.
- Cook the first sideSet the sandwiches in the skillet and cook for 3 to 4 minutes, covering the pan loosely with a lid or sheet pan to help the cheddar melt. Press once with a spatula for full contact, then check the underside. It should be deep golden with crisp edges before you flip.
- Flip, finish, and serveTurn the sandwiches carefully, lower the heat to low, cover again, and cook 3 to 4 minutes more until the second side is golden and the cheese is fully melted. Transfer to a cutting board, rest 1 minute so the filling settles, then slice diagonally and serve immediately while the crust stays crisp.
Before you cook
What to get ready
Cutting board, bread knife, skillet or sandwich press if the method calls for toasting, and spatula.
Drain tuna and blot sliced tomato before mixing the filling.
If something needs adjusting
Bread is brown but filling stays cold
Use a moderate filling layer and lower heat under a lid to warm it before the crust overcolors.
A larger sandwich is difficult to eat
Use thin, even layers and avoid overfilling. Cut only after fillings have settled briefly, and serve toasted versions promptly.
Store for later
Store perishable fillings refrigerated separately from bread when practical. Keep packed cold sandwiches chilled; reheat cooked leftovers to 165°F before assembling hot versions.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining rye or sandwich bread in grilled cheese.
Next use for your ingredients: Grilled cheese sandwich →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Drain the tuna very well and keep the filling chunky. A wet tuna salad steams the bread before it can brown. If the skillet is browning the bread faster than the cheese melts, lower the heat and keep the pan covered for the last minute so the center finishes without burning the crust.
Make it work for you
Rye bread gives this melt a sturdy, tangy crust, but sourdough or a good white sandwich bread also works if the slices are thick enough to hold the filling. Swiss melts a little softer and milder than cheddar, while American melts fastest and makes the sandwich extra gooey, so adjust the covered cook time if you change cheese.
Use more of your canned tuna and mayonnaise in tuna patties.
Can I make the tuna filling ahead?
Yes. Mix the tuna filling up to 2 days ahead and refrigerate it covered. Keep the bread, tomato, and butter separate until cooking so the sandwich stays crisp. If the filling firms up in the fridge, stir it briefly before assembling rather than adding extra liquid.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.