Classic Tuna Melt

3 tuna melt halves stacked on each other on wooden chopping board with crisps

Print Recipe

Here I'll show you my favourite way to make the absolute classic Tuna Melt!

Prep Time15

Cook Time10

Total Time25

Course: Lunch

Cuisine: American, Western

Servings: sandwiches

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Small Mixing Bowl
Cheese Grater
Bread Knife
Large Pan & Spatula/Turner

Ingredients

80g / 1/3 cup full-fat Mayo
2 tsp Lemon Juice
1 tsp Dijon Mustard
1/8 - 1/4 tsp Salt & Black Pepper (see notes)
2 tbsp finely diced Gherkins/Pickles
1 heaped tbsp very finely diced Fresh Parsley
2 Spring Onions, finely diced
2x 150g/5oz cans of Tuna Chunks in brine (see notes)
6 medium-large slices of Bread (see notes)
120g / 4oz Cheddar, grated
120g / 4oz Red Leicester, grated (sub more cheddar)
Butter, as needed
Hot Sauce, to serve (optional)

Instructions

In a small mixing bowl combine the mayo, Dijon, lemon juice, parsley, pickles, spring onion and salt & pepper. Drain the tuna well then stir it through the sauce until everything is evenly combined. Adjust seasoning if desired.
Butter one side of each slice of bread then flip them over. Top with cheddar, then the tuna, followed by the Red Leicester. Add a second slice of bread on top and spread with butter.
2-3 at a time add the sandwiches to a large pan over medium heat. Fry both sides until deep golden and crisp with the cheese melted in the middle. If the bread starts to cook too quickly before the cheese melts just lower the heat.
Slice in half and enjoy! I like a few lashings of hot sauce as I go.

Video

Notes

a) Tuna - I recommend tuna chunks over tuna flakes, just so the filling doesn't end up too mushy. This is also the reason I mix everything first and then fold the tuna in, just so everything gets evenly distributed without the tuna breaking up too much. For reference, 150g/5oz is the net weight, and the drained weight is typically 100g/3.5oz. It's important to drain the tuna well so the filling isn't watery.

b) Seasoning - If using tuna in brine I find 1/8 tsp salt does the trick. If you're using tuna in spring water or oil you might find you need more. I like a good amount of black pepper, just to add a little spice, but just work to taste.

c) Bread - Something firm like Sourdough works nicely.

d) Serving - I like hot sauce alongside, just so you get pops of spice, as opposed to the spice being straight through the centre. My favourite brand is Cholula. This is optional. I also love serving with crisps, some of which do make their way inside the sandwich (the new Salt & Pepper Sensations works amazingly).

e) Calories - Whole recipe divided by 3 assuming 1 tbsp butter per sandwich.

Nutrition