Tuna Melt

Simple tuna melts are my favorite 10-minute meal solution, whether I make one as a quick lunch for myself or as a fast and delicious dinner for my family on busy weeknights. I often serve these tuna melts with tomato soup, especially during Lent when we eat fish on Fridays. Not only is this simple recipe a great way to help meet my daily protein goals, but it’s also a meal that my kids love to eat, which is always a win in my book.  

Ingredient Notes And Substitutions

These easy sandwiches require just a few simple and budget friendly ingredients. Here are my notes about the main ingredients, as well as a few of my favorite brands. 

• Tuna: I use two cans of water-packed tuna and I always buy sustainably wild caught canned tuna, such as Wild Planet albacore tuna or SafeCatch tuna. Those brands are naturally lower in mercury, better for the oceans, and have a clean taste and firm texture. And, for something a little fancy, I’ve also been loving the Fishwife canned tuna lately, which is packed in extra virgin olive oil and comes in spicy and lemon flavors, too. Canned salmon also can be used in place of canned tuna.   
• Cheese: Most often I reach for slices of Swiss cheese to top these tuna melts, but any type of cheese will work. Some others I like are sharp Cheddar cheese, havarti, Gruyere, and American cheese. Also, if sliced cheese isn’t in the fridge, I’ve also used shredded cheese and it works great. 
• Bread: Personally, I love to make these warm tuna sandwiches on my favorite sourdough bread, rye bread, or a whole-grain sandwich bread. I’ve also made them on English muffins, bagels, and tortillas. Any favorite bread will work. 
• Peperoncini: I recently discovered that I absolutely love tuna salad with peperoncini. It adds a touch of acidity that really makes the tuna salad pop with flavor. When I don’t have a jar of peperonicini, I’ve also used diced banana peppers, dill pickles, and pickled red onions instead – any of those options also help create that tangy flavor I’m going for. I also think capers or pickled jalapenos would also create a similar effect. For something sweet, try roasted red peppers. 
• Mayo: I use mayonnaise made with avocado oil for healthy fats, especially a better ratio of unsaturated fats to saturated fats. For an egg-free version, use plain full-fat or 2% fat Greek yogurt instead mixed with a teaspoon or two of Dijon mustard or lemon juice. 
• Veggies: I always add some veggies to my tuna melts, such as spinach and tomato. I’ve also made them with sauteed onions and bell peppers, which was delish. I love the color and crunch that veggies add, as well as the boost of nutrients, including some fiber and vitamin C. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make Tuna Melts

These are a few of my tips and tricks for making the best tuna melts: 

1. Make a flavorful tuna salad: This is the main component of tuna melts, and I like to make sure the tuna salad is extra flavorful and has some texture by adding some mix-ins like minced peperoncini, finely diced celery, green onions, and black pepper. Sometimes I add a pinch of kosher salt, too. 
2. Toast the bread first: I like to make sure the bread is sturdy and doesn’t get soggy by toasting it for a few minutes before adding the tuna salad and cheese. I do this by placing the bread slices in a toaster, toaster oven, or right under the oven broiler just until barely golden brown. 
3. Assemble the tuna melts: I place the toasted bread pieces on a baking sheet and then top them with some spinach, the tuna salad (it doesn’t need to be warmed first), some tomato slices, and then the cheese. 
4. Toast them under a broiler: Finally, I toast the tuna melts until the cheese is melted and the tuna salad is warmed through. I do this by placing the baking sheet under the oven broiler. Toasting the tuna melts in a toaster oven with a broiler setting works, too. I prefer using a broiler instead of making tuna melts in a skillet (like I would with grilled cheese) because there’s less risk of the bread burning on the bottom and everything gets more evenly heated. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Egg Free

Mayonnaise contains eggs, so to make this recipe egg-free, I recommend using plain full-fat Greek yogurt in place of the mayo. 

Make It Gluten Free

The gluten in this recipe comes from the bread, so to make gluten-free tuna melts, use gluten-free bread or another gluten-free option, such as a gluten-free bun, English muffin, or bagel. 

My Favorite Ways To Serve And Side Recommendations

I like to make these quick open-face sandwiches as a lunch for my kids and me. I’ll often pair it with some in-season fruit, veggies, and avocado oil potato chips.  

To make it more of a filling dinner, I often serve these tuna melts with a favorite soup, like this tomato soup or any of these delicious soup recipes. 

Storing And Reheating Leftovers

I package any assembled tuna melts in an airtight container and store them in the fridge for up to 2 days. Then, to reheat one for an easy lunch, I just pop it in an oven preheated to 350℉ or in an airfryer preheated to 300℉ until it is warmed through, which usually takes about 3 minutes.

Recipe Changelog

• February 2026: We previously published a version of this recipe that was tuna melt quesadillas. They were made with tuna salad, tortillas, avocado, salsa, and spices, and cooked in a skillet. Download the previous version here.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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