This tuna melt is a warm, crispy, and cheesy sandwich packed with creamy tuna salad and melty cheese on toasted bread. It’s one of my favorite quick meals when I want something hearty and satisfying without spending too much time in the kitchen. The combination of flavors and textures makes this a timeless comfort food I return to again and again.

Why You’ll Love This Recipe

I love how quick and easy this tuna melt is to put together. It uses simple ingredients, most of which I already keep in my pantry or fridge. The contrast between the creamy tuna salad and the crisp, golden-buttered bread is irresistible. Plus, the melty cheese on top makes each bite extra comforting. I also like how easy it is to customize—I can add more spice, switch up the cheeses, or play around with bread types to suit whatever I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (6.5-ounce) jar oil-packed tuna, drained – I use oil-packed tuna for its rich flavor and moist texture.

• 2 tablespoons finely diced celery – This adds a nice crunch and freshness to the tuna salad.

• 1 tablespoon minced green onion – I like the mild, slightly sharp flavor it adds.

• 2 teaspoons capers, drained – These give a salty, briny pop that balances the creamy mayo.

• 2 tablespoons mayonnaise – I usually add more depending on how creamy I want the mixture.

• 1 teaspoon Asian chile paste (such as sambal oelek) – This adds a bit of heat and depth.

• ⅓ cup fresh mozzarella cheese – I tear it into small pieces to mix into the tuna salad.

• Salt and ground black pepper to taste – I season lightly to bring everything together.

• 2 tablespoons softened butter – I use this to coat the bread before toasting.

• 2 thick slices French bread – I prefer a rustic loaf with a sturdy crust that holds up well to broiling.

• ¼ cup shredded sharp white cheddar cheese – This melts beautifully over the tuna salad.

• 1 pinch cayenne pepper – Just enough to add a touch of spice on top.

Directions

1. In a medium bowl, I break apart the drained tuna with a fork. I add the diced celery, green onion, and capers. Then I mix in the mayonnaise and chile paste.

2. I gently tear the fresh mozzarella into small pieces and stir it into the tuna mixture. I season with salt and black pepper to taste. Once it’s well combined, I chill the tuna salad until I’m ready to use it.

3. I preheat my oven’s broiler and line a baking sheet with foil for easy cleanup.

4. I spread softened butter on both sides of each slice of French bread.

5. I place the bread slices on the prepared baking sheet and broil for 2 to 3 minutes on one side until golden. I flip them and broil the other side for another 2 to 3 minutes until both sides are crisp and toasted.

6. I remove the bread from the oven and flip the slices over so the darker side is down.

7. Using two forks, I gently spread the tuna salad evenly across each slice of bread, making sure it reaches all the edges.

8. I sprinkle the shredded cheddar cheese on top of the tuna and finish with a light dusting of cayenne pepper.

9. I return the baking sheet to the broiler and cook for 5 to 6 minutes, or until the cheese is melted, bubbly, and starting to brown.

Servings And Timing

• Servings: Makes 2 open-faced sandwiches

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

This recipe can easily be doubled or tripled for more servings. I just make sure not to overcrowd the baking sheet so the bread toasts evenly.

Variations

• Bread Options – I sometimes use sourdough, whole wheat, or ciabatta for different textures and flavors.

• Cheese Swaps – Instead of mozzarella and cheddar, I like trying Swiss, provolone, or Monterey Jack.

• Extra Flavor Add-Ins – I occasionally add a squeeze of lemon juice, chopped dill pickles, or diced red bell pepper to the tuna salad.

• Spice Level – For more heat, I use more chile paste, a few dashes of hot sauce, or a little smoked paprika.

• Open-Faced Or Sandwich Style – I usually serve it open-faced, but I’ve also pressed two slices together and grilled it like a traditional sandwich for a gooey melt.

Storage/Reheating

If I have leftovers, I wrap them in foil or place them in an airtight container and refrigerate for up to one day. For best results, I reheat the sandwiches in a toaster oven or conventional oven at 350°F (175°C) for about 5 to 7 minutes, just until the cheese is melted again and the bread is crisp. I avoid the microwave because it tends to make the bread soggy.

FAQs

What Kind Of Tuna Should I Use?

I prefer oil-packed tuna for its rich flavor and moist texture. Water-packed tuna works too, but I usually add a bit more mayonnaise or a drizzle of olive oil to keep the tuna salad from being too dry.

Can I Make The Tuna Salad Ahead Of Time?

Yes, I often prepare the tuna salad a few hours in advance or even the night before. I store it in the fridge in a sealed container and give it a quick stir before using.

Can I Toast The Sandwich On The Stovetop Instead?

Absolutely. I butter the bread and toast it in a skillet until golden, then I add the tuna and cheese, cover with a lid, and let the cheese melt over low heat. It’s a great option if I don’t want to use the oven.

What Can I Use Instead Of Capers?

If I don’t have capers on hand, I sometimes use chopped green olives, dill pickles, or even a little extra green onion for a similar punchy flavor.

Is This Recipe Gluten-Free?

As long as I use gluten-free bread, the rest of the ingredients are naturally gluten-free. I always check the labels on mayonnaise and chile paste just to be sure.

Conclusion

This tuna melt is everything I want in a comfort food—warm, cheesy, and full of flavor. It’s quick enough for a weekday lunch but satisfying enough for dinner. I love how versatile it is, and once I’ve made it once, it’s easy to tweak to suit my mood or pantry. It’s one of those recipes I keep coming back to, and I think it’ll become a staple in your kitchen too.