Introduction

This Quick Tuna Melt is a satisfying and delicious sandwich perfect for a speedy lunch or light dinner. Creamy melted cheese pairs beautifully with a flavorful tuna mixture loaded with tangy pickles and a hint of spice.

Ingredients

4 slices of sourdough
2 tsp vegetable oil
2 tsp salted butter
2 tbsp grated mozzarella
2 tbsp grated cheddar cheese
130 g canned tuna (90 g drained weight)
1/2 red onion, finely chopped (use less if preferred)
1 pickled gherkin, finely chopped
1 tbsp pickled jalapenos, finely chopped
1 tsp capers, finely chopped
1/2 tbsp yogurt
1/2 tbsp mayonnaise
1/2 tsp paprika
1 tsp honey

Instructions

Step 1: Lay out your sourdough slices. Place 1 tablespoon of grated mozzarella and 1 tablespoon of grated cheddar between each pair of bread slices to make two cheese sandwiches.
Step 2: Heat a frying pan or skillet over medium heat. Add a drizzle of vegetable oil and 1 teaspoon of butter. Once melted, add the cheese sandwiches and cook for about 4 minutes per side. Watch carefully to prevent burning and reduce heat if needed.
Step 3: While the sandwiches cook, combine the drained tuna, chopped red onion, pickled gherkin, jalapenos, capers, mayonnaise, yogurt, paprika, black pepper, and honey in a bowl. Mix well and adjust seasoning to taste.
Step 4: When the sandwiches are golden brown on both sides, remove from the pan. Open each sandwich and add half of the tuna mixture onto one piece of bread. Press the other piece on top to seal. Slice in half and serve immediately.

Tips & Variations

For extra richness, swap yogurt for sour cream or cream cheese in the tuna mixture.
Use multigrain or rye bread for a different flavor profile.
Add a squeeze of lemon juice to the tuna mixture for brightness.
Include sliced tomato or avocado for additional freshness.
Reduce or omit jalapenos if you prefer a milder sandwich.

Storage

To store leftovers, wrap the tuna mixture and bread separately in airtight containers and refrigerate for up to 2 days. Reheat the grilled sandwich gently in a pan or oven to keep the bread crispy. It’s best to assemble fresh before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Canned tuna works best for this recipe because it’s already cooked and flaky, making it easier to mix with the other ingredients. Fresh tuna would require cooking and a different preparation approach.

What can I use if I don’t have pickled jalapenos?

You can substitute with mild banana peppers, chopped green chilies, or omit them altogether if you prefer less heat. Adding a pinch of smoked paprika can add a subtle smoky flavor as well.

Quick Tuna Melt Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This Quick Tuna Melt recipe features crispy, golden sourdough grilled cheese sandwiches stuffed with a flavorful tuna salad mixture. Combining the richness of melted mozzarella and cheddar with zesty pickled jalapenos, gherkins, capers, and a touch of honey, this delicious sandwich is an easy and satisfying meal perfect for lunch or a quick dinner.

Author: Elias
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 sandwiches 1x
Category: Sandwiches
Method: Frying
Cuisine: American

Ingredients

Scale

Bread and Cheese

4 slices of sourdough bread
2 tbsp grated mozzarella cheese (divided)
2 tbsp grated cheddar cheese (divided)
2 tsp vegetable oil
2 tsp salted butter

Tuna Salad Mixture

130 g canned tuna (90g drained weight)
1/2 red onion, finely chopped (adjust to taste)
1 pickled gherkin, finely chopped
1 tbsp pickled jalapenos, finely chopped
1 tsp capers, finely chopped
1/2 tbsp yogurt
1/2 tbsp mayonnaise
1/2 tsp paprika
1 tsp honey
Black pepper, to taste

Instructions

Prepare the Sandwiches: Lay out all four slices of sourdough bread. On two slices, evenly spread 1 tbsp grated mozzarella and 1 tbsp grated cheddar cheese each. Top each with the remaining two slices of bread to form two sandwiches with cheese inside.
Cook the Sandwiches: Heat a frying pan or skillet over medium heat. Add 1 tsp vegetable oil and 1 tsp butter, allowing the butter to melt. Place the cheese sandwiches into the pan and cook for about 4 minutes on each side until the bread is golden brown and the cheese is melted. Adjust heat as necessary to prevent burning.
Make the Tuna Filling: While the sandwiches cook, combine the drained canned tuna, finely chopped red onion, pickled gherkin, pickled jalapenos, chopped capers, mayonnaise, yogurt, paprika, black pepper, and honey in a bowl. Mix well and taste to adjust seasoning as desired.
Assemble the Tuna Melts: Remove the cooked sandwiches from the pan. Carefully separate the two slices of bread in each sandwich to reveal the melted cheese interior. Spoon half of the tuna mixture onto the bottom slice of bread, then place the other slice back on top. Press gently to seal, slice the sandwich in half, and serve immediately for the best cheese pull experience.

Notes

Use sourdough bread for the best flavor and texture, but other sturdy bread can work.
Adjust the amount of red onion to reduce pungency if desired.
Ensure the pan is on medium heat to avoid burning the bread while allowing the cheese to melt.
For a spicier kick, increase the amount of pickled jalapenos.
This recipe makes 2 tuna melt sandwiches, ideal for 2 servings.

Keywords: tuna melt, grilled cheese sandwich, tuna sandwich, quick lunch, easy dinner, cheesy sandwich