Recipe

Easy Tuna Melts

Updated on 5 min read

A crispy, melty, protein-packed sandwich you can whip up in minutes!

🕒 Quick Recipe Overview

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches (serves 2)
  • Dietary Notes: High-protein, Low-calorie (approx. 250–300 calories per sandwich), Nut-free

✅ Ingredients Checklist

(Exact measurements below in step-by-step section)

  • Canned tuna (in water)
  • Light mayonnaise
  • Celery
  • Onion
  • Salt & pepper
  • Low-calorie wheat bread (like Sara Lee 45-cal)
  • Butter-flavored cooking spray
  • Ultra-thin mild cheddar cheese slices

🔪 Instructions

  1. Prep your filling:
    In a bowl, combine drained tuna with chopped celery, onions, light mayo, salt, and pepper. Mix well.
  2. Build your sandwich:
    Lightly spray one side of each bread slice with butter spray. Place tuna mixture on the un-sprayed side, top with a slice of cheese, then cap with the second bread slice (buttered side facing out).
  3. Grill to golden perfection:
    Place sandwich in a preheated pan over medium-low heat. Cook each side for about 3–4 minutes until the bread is golden and the cheese is melted.
  4. Repeat & serve:
    Make your second sandwich with remaining ingredients. Serve warm and melty.

💡 Quick Tips & Notes

  • Be sure to use low heat to let the cheese melt without burning the bread.
  • This recipe is naturally nut-free and a great option for a light, high-protein meal.
  • Swap mayo for Greek yogurt for an even lighter twist.

Why You’ll Love This Tuna Melt

Sometimes, a comforting classic is all you need—and this tuna melt delivers the goods. It’s quick, melty, satisfying, and clocks in around 300 calories depending on the bread and cheese you use. Perfect for busy lunches, lazy dinners, or anytime you’re craving something savory and toasty.

Confession: I’ve eaten this standing over the kitchen counter. It’s that good.

👨‍🍳 Step-by-Step with Visual Tips

1. Mix the Tuna Filling

Drain the canned tuna and mix with light mayo, chopped celery, onion, salt, and pepper.

Tip: Go for a finer chop on the celery and onion if you like a smoother spread.

2. Assemble the Sandwich

Spray the outer sides of the bread with butter spray. Pile the tuna mix on one inner slice, add your cheese, and top it with the second slice (buttered side out).

Tip: Press gently so the sandwich holds its shape while flipping.

3. Toast Until Melty & Golden

Place the sandwich in a skillet over medium-low heat. Flip once the first side is golden and the cheese starts to melt—about 3–4 minutes per side.

Tip: Cover the pan loosely with a lid to help the cheese melt faster without burning the bread.

🧂 Ingredient Deep Dive & Substitutions

Key Ingredients Breakdown

  • Tuna in Water: Keeps things lean. You can also use oil-packed tuna—just drain well.
  • Light Mayonnaise: Keeps the mix creamy but lower in calories.
  • Celery & Onion: Add fresh crunch and sharp flavor.
  • Sargento Ultra-Thin Cheese: Melts quickly and cuts calories.

Substitution Ideas

  • No Mayo? Use plain Greek yogurt or mashed avocado.
  • No Cheddar? Try Swiss, provolone, or a dairy-free slice.
  • Low-Carb Version? Use keto bread or a large lettuce wrap for a cold “melt-free” version.
  • Add Heat: A dash of hot sauce or chopped pickles inside the tuna mix adds a kick.

🍽️ Variations & Serving Ideas

Flavor Variations

  • 🧅 Add 1 tsp Dijon mustard to the tuna mix for zing.
  • 🥓 Add crumbled cooked bacon for a smoky boost.
  • 🧄 Mix in garlic powder or fresh herbs like dill or parsley for extra flavor.

Dietary Adaptations

  • Gluten-Free? Use gluten-free sandwich bread or skip the bread entirely and stuff the tuna into bell pepper halves or portobello caps (bake until tender).
  • Dairy-Free? Use vegan mayo and dairy-free cheese slices.

Serving Suggestions

  • Pair with:
    • A bowl of tomato soup
    • Mixed greens or cucumber salad
    • Crunchy pickle spears or kettle chips
  • Serve open-faced with extra cheese for a bistro-style vibe.

🧊 Storage & Make-Ahead Tips

Storage

  • Tuna Mix: Store in an airtight container in the fridge for up to 3 days.
  • Assembled Sandwiches: Best enjoyed fresh, but you can wrap in foil and keep in the fridge for 1 day.

Reheating

  • Reheat in a skillet or toaster oven at 350°F until warmed through and crisp again.

Make-Ahead

  • Prep the tuna mixture ahead of time and store in the fridge. Assemble and grill sandwiches fresh when ready to eat.

🧮 Nutrition Information (Per Sandwich Approx.)

  • Calories: ~275 kcal
  • Protein: 21g
  • Carbs: 25g
  • Fat: 12g
  • Fiber: 4g
  • Allergens: Contains dairy, eggs, wheat (gluten)

❓ FAQs

Q: Can I use tuna in oil?
A: Yes! Just drain it well. The flavor will be richer.

Q: What if I don’t have butter spray?
A: Use 1 tsp of softened butter or olive oil and spread it evenly on the bread.

Q: Can I bake these instead of frying?
A: You can! Place assembled sandwiches on a baking sheet and bake at 375°F for about 10 minutes, flipping halfway.

Q: How can I pack this for lunch?
A: Wrap in foil and store in a thermal bag with an ice pack. Reheat in a toaster oven or eat cold like a tuna sandwich with a cheesy twist.

📝 Behind the Recipe

This sandwich was born out of a need for something quick, cozy, and satisfying—especially when the fridge is almost empty. I’ve made versions of it with leftover grilled veggies, even olives, but this classic combo is the one I keep coming back to.

It’s also a favorite for teaching kids simple kitchen skills: mix, stack, toast, done.

Have a favorite twist on tuna melts? Drop it in the comments—I love seeing how others riff on the classics.

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