Homemade Tuna Melts
I think there is some rule about not mixing cheese and seafood. We are just going to forget about that rule for now đŸ˜‰ because cheesy Homemade Tuna Melts are just too good to not have.
My husband and I love going out to lunch on Sundays.
It’s kind of one of our winter things.
Our summer Sunday thing is patio time with something in the smoker.
Anyway, the place we went to had a tuna melt on the menu and I just had to try it.
It was SO good I wanted another one, so that’s why I decided to make them at home.
How to make Homemade Tuna Melts
First trick to a good tuna salad is to drain the water from the tuna really, really well.
I even let mine sit on a plate with some paper towels to get all that extra water out.
Then mix the tuna with some mayo, minced green onion and celery, mustard, and some sweet pickle relish.
Let it refrigerate for at least an hour before making the melts.
Set your skillet over low heat.
I used to always make the mistake of putting it on medium heat.
The bread would get too toasty (or burnt) before the cheese melted and the tuna would still be cold.
No good.
Repeat after me… Low and slow is the way to go đŸ™‚
Another simple trick is instead of spreading the butter on the bread, I just put the butter in the pan to melt.
Then lay the bread flat and they basically butter themselves.
On one slice of bread lay 2 slices of deli American cheese and some tuna.
Then 2 more slices of the cheese.
And the other piece of bread goes on top, buttered side up.
Cover the skillet, or use a small skillet to cover to keep the heat in.
It makes the melt more…uhhh… meltier.
So that’s it, just repeat with remaining Homemade Tuna Melts and enjoy!
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If you like Homemade Tuna Melts, also try…
Skinny Greek Chicken Salad
Blackened Shrimp Caesar Salad
Avocado Chicken Salad Wraps
Spicy Tuna Sushi Stacks
Cheesy Goetta Bacon Melts
For more recipes like Homemade Tuna Melts, follow me on:
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Homemade Tuna Melts
An easy and delicious homemade tuna salad in a cheesy grilled sandwich
Ingredients
- 3 4 oz cans chunk tuna packed in water
- 1/2 cup mayo or light mayo
- 1/2 cup minced celery
- 1/4 cup minced green onions
- 2 Tbsps sweet pickle relish
- 1 Tbsp yellow mustard
- Optional: kosher salt, pepper
- 8 slices bread of choice
- 16 slices deli American cheese
- 4 Tbsps butter
Instructions
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Drain the water from the cans of tuna. Place paper towels on a plate and put the tuna meat onto the paper towels. This will help drain any excess water.
-
Place the tuna along with the mayo, celery, green onions, sweet pickle relish, and mustard in a bowl. Stir until evenly mixed. Taste for seasoning and add kosher salt and pepper if desired.
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Refrigerate the tuna for at least 1 hour before making the tuna melts.
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Add 1 Tbsp of the butter in a skillet over low heat. Place 2 slices of the bread when the butter melts. On 1 slice of bread place 2 pieces of cheese, some of the tuna salad, and 2 more slices of cheese.
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Take the remaining slice of bread and place it buttered side up to top sandwich. Press down slightly with spatula and let this cook for 1-2 minutes, cover with a lid or another small skillet to hold the heat in. Flip and cook another 2-3 minutes, covered. Repeat with the remaining sandwiches.
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