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 😉 because cheesy Homemade Tuna Melts are just too good to not have.
These can be made in a skillet or your Blackstone griddle.
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 or Blackstone griddle over low heat.
Another simple trick is instead of spreading the butter on the bread, I just put the butter in the pan or griddle 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 your griddle melting dome to cover to keep the heat in.
Homemade Tuna Melts are definite comfort food for me!
If you like Homemade Tuna Melts, also try…
Skinny Greek Chicken Salad
Blackened Shrimp Caesar Salad
Avocado Chicken Salad Wraps
Spicy Tuna Sushi Stacks
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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 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- Optional: kosher salt, pepper
- 8 slices bread of choice
- 16 slices deli American cheese
- 4 tablespoons 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.
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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 tablespoon 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.
Note: If making on your Blackstone griddle add all the butter and make all sandwiches at once.
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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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