Tuna Melt

A simple, satisfying favorite.

Why You'll Love This Recipe

• Diner-quality at home in 15 minutes.
• Crispy outside, melty inside, briny tang.
• Pantry staple ingredients.
• Better than the freezer aisle.
• Comfort food made elegant with good bread.

Ingredient Notes

• Albacore is meatier and less fishy than chunk light.
• Sourdough has the structure to hold filling without going soggy.
• Sharp cheddar melts beautifully and stands up to the tuna.

Ingredient Substitutions

• Greek yogurt for half the mayo.
• Swiss or provolone in place of cheddar.
• Rye bread for a more traditional deli vibe.

Equipment Needed

• Mixing bowl
• Non-stick or cast-iron skillet
• Spatula

Prep Tips

• Let butter sit 10 minutes to soften so it spreads to the edges.
• Slice cheese thin so it melts in tandem with bread browning.

Instructions

1. 1

   Gather and prep: 1 tuna, 1 tbsp mayonnaise, 4 slices bread, 1 cup shredded cheese, 2 tbsp butter, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and shred the cheese before you start cooking.

2. 2

   Mix tuna with mayo, onion, salt, pepper.

3. 3

   Butter bread.

4. 4

   Grill with tuna and cheese until melty. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

Artsi Pro Tips

• Drain tuna ruthlessly — wet tuna soaks the bread.
• Cheese on both sides glues the sandwich and prevents tuna from falling out.
• Medium-low heat is the secret to fully melted cheese with golden crust.

Common Mistakes

• Wet tuna ruining the bread.
• High heat burning bread before cheese melts.
• Skimping on butter — pale crust.

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