Crispy outside, warm melty filling
Drain canned tuna well and mix with mayonnaise, a squeeze of lemon, cracked pepper, and finely chopped celery or onion. Fold in a little grated cheddar or Swiss for extra melt and binder. Use sturdy bread like sourdough or rye and butter the outsides for frying.
Cook method:
- Build the sandwich with tuna on one slice and cheese on top.
- Place in a preheated skillet over medium-low heat and cover to accelerate melting.
- Flip once the bottom is golden; cook until the cheese is bubbling and the crust is evenly browned.
Extra touches:
- Add sliced tomato or thin dill pickles between tuna and cheese for brightness.
- Mix in a teaspoon of Dijon for depth.
- For oven finishing, bake at 375°F for 6–8 minutes for even heating.
A proper tuna melt balances creamy tuna, gooey cheese, and a crisp exterior for an irresistible comfort sandwich.