The Ultimate Tuna Melt Recipe (Crispy & Extra Cheesy!)

Name: Tuna Melt Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 oz. cream cheese (softened); ¼ cup mayonnaise; ½ teaspoon Lawry's seasoning; 1 tablespoon pickle juice; 8 oz. canned tuna (drained); ¼ medium red onion (minced); 1 stalk celery (minced); ¼ cup minced dill pickles; 4-8 slices sourdough bread; 2 tablespoons unsalted butter (softened); 8 slices muenster cheese

By Lee Funke

5 from 1 vote

3/18/2026

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A tuna melt is one of those classic comfort sandwiches that always hits the spot. At its core, it’s a warm sandwich made with creamy tuna salad and melty cheese, toasted until the bread is crispy and golden.

My version for the best tuna melt uses a richer tuna salad made with cream cheese and mayo, plenty of crunchy mix-ins like celery, onions, and pickles, and melty Muenster cheese.

Everything gets piled onto sourdough and toasted until the cheese stretches with every bite. It’s easy, delicious, and way better than those Subway tuna recipes.

Why I’m Obsessed

Here’s why this is my go-to tuna melt recipe:

Ultra-creamy filling: The combination of mayo and cream cheese makes the tuna salad rich and smooth, never dry.
Perfect texture: Crunchy celery, onion, and pickles add a fresh bite that balances the creamy filling.
Extra melty cheese: Muenster melts beautifully and gives that classic stretchy cheese pull.
Quick comfort food: These sandwiches come together in about 30 minutes!

Ingredients Needed

Here’s what you need to make this creamy, cheesy, flavorful tuna melt:

Canned tuna: I use canned tuna packed in water for the best texture. Albacore is great, but you don’t need to splurge for the fancy stuff! Just make sure to drain it well so the tuna salad doesn’t become watery.
Cream cheese: This is what makes this tuna melt different from a classic version. The cream cheese blends with the mayo to create a thick, ultra-creamy tuna salad that spreads easily and stays rich even after baking.
Mayonnaise: Mayo adds moisture and classic tuna salad flavor. When combined with cream cheese, it creates the perfect balance of creamy and tangy.
Veggies: Onion, celery, and dill pickles add crunch and freshness to the tuna salad. I also add a splash of pickle juice for extra tang.
Lawry’s seasoning: This blend adds a savory, slightly salty flavor, making the tuna salad taste a little more complex. If you don’t have it, simple salt works, too.
Muenster cheese: I like Muenster for tuna melts because it’s a nice, mild cheese that gives a good cheese pull.
Sourdough bread: Any bread works, but sourdough is my favorite. It toasts up really nicely!
Butter: A little butter spread on the outside of the bread helps the sandwich toast to a crispy, golden finish.

How to Make This Tuna Melt Recipe

This tuna melt recipe comes together quickly with a simple homemade tuna salad and plenty of melty cheese. Cook it either in the oven or on the stovetop, depending on how crispy you want the bread. Here’s how I make it.

Drain the Tuna Well

Start by draining the canned tuna thoroughly. Excess liquid can make the tuna salad watery and prevent the bread from crisping properly. If the tuna still feels very wet, I like to gently press it with a paper towel to remove any extra moisture. This helps create a thicker, creamier filling.

Make the Tuna Salad

In a medium bowl, mix together the cream cheese, mayonnaise, Lawry’s seasoning, and pickle juice until everything is combined. Combine the tuna and cream cheese, minced onion, celery, and pickles.

The mixture should be thick and spreadable, not runny. If it feels too loose, add a little more tuna or another spoonful of cream cheese to firm it up.

Assemble the Tuna Melts

For oven melts: Spread butter on one side of each slice of bread. Place the bread butter-side down, then spread the tuna salad evenly on top. Add cheese over the tuna and top with a second slice of bread, or leave it as an open-faced tuna melt.

For stovetop melts: Spread butter on the outside of the bread slices. On the inside of the bottom slice, place one slice of cheese, then add the tuna salad, then a second slice of cheese. Top with the second slice of bread, buttered side out.

Try to spread the tuna mixture evenly so the sandwich cooks consistently and the cheese melts smoothly across the top.

Cook Until Crispy and Melty

For sheet-pan sourdough tuna melts, place the assembled sandwiches on a prepared baking sheet and bake at 350°F until the bread is crisp (about 20 minutes) and the cheese has melted.

For the stovetop method, cook the sandwich in a buttered skillet over medium heat until the bread turns golden brown and the cheese melts. If you’re cooking on the stove, keep the heat at medium to help the cheese melt completely before the bread gets too crunchy.

Serve Immediately

Tuna melts are best served right away, while the cheese is hot and stretchy and the bread is crisp. To prep ahead, make the tuna salad a few days in advance and refrigerate it until you’re ready to assemble the sandwiches.

Fun Twists & Flavor Variations

Tuna melts are so easy to customize. Once I have my creamy tuna salad base, it’s easy to switch up the flavors with different cheeses, toppings, or breads. Here are a few fun variations to try:

Make it spicy: Add sliced jalapeños, a pinch of red pepper flakes, or a drizzle of hot sauce to the tuna salad for a spicy kick. You can also mix in a little sriracha with the mayo.

Try different slices of cheese: Sharp cheddar cheese gives the sandwich a bolder flavor, Swiss adds nuttiness, and provolone melts into a super creamy layer.

Add crispy bacon: A couple of strips of crispy bacon turn this into an extra savory tuna melt. The salty crunch pairs perfectly with the creamy tuna salad.

Make it open-faced, diner-style: Skip the top slice and bake the tuna melt open-faced. This lets the cheese bubble and brown on top while the bread gets toasted underneath.

Add fresh herbs: Mix in chopped dill, parsley, or green onions for a brighter, fresher flavor.

Top with tomato: A few thin-sliced tomatoes add freshness and a little acidity to the tuna melt sandwich.

Use your favorite bread: Rye bread, whole wheat bread, or thick country bread all work great. For a lower-carb option, try a low-carb sandwich bread.

For classic grilled cheese vibes, stick with the stovetop. I butter both pieces of bread, so they crisp up in the pan, and butter the pan. Try my perfect Grilled Cheese Recipe next!

Perfect Pairings

A tuna melt is already pretty satisfying, but the right side can turn it into a full meal. Stay simple with a handful of potato chips, deli-style, or try these ideas:

Crispy dill pickles add a briny crunch that balances the creamy tuna and melty cheese.
A warm bowl of Creamy Tomato Soup gives that classic cozy grilled-cheese-and-soup vibe.
A Simple Green Salad adds freshness and lightens the meal. To get a little fancy, try my Arugula Goat Cheese Salad.
Tangy coleslaw or a crunchy slaw brings extra texture and brightness to the plate.
Fresh or roasted tomato slices add a little acidity and vibrant flavor.

This tuna melt works great as a quick weekday lunch, an easy weeknight dinner, or even a late-night comfort snack. Since it comes together in just half an hour, it’s one of those recipes I turn to whenever I want something warm, cheesy, and satisfying without a lot of effort.

Love cheesy tuna mains? Try my Tuna Noodle Casserole, a baked dish with tender egg noodles, savory tuna, and rich cheddar cheese.

Storing Leftovers

I recommend eating a tuna melt immediately. To make it ahead, store the tuna salad on its own in an airtight container in the refrigerator for up to 3-5 days. This keeps the bread from getting soggy. Give it a quick stir before using if it firms up slightly in the fridge.

If you have leftover tuna melts, store them in the refrigerator for up to 2 days. Reheat in a skillet, 350°F oven, or air fryer until the bread is crisp and the cheese has melted. The bread won’t be as crispy or fresh, though!

I don’t recommend freezing because the tuna salad can separate, and the bread would likely become soggy after thawing.

FAQs

What kind of cheese pairs best with tuna?

Mild, melty cheeses work best for a tuna melt. Muenster, cheddar, and Swiss are all great options because they melt smoothly and complement the creamy tuna salad without overpowering it. American cheese is a classic choice for a tuna melt, and pepper jack can add a little kick.

What sauce or seasoning goes in a tuna melt?

Most tuna melts start with a classic tuna salad made with mayonnaise. I add cream cheese for extra creaminess. From there, ingredients like pickle juice, pickle relish, celery, onion, and seasonings like salt, black pepper, or seasoned salt add flavor and texture.

Some people also like adding Dijon mustard, lemon juice, capers, hot sauce, or fresh herbs for extra flavor. You can experiment with your preferred combo of seasonings and add-ins!

How do you make a tuna melt extra crispy?

For an extra crispy tuna melt, I butter the outside of the bread before cooking and toast it in a skillet or oven until golden brown. Cooking over medium heat allows the bread to crisp while the cheese melts.

Using sturdy bread, like sourdough, also helps create a crunchy exterior on the buttered side. For a golden top on an open-faced sandwich, you can broil the melt for a minute at the end, too.

Can you substitute mayonnaise in a tuna melt?

Yes! In this recipe, I use cream cheese for extra creaminess, but you can swap the mayonnaise for sour cream or even extra cream cheese if you prefer a tangier flavor. The filling will stay creamy and spreadable, just slightly different in taste.

For a nutrition boost, substitute Greek yogurt. This adds extra protein, calcium, and potassium while lowering saturated fat and cholesterol.

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Micki Spheres

February 22, 2023 1:19 pm

First off, I ditched the celery because, you know, it’s celery. That said, I ask you, is there anything more sad than a half-eaten tuna melt? No. No, there is not, and do you know just how many half-eaten tuna melts you’ll possess once you offer these to your family? None. You will have exactly none. There may be crumbs and a bit of melted butter on the plate, but no food will remain. These sandwiches are that good, Really.