Tasty Tuna Grilled Cheese Melt

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Here is my go-to tuna grilled cheese recipe, with melted cheddar cheese, flaky tuna, and just the right amount of seasoning, all pressed between two perfectly toasted slices of bread.

This sandwich has become my kids’ favorite lunch on rainy weekends. I often make a few extra because they disappear so quickly from the plate. Nothing beats a warm, cheesy sandwich on a cold day, right?

What Kind of Tuna Should I Use?

For a tuna grilled cheese, solid white albacore tuna is your best bet since it has a firm texture and mild flavor that won’t overpower the cheese. While chunk light tuna can work in a pinch, it tends to be more flaky and watery, which could make your sandwich soggy. Look for tuna packed in water rather than oil – this gives you better control over the final moisture level of your sandwich filling. If you’re feeling fancy, you could even use fresh seared tuna that you’ve flaked yourself, though the canned variety works perfectly fine for this classic comfort food mashup.

Options for Substitutions

This sandwich is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Tuna: While solid white tuna is ideal, you can use chunk light tuna or even canned salmon. If you’re not into fish, try using shredded chicken instead – just make sure it’s well-drained.
• Fresh herbs: No fresh parsley or tarragon? Use dried versions (1 tablespoon dried parsley, 2 teaspoons dried tarragon), or try other herbs like dill or basil. You can skip the green onion and use 2 tablespoons of finely chopped regular onion.
• White cheddar: Regular cheddar works great, or try Swiss, Gruyere, or Monterey Jack. Each cheese will give a slightly different but tasty result.
• French/Italian bread: Any sturdy bread works here – sourdough, whole wheat, or regular sandwich bread. Just make sure it’s not too thin or it might get soggy.
• Mayo: You can swap mayo with Greek yogurt or mashed avocado, though the texture will be a bit different. If using yogurt, strain it first to remove excess liquid.
• Butter: For grilling, you can use margarine, olive oil, or mayo spread on the outside of the bread instead of butter.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tuna grilled cheese is managing moisture – draining your tuna thoroughly and patting the tomato slices dry with paper towels will prevent your sandwich from becoming soggy. Another common mistake is cooking the sandwich on heat that’s too high, which can burn the bread before the cheese melts properly – instead, use medium-low heat and be patient, giving the cheese time to melt while the bread turns golden brown. To ensure the best results, avoid overstuffing your sandwich, as too much filling can prevent the cheese from properly melting and binding the ingredients together. For extra crispiness, try brushing the outside of your bread with butter rather than dropping it in the pan, and press down gently with a spatula during cooking to help everything stick together.

What to Serve With Tuna Grilled Cheese?

This upgraded sandwich calls for some tasty sides that can hold their own next to the rich, cheesy tuna filling. A bowl of crisp dill pickles or tangy cornichons makes a perfect companion, cutting through the richness of the sandwich. For something green, try a simple cucumber salad dressed with rice vinegar and a pinch of salt, which echoes the fresh flavors in the sandwich. If you’re extra hungry, a cup of classic tomato soup works great for dipping, or go for some kettle-cooked potato chips for that satisfying crunch factor.

Storage Instructions

Keep Fresh: If you’ve got leftover assembled tuna mix (before grilling), you can keep it in an airtight container in the fridge for up to 2 days. The herbs will stay fresh and the flavors actually get better as they meld together!

Make Ahead: You can prep the tuna mixture a day ahead – it’s actually great for this! Just store it in the fridge and when you’re ready, assemble and grill your sandwiches fresh. The cheese melts better and the bread gets that perfect crispy texture when made fresh.

Enjoy Fresh: These sandwiches are best eaten right after they’re made, while the cheese is melty and the bread is crispy. If you have leftovers, you can wrap them in foil and keep them in the fridge for up to 24 hours, but the texture won’t be quite the same as fresh off the griddle.

Preparation Time	10-15 minutes
Cooking Time	6-7 minutes
Total Time	16-22 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 100-120 g
• Fat: 120-135 g
• Carbohydrates: 150-160 g

Ingredients

• 1 finely sliced green onion, including the tops
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon leaves, or 2 teaspoons dried, crumbled
• Grated peel from one lemon
• 2 teaspoons lemon juice
• 1 teaspoon dijon-style mustard
• 1/8 teaspoon ground black pepper
• 1/3 cup mayo
• 2 cans (6 ounces each) solid white tuna, drained and flaked
• 8 slices of french or italian bread, cut 1/2-inch thick
• 1 thinly sliced tomato (8 pieces)
• 4 ounces shredded sharp white cheddar cheese (approximately 1 cup)
• 2 tablespoons butter, softened

Step 1: Prepare the Tuna Mixture

In a medium-sized bowl, combine the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise.

Mix well to ensure all the ingredients are evenly distributed.

Add the drained tuna and use a fork to break up the flakes and thoroughly incorporate them into the mixture.

Step 2: Assemble the Tuna Melts

Lay out four slices of bread on a clean surface.

Evenly divide the tuna mixture onto each slice.

Top each with fresh tomato slices and a generous amount of grated cheese.

Take the remaining four slices of bread and spread butter on one side of each slice.

Place the bread slices on top of the cheese, buttered side up, to complete the sandwich assembly.

Step 3: Cook the Tuna Melts on the First Side

Heat a large griddle or a couple of cast iron skillets over medium heat.

Carefully place the assembled sandwiches onto the hot griddle, with the buttered side of the bread facing down.

Spread a little butter on the top side of the bread while it is on the griddle.

Allow the sandwiches to cook for about 3 minutes, or until the bottom side is nicely browned and crispy.

Step 4: Flip and Cook the Other Side

Using a metal spatula, gently lift the sandwiches and carefully turn them over to cook the other side.

Allow them to cook for another 3 minutes, or until the second side is beautifully browned.

The cheese should be melted, and the filling heated through.

Step 5: Serve and Enjoy

Once both sides are golden and the cheese is melted, remove the tuna melts from the griddle.

Serve them immediately while they are hot and enjoy the delicious blend of flavors and textures.

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