Luxury Tuna Melt recipe

Luxury Tuna Melt takes the ever-popular tuna melt to the next level. With rich tuna flavour, intense cheesiness from Parmesan and Cheddar, plus piquancy from garlic, dill, pickle, mustard, and lemon, I think this really is the ultimate tuna melt.

So you can pile on all the extra goodies, I recommend you make my open-faced version under the grill. But if you’d prefer the classic sandwich, in this post I also tell you how to make Luxury Tuna Melt in a pan, on a griddle, or in a sandwich/panini press.

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Like so many iconic foods, there’s disagreement over how the tuna melt came about. The most common origin story is that the cook at a 1960s South Carolina lunch counter accidentally spilled tuna salad onto a grilled cheese sandwich. However, others cite a 1930s cookbook that included a recipe for an open-faced grilled cheese and tuna sandwich.

But what can’t be denied is that the tuna melt started as an American thing. Certainly growing up in England in the 1970s and 80s I’d never heard of it. Yes, we ate tinned tuna sandwiches. Oozingly melty cheese on toast was a big favourite too. But I don’t recall anyone putting the two together.

Now, I always keep lots of tins of tuna in the pantry. So convenient and versatile, it’s no wonder canned tuna has become a staple food.

And you only have to add a few more everyday items like bread and cheese for a very enjoyable meal. However, today I want to take the tuna melt to the next level with my Luxury Tuna Melt recipe. Luxury doesn’t have to mean complicated though. Satisfying and full of flavour, you still only need everyday ingredients.

LUXURY TUNA MELT

You’ll find ingredient amounts and full details of how to make Luxury Tuna Melt in the recipe card at the end. But for best results I recommend you read this whole post before getting started.

Along with good thick slices of bread, canned tuna, and cheese (I use a mix of Parmesan and mature Cheddar), you’ll need the following ingredients.

• Hard boiled eggs. These can be omitted for a lighter result, but I love the classic combination of tuna and egg.
• Vegetables. For balance, I like to include a good amount of vegetables in my tuna melt. Here I’ve chosen finely chopped celery and red onion, plus pickled gherkin for extra tang.
• Seasonings. For a robust flavour I include fresh garlic and dill, wholegrain mustard, black pepper, and lemon zest/juice, plus a hint of heat with chilli or red pepper flakes.
• Mayonnaise. Adds to the rich creaminess. You could use homemade, although I think the convenience of jarred is fine in a tuna melt.

SANDWICH OR OPEN-FACED?

There are two types of tuna melt, depending on how you cook them.

Tuna Melt Sandwich. For this type, you make a regular sandwich with the filling between 2 slices of bread. The outside is then crisped and browned while the filling gets piping hot and melting. You can achieve this by either cooking it on one side then the other in a regular frying pan or on a griddle (I recommend this brilliant electric tabletop griddle), or cook both sides at once in a sandwich/panini press.

Open-Faced Tuna Melt.  While the above methods are good for regular tuna melt sandwiches with minimal ingredients, for my Luxury Tuna Melt, I recommend you make it open-faced. This means you can pile on all those extra goodies without worrying the filling will come out. It’s cooked under the grill so you get a topping that’s nicely browned.

The images in this post show the open-faced version. But I’ve included notes here and in the recipe card for those making the filled sandwich.

MAKE THE TOPPING FOR LUXURY TUNA MELT

To make the topping (or filling) for my Luxury Tuna Melt, start by mixing together the drained tuna, chopped hard-boiled egg, plus all the vegetables and seasonings. When they’re thoroughly combined, stir in the mayonnaise, all the Parmesan plus a little of the Cheddar.

While the Parmesan gives a good savoury flavour, it doesn’t melt in the same way as Cheddar. So, I prefer to keep back most of the Cheddar and sprinkle it over just before grilling. Note that if you’re making the sandwich rather than open-faced version then you should add all the Cheddar with the Parmesan.

When that’s done, have a taste and see if it needs any more seasoning e.g. a squeeze of lemon or pinch of salt. If you want to make in advance, or find you have more than you need, the mixture can be stored for a day covered in the fridge.

PUTTING THE TUNA MELT TOGETHER 

Whichever cooking method you choose to make Luxury Tuna Melt, use thick slices of a good quality, firm bread. This should ensure it won’t fall apart when generously loaded or filled. If you’re making my open-faced version, first toast both sides of the bread.

Now divide the filling between the slices. If like me you can’t stand burnt crusts, be sure to spread it to completely cover each slice. Sprinkle over the reserved Cheddar, again making sure each slice is completely covered.

If you’re making the sandwich version, divide the filling between half the slices then pop another slice on top of each. To prevent sticking and help create the crispy outer layer, spread the outward facing sides of the sandwich with softened butter or a little mayo.

Pop under your preheated grill (I put the slices on a baking tray for easier clean up) and cook until the cheese is melting and bubbling. I like to keep it under until it’s turning golden with delicious little crispy cheesy bits around the edges.

If you’re using the pan or griddle method, preheat to medium-hot before placing the sandwich in. Cook the first side until golden, then carefully turn and repeat with the other side. If necessary, keep turning until you have the level of doneness you want and the filling is melting and starting to ooze out a little. If you’re using a sandwich press then just follow the manufacturer’s instructions.

SERVING LUXURY TUNA MELT PLUS VARIATIONS

Containing a decent amount of vegetables, I most often eat Luxury Tuna Melt on its own for lunch. To serve, I like to sprinkle over a little more chopped dill and mild chilli flakes. A wedge of lemon for squeezing over is good too.

Don’t just keep this smashing little treat for lunchtime though. With a big mixed salad on the side, tuna melt makes an easy and incredibly good dinner too. If you fancy a change from bread, the tuna mix is also great melted on top of a baked potato.

I love my tasty version with all its rich tuna flavour, intense cheesiness and piquancy from garlic, dill, lemon and mustard. But there are loads of ways you can adapt the recipe to make it your own.

• Try it on different breads. For simplicity, my homemade No-Knead Crusty Bread or Sourdough Bread made with white flour are perfect. Want something more nutritious? Try my Light Rye Bread. To pack in even more flavour, how about Cheese & Sun-Dried Tomato Bread?
• Lower calories. If you’re watching your weight or just want something lighter then, as mentioned above, you could leave out the eggs. Or use a light mayonnaise and/or reduced fat cheeses.
• Flavourings. If you don’t have or like dill, swap in parsley or chives. For even more robust flavour you can add chopped capers, olives and/or anchovies.

Whether you’re already a fan of tuna melts or haven’t made them before, I hope you’ll give my luxury version a try. If you make my recipe, do leave a comment and rating.

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Luxury Tuna Melt

Take tuna melt to the next level! With rich tuna flavour, intense cheesiness from Parmesan and Cheddar, plus piquancy from garlic, dill, pickle, mustard, and lemon, this is the ultimate tuna melt.

Note: this recipe is for open-faced tuna melt heated under a grill. For making tuna melt sandwiches in a pan, griddle, or sandwich press, see Recipe Notes below.

The tuna mix is also good melted on top of a split open baked potato.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Main Course, Lunch

Cuisine American

Keyword toasted sandwich, sandwich

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 2 - 4

Author Moorlands Eater

Ingredients

• 140 - 150 g tinned or jarred tuna (drained weight)
• 2 hard-boiled eggs (roughly chopped)
• 2 stalks celery (finely chopped)
• ½ small - medium red onion (finely chopped)
• 1 - 2 pickled gherkins (finely chopped)
• 1 clove garlic (finely chopped)
• 1 rounded tbsp dill (roughly chopped)
• 1 tsp wholegrain mustard
• 1 tsp mild chilli flakes or red pepper flakes
• 1 small lemon (zest finely grated)
• 2 rounded tbsp mayonnaise
• 20 g Parmesan (finely grated)
• 100 g mature Cheddar cheese (coarsely grated)
• black pepper
• salt (optional)
• 4 large slices good quality, thick-cut bread

Instructions

1. Put the first 10 ingredients (i.e. from tuna to lemon zest) in a bowl and mix well with a fork.

   Add the mayonnaise, the Parmesan, a small handful of the Cheddar cheese, and grind in some black pepper. Stir again to thoroughly combine.

   Taste and add more seasoning if needed, including salt and a squeeze of lemon if liked.

2. Heat your grill to high and toast the bread on both sides.

   Place the toast on a shallow baking tray (to catch any melting cheese).

3. Divide the tuna mixture between the slices of bread, making sure the bread is completely covered so it doesn't burn.

   Sprinkle the remaining Cheddar over the slices, again completely covering them.

4. Put under the preheated grill and cook until the topping is hot and the cheese is melted, bubbling, and turning golden brown.

   Serve straight away.

   Unused tuna mixture can be stored for 1 day in an airtight container in the fridge.

Recipe Notes

To make Luxury Tuna Melt sandwich in a pan, on a griddle, or in a sandwich/panini press:

• make tuna mix as per recipe except add all the Cheddar.
• do not toast the bread
• divide the tuna mix between half the slices of bread then top each one with another slice
• spread the outward facing sides of the sandwiches with softened butter or mayonnaise
• Preheat a non-stick frying pan or griddle to medium-hot then put in the sandwich. Cook the first side until golden, then carefully turn and repeat with the other side. If necessary, keep turning until you have the level of doneness you want and the filling is melting and starting to ooze out a little.
• If using a sandwich/panini press, follow the manufacturer's instructions.

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