Quick Tuna Melt Recipe

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5 from 1 vote

This quick Tuna Melt Sandwich Recipe saves you so much time and tastes delicious.

Prep Time5

Cook Time8

Total Time10

Course: Lunch, Snack

Cuisine: American, European, Mexican, American

Servings: people

Calories: 397kcal

Author: Emily Roz

Ingredients

4 slices of sourdough
2 teaspoon vegetable oil
2 teaspoon salted butter
2 tablespoon grated mozzarella
2 tablespoon grated cheddar cheese
130 g canned tuna 90g drained weight
½ red onion finely chopped (use less if you don't want too much red onion)
1 pickled gherkin finely chopped
1 tablespoon pickled jalapenos finely chopped
1 teaspoon capers finely chopped
½ tablespoon yogurt
½ tablespoon mayonnaise
½ teaspoon paprika
1 teaspoon honey

Instructions

This recipe makes two tuna melt sandwiches. Lay down your slices of sourdough bread and place 1 tablespoon of grated mozzarella cheese and 1 tablespoon grated cheddar cheese in-between the slices for both sandwiches.
Place a frying pan or skillet on medium heat and add in a drizzle of vegetable oil and a spoonful of butter. Once melted, add in the cheese sandwiches and fry for 4 minutes on each side (make sure to check the bread doesn't burn - reduce the heat if it's catching).
Meanwhile, in a bowl, combine the drained canned tuna, finely chopped red onion, finely chopped pickled gherkins, finely chopped pickled jalapeños, chopped capers, mayonnaise, yogurt, paprika, black pepper, and honey. Stir to combine and then taste. Adjust and season based on your preferences.
Once your grilled cheese sandwiches are golden brown on both sides, remove from the pan and pull apart the two pieces of bread - the cheese pull should be amazing! Divide the tuna mixture between both sandwiches, on one side of the bread add the tuna, then place the other piece of grilled cheese on top of the tuna mixture (see images further up the blog for references). Press to combine and seal, then slice in half and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Tuna filling: place any leftover tuna filling into airtight containers. Place into the fridge and use within 3 days.

Sourdough bread: place in paper or plastic bag and into a bread tin or the freezer.

Cooked tuna melt sandwich: leave to cool, then place in airtight Tupperware. Store in fridge for up to 3 days. To reheat, place in the air fryer for 5 minutes at 180c/355F or reheat in a frying pan with a teaspoon of oil on low heat for 3 minutes on each side.

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