Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cans (5 oz each) tuna, drained well
- 1/3 cup mayonnaise
- 1/3 cup finely diced celery
- 1/4 cup finely chopped dill pickles
- 1 tsp dill pickle brine
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 slices sturdy bread (sourdough or sandwich bread), about 1/2-inch thick
- 1 tbsp unsalted butter, softened
- 4 slices sharp cheddar or Swiss cheese
- Optional: 1 tbsp chopped parsley, for serving
Do This
- 1. Set oven rack 6 inches from broiler; preheat broiler on HIGH (about 500°F).
- 2. Lightly toast bread 2 minutes; flip and toast 1 minute more.
- 3. Mix tuna, mayo, celery, pickles, brine, Dijon, lemon, salt, and pepper.
- 4. Spread softened butter on one side of each toast; place butter-side down on a sheet pan.
- 5. Pile tuna mixture on top; add 1 slice cheese per toast.
- 6. Broil 2–4 minutes until cheese is bubbly and golden (watch closely).
- 7. Rest 1 minute; garnish with parsley and serve hot.
Why You’ll Love This Recipe
- Fast comfort food with pantry staples you probably already have.
- Crunchy celery and tangy pickles balance the creamy tuna perfectly.
- Broiled cheese turns bubbly, golden, and irresistible in minutes.
- Easy to customize with different breads, cheeses, and add-ins.
Grocery List
- Produce: celery, lemon (optional but recommended), parsley (optional)
- Dairy: sharp cheddar or Swiss cheese, unsalted butter
- Pantry: canned tuna, mayonnaise, dill pickles, Dijon mustard, kosher salt, black pepper, bread (sourdough or sandwich bread)
Full Ingredients
Tuna Salad Filling
- 2 cans (5 oz each) tuna (packed in water), drained very well
- 1/3 cup mayonnaise
- 1/3 cup finely diced celery (about 1 large rib)
- 1/4 cup finely chopped dill pickles
- 1 tsp dill pickle brine (from the jar)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Sandwiches
- 4 slices sturdy bread (sourdough or sandwich bread), about 1/2-inch thick
- 1 tbsp unsalted butter, softened
- 4 slices sharp cheddar or Swiss cheese (about 4 oz total)
Optional for Serving
- 1 tbsp chopped fresh parsley
- Extra dill pickle slices
- Lemon wedges
Step-by-Step Instructions
Step 1: Set up the oven for broiling
Move an oven rack so it sits about 6 inches below the broiler element. Preheat the broiler on HIGH (about 500°F). Line a rimmed sheet pan with foil for easy cleanup.
Step 2: Lightly toast the bread
Place the bread slices on the sheet pan. Broil for 2 minutes to lightly toast the tops, then carefully flip and broil for 1 minute more. You’re aiming for light color and a little crispness, not fully browned toast.
Take the pan out of the oven and keep the broiler on. Let the bread cool for 1 minute so it’s easier to handle.
Step 3: Mix the tuna salad
In a medium bowl, add the drained tuna and use a fork to break it into flakes. Add the mayonnaise, celery, chopped pickles, pickle brine, Dijon mustard, lemon juice, salt, and pepper.
Stir until creamy and evenly mixed. Taste and adjust seasoning if needed (a tiny pinch more salt or a few grinds of pepper usually does it).
Step 4: Butter the bread for better browning
Flip the toasted bread so the slightly more toasted side faces up (this will be the top). Spread a thin layer of softened butter on the other side of each slice (this will be the bottom).
Flip again and place the slices back on the sheet pan with the buttered sides down. This helps the bottoms brown and gives you that classic diner-style crisp edge.
Step 5: Assemble the open-faced tuna melts
Divide the tuna mixture evenly among the 4 slices of bread (about 1/2 cup per slice). Use the back of a spoon to mound it slightly but keep it within the bread edges.
Top each with 1 slice of sharp cheddar or Swiss, centered so it melts over the tuna.
Step 6: Broil until bubbly and golden
Broil for 2 to 4 minutes, rotating the pan once if your broiler has hot spots. Keep a close eye on it; cheese can go from golden to scorched quickly.
You’re looking for fully melted cheese with bubbling spots and light golden browning on top.
Step 7: Rest briefly, garnish, and serve
Let the tuna melts rest on the sheet pan for 1 minute so the cheese settles slightly and the filling isn’t scorching hot. Sprinkle with chopped parsley if you like.
Serve immediately with extra dill pickles and lemon wedges on the side.
Pro Tips
- Drain the tuna very well: Press it against a fine-mesh strainer or squeeze gently with the lid. Less water means a creamier, not watery, filling.
- Chop celery and pickles small: Fine dice gives you crunch and tang without making the sandwich hard to bite.
- Toast first, then broil: The quick pre-toast keeps the bread from getting soggy under the tuna mixture.
- Watch the broiler constantly: Start checking at 2 minutes. Broilers vary a lot, and cheese browns fast.
- Cheese choices: Sharp cheddar brings bold flavor; Swiss melts silky and mild. Both work great.
Variations
- Diner-style tomato tuna melt: Add 1 thin tomato slice on top of the tuna (under the cheese) for a juicy, classic twist.
- Spicy tuna melt: Stir 1 tsp sriracha (or 1/4 tsp cayenne) into the tuna mixture and use pepper jack cheese.
- Rye bread and Swiss: Use rye or marbled rye and Swiss for a slightly sharper, deli-style flavor.
Storage & Make-Ahead
For best texture, tuna melts are meant to be eaten right away. If you want to prep ahead, mix the tuna salad and store it in an airtight container in the refrigerator for up to 3 days. Assemble and broil just before serving.
If you have leftovers, refrigerate assembled melts in an airtight container for up to 2 days. Reheat on a sheet pan in a 350°F oven for 8 to 10 minutes, or until hot and the cheese is melted again. (A microwave works in a pinch, but the bread will soften.)
Nutrition (per serving)
Approximate per open-faced tuna melt (1 of 4): 420 calories, 25 g protein, 28 g carbohydrates, 23 g fat, 8 g saturated fat, 2 g fiber, 3 g sugar, 780 mg sodium.
