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Flavorful tuna salad patties and gooey melted cheese make this the best tuna melt recipe! Transform canned tuna with my grandmother’s easy recipe that is ready in just 30 minutes!
This tuna melt started as a family recipe from my Grandma Ruth Jean. I’ve given it my professional spin by reducing the amount of mayonnaise and upgrading to cheddar cheese.
It’s an easy, delicious meal that’s equally amazing for dinner, lunch, or a gathering with friends. Add it to your weekly sandwich rotation with my real deal roast beef melt, this pepper jack juicy lucy, and my favorite deviled egg salad sandwich!
Why you will love this classic tuna melt
- It’s well-balanced. Many tuna melt recipes are a bit one note, using only savory flavors and soft textures. With the use of sweet relish to balance the flavor and crisp ingredients like peppers and onions to balance the texture, this is the ultimate tuna melt recipe.
- It’s an update on the classic. Rather than just spreading tuna salad on a sandwich, I form the tuna salad into patties, incorporating the shredded cheese into the mixture. This leads to melty, cheesy goodness in every bite.
- It’s professionally tested. While I love recipes from home kitchens, it’s nice to know that a recipe has been professionally vetted. This recipe was tested by a chef, so you can expect restaurant-quality results.
Professional tips for making the ultimate tuna melt
- Properly drain the tuna. Making sure the tuna is fully drained will enhance the texture of the final dish. I use tuna canned in water and I give it a good rinse before draining.
- Adjust to your personal preferences. If you prefer a creamier tuna melt, add more mayo or Miracle Whip to your tuna salad mixture. If you prefer the recipe more savory, you can use less sweet relish or omit it entirely.
- Taste for seasoning before serving. Be sure to test the tuna salad before you cook the patties. If it needs more sweetness, salt, or acidity, be sure to adjust accordingly.
Ingredients
- Tuna: I recommend using a 7-ounce can of tuna fish. It can be water-packed tuna or tuna packed in oil, whichever you prefer.
- Onion: You’ll need 2 tablespoons of chopped onions for this recipe. Any variety will do, but my preference is a red onion, yellow onion, or sweet onion.
- Peppers: This recipe also called for 2 tablespoons of chopped green peppers. I like to use bell pepper for its crunch and mild sweetness.
- Relish: I like to use sweet relish for this recipe to balance the savory ingredients in the dish. If you don’t like sweet relish, you are welcome to use savory pickle relish or chopped dill pickles.
- Eggs: You’ll need 2 tablespoons of chopped hard boiled eggs for the tuna salad. I like to make my hard boiled eggs by placing them in a pot of cold water, bringing to a boil, then covering, removing from the heat, and letting rest for 10 minutes before plunging in an ice bath to cool and then peel. Save any extra to whip up some perfect deviled eggs!
- Cheese: I used 1 cup shredded sharp cheddar cheese for this recipe, while the original recipe called for a layer of American cheese. You could even try Swiss cheese!
- Miracle Whip or Mayo: I used ¼ cup of Miracle Whip light for this recipe. The original calls for ½ cup of mayo. Try testing each of these options to see what you like best, and keep some on hand to make slow cooker barbecue pulled chicken sandwiches.
- Rolls or Bread: I like to serve these tuna patties on a brioche bun so that it is like a tuna burger. Toasted bread slices are another great option, especially if it’s this deli style rye bread!
See the recipe card for full information on ingredients and quantities.
Variations
- Bread: Instead of using a roll, the tuna mixture can be served between two slices of toasted bread, or open-faced on one slice of bread. Sourdough, whole wheat sandwich bread, and potato bread are favorites. Why not make an open faced tuna melt!?
- Fresh Herbs: Try adding fresh herbs like finely chopped dill or parsley to your tuna salad recipe. They add a pop of freshness and flavor.
- Different additions: Rather than using the traditional sweet relish, you can try adding different additions to your tuna to see what you like best. Try adding chopped pickles, green onions, freshly ground black pepper, Dijon mustard, red onion, or celery. Personally, I often add tomato slices and a squeeze of fresh lemon juice!
How to make a tuna melt
Use these instructions to make the perfect tuna melt recipe every time! Further details and measurements can be found in the recipe card below!
Step 1: Preheat the oven to 350°F.
Step 2: In a bowl, mix the canned tuna, onion, peppers, cheese, eggs, relish, and Miracle Whip or mayo well, but lightly with a fork. Make four patties and wrap each in aluminum foil. Bake for 30 minutes in the preheated oven.
Make your patties as uniform in size as possible so they’ll be done cooking at the same time!
Step 3: Serve on rolls or toasted bread.
Chef Lindsey’s Recipe Tip
Use a good melting cheese. Be sure to pick a cheese that’s known for its melting properties for the most gooey and delicious sandwich. Cheddar cheese, mozzarella, Gruyère, provolone, and jack cheese are all excellent options.
Frequently Asked Questions
You can store leftover tuna patties in an airtight container in the fridge for 3-4 days. Store the patties and roll or bread separately. Leftover patties can also be frozen. They will stay good for about 3 months. Freeze buns and patties separately.
Absolutely. You can add the tuna salad to a slice of toasted bread or a bun and cook it in the oven for about 7-10 minutes until the cheese is melted and the tuna warmed through.
Yes. Prepare the tuna salad as written. Place rolls or bread spread with butter in a pan and toast until golden brown. Add the tuna salad, top with another slice of bread or the other half of the bun. Flip and let cook until the cheese has melted.
Tuna melts are great with a bag of your favorite potato chips, dill pickles, or a kale and cabbage slaw salad. You can also pair them with sweet potato oven fries, easy tomato bisque, or rosemary lemon roasted cauliflower!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Tuna Melt
Ingredients
- 1 7-oz can tuna fish
- 2 tablespoons chopped onions
- 2 tablespoons chopped green peppers
- 2 tablespoons sweet relish
- 2 tablespoons chopped hard boiled eggs
- 1 cup shredded cheddar cheese or American
- ¼ cup miracle whip light the original calls for ½ cup mayo
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the canned tuna, onion, peppers, cheese, eggs, relish, and Miracle Whip or mayo well, but lightly with a fork. Make four patties and wrap each in aluminum foil. Bake for 30 minutes in the preheated oven.
- Serve on rolls or toasted bread.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed sandwich recipes!
How beautiful to receive some old recipes from your Grandma. Hope you will post some more from that list. This one must be really delicious.
I hope to post more soon! There are some cookies that I want to try (no shock there! lol)!
Lindsey I will have to try these, I do not remember them! But so remember cranking out the ginger & chocolate chip cookies by the dozen!
Love the blog!
Thanks, Aunt Susan! And happy birthday!!! I don’t have a recipe for ginger and chocolate chip cookies! Those sound delicious! I’d love if you could snap a photo and send it my way! I’m always in for another cookie recipe. I do have a recipe for her Chocolate Drops that sound amazing and are next on my list 🙂
Have totally forgotten these but will definitely try them again! Thanks Lindsey for posting the recipe.
Hi Aunt Barb! I hope you do try them again!
What an amazing recipe – vintage cooking si always so fab! These burgers look unreal and that sweet relish soounds like the best thing ever! xx
I heart vintage recipes too! Well, most of the time…sometimes it’s best they stayed in the past! lol!
I love tuna salad and I am always looking for different ways to try it. I usually use relish in mine too. I recently found a recipe on All Recipes that called for curry powder. I liked the first time I tried it but didn’t care for it as much the second go around (does that ever happen to you?) Curry though is just not one of my favorite flavors. I have never tried hard-boiled eggs so this is new to me as well.
I have a curried chicken salad recipe that I love, which I should share sometime, come to think of it. I’m not sure how I feel about the combo of curry and tunafish, but I’m willing to try most things once. That definitely happens to me where I like something and then it loses it appeal upon repeat trials! I hope you do try this out! I liked the addition of the eggs and the onions and peppers.
This looks like an easy summer dinner to me! Thanks for sharing!
Thanks, Josephine! It certainly is!
Yeaa !! Another great recipe even a kitchen klutz like me can make ! Thanks Lindsey !!
Haha! Thanks, Bill! This is definitely any easy, foolproof recipe! My paternal grandmother was good for those! I have some others of hers that I have been making for a while but haven’t photographed and shared yet!