Classic Tuna Melt
Crispy bread, melted cheese, and warm tuna salad come together in this timeless American sandwich. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 can canned tuna (5 oz), drained
- 3 tablespoons mayonnaise
- 4 slices white bread or English muffins
- 4 slices cheddar or American cheese
- 2 tablespoons butter
- ¼ teaspoon salt and pepper
Instructions
- 1
Open the can of tuna and pour it into a fine-mesh strainer held over a bowl or sink; press gently with the back of a fork to squeeze out as much liquid as possible.
- 2
Transfer the drained tuna to a small bowl and stir in 3 tablespoons of mayonnaise, a pinch of salt, and a pinch of pepper until evenly combined.
- 3
Spread half of the tuna mixture (about 2.5 tablespoons) onto the top surface of two bread slices, dividing evenly between them.
- 4
Place one cheese slice on top of the tuna on each sandwich, laying it flat so it covers the tuna completely.
- 5
Top each sandwich with a second bread slice, pressing down gently so the slices adhere.
- 6
Place a 12-inch skillet over medium-high heat and add 1 tablespoon of butter, tilting the pan so the butter melts and coats the bottom evenly, about 45 seconds.
- 7
Once the butter stops foaming and smells nutty, carefully lay both sandwiches flat in the skillet without overlapping.
- 8
Cook the first side without moving the sandwiches until the bread turns the color of warm honey and feels firm when you press the edge with your spatula, about 3 minutes.
- 9
Remove the skillet from heat and add the remaining 1 tablespoon of butter, tilting to coat the hot surface.
- 10
Use a thin spatula to slide underneath one sandwich and flip it onto the buttered surface; repeat with the second sandwich.
- 11
Return the skillet to medium-high heat and cook the second side until the bread turns golden honey-brown and the cheese inside is melted (peek at the edge to check), about 2 to 3 minutes.
- 12
Slide both sandwiches onto a cutting board or serving plate and let them rest for 1 minute before eating so the cheese sets slightly.
Tools you’ll need
- 12-inch skillet
- fine-mesh strainer
- small bowl
- fork
- thin metal spatula
- cutting board
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