Be sure to try my Buffalo Chicken Pizza and my Stromboli next!
Tuna Melt Recipe
Talk about a classic. You just can’t beat a piping hot Tuna Melt! (With a pickle and a side of chips, of course!) Many recipes call for making this in a skillet, but in this recipe, we bake it in the oven to ensure it’s evenly hot and melted throughout. (Plus, it’s not easy to flip a tuna melt in a skillet without making a mess!) We do toast some buttery bread in a skillet first though, for that grilled cheese effect! The filling for this sandwich comes from my amazing Tuna Salad recipe. The flavor and texture is perfect. Be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Combine the tuna salad ingredients and toast the bread in melted butter in a skillet. Spread the tuna over the bread. Top with cheese, then top with bread.
Slice in half diagonally and place on a foil-lined baking sheet. Fold the foil over the sides and top, leaving a crack exposed at the top for airflow. Bake at 350° F for 15-20 minutes, until the cheese is fully melted. Serve!
Storage
These are best enjoyed fresh once the sandwiches have been assembled and baked. If you do have leftovers: Let them cool completely and wrap in plastic wrap or foil. Refrigerate for up to 1 day. Reheat in a 350° oven for 15 minutes or so, until heated through.
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Tuna Can Strainer– Getting excess moisture of the tuna out is super important! Airtight Storage Containers– These keep food super fresh. Silicone Spatulas– My favorite tool for stirring/combining the tuna salad. Lemon Squeezer– Freshly squeezed lemon juice is best in this recipe!
