Description
This Easy Tuna Melt recipe is a timeless classic that combines crispy toasted bread, creamy tuna salad, juicy tomato, and melted cheddar cheese. It’s the perfect choice for lunch, a light dinner, or even a quick snack. Ready in just 25 minutes, this recipe proves that comfort food doesn’t need to be complicated.
Ingredients
- 1 ripe tomato, sliced
- 2 English muffins, halved
- 2 ounces cheddar cheese, shredded
For the Tuna Salad:
- 1 (5-ounce) can tuna in water, drained
- 1 rib celery, finely diced
- 1 green onion, sliced
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F.
- In a small bowl, combine all the tuna salad ingredients and mix until well blended.
- Place the English muffin halves on a baking sheet and broil for 2–3 minutes until lightly browned. Remove from oven.
- Spread the tuna mixture evenly over each muffin half.
- Top with sliced tomato and sprinkle with shredded cheddar cheese.
- Bake for 10–15 minutes, or until the cheese is fully melted and bubbly. For extra crispiness, broil for 1 additional minute before serving.
Notes
Serving Tips
- Serve hot with a side salad, coleslaw, or a cup of tomato soup for a complete meal.
- For gatherings, cut each tuna melt into halves or quarters to serve as finger food.
- Add pickles, chips, or a fruit salad for an easy lunch plate.
Storage Tips
- Store leftover tuna salad in an airtight container in the fridge for up to 3 days.
- Assembled tuna melts are best eaten fresh but can be refrigerated for up to 2 days.
- Reheat in the oven or air fryer to keep the bread crisp—avoid the microwave, which makes them soggy.
- Do not freeze fully assembled tuna melts, but you can freeze tuna salad separately.