Tuna Melt



Serving size

1 open faced sandwich
30 Minutes

This recipe can be multiplied. The tuna salad keeps well for about 48 hours in the fridge, but cooked sandwiches don’t keep well.

Tuna Melt


1 can Canned no-salt added tuna fish in water (choose tuna packed in water)
1 Small Shallots, raw (minced)
1 Medium stalk Celery, raw (small dice)
2 Tbsp. Reduced fat mayonnaise
1/8 tsp. Tabasco sauce
1 to taste Black pepper
6 slices Whole wheat bread
1 medium whole (2-3/5 inch dia) Tomatoes (thinly sliced)
3 ounce Reduced fat cheddar cheese (swiss, cheddar or mozzarella) (grated)


Preheat the oven to 400°F.

Mix together the tuna, shallot, celery, mayonnaise, hot sauce and pepper.

Divide the tuna evenly between the 6 slices of bread. Top with the tomatoes and then the cheese.

Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve immediately.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.


This is a low sodium recipe.

Recipe Notes

When I was growing up this was a pretty common meal in the South. The versions I ate as a kid didn’t have sliced tomato, but when I went to New Jersey as a teen I had my first Tuna Melt with tomato, and in spite of my Southern upbringing, this is the way it should be. The tomato adds some moisture and sweetness that just completes the sandwich.

Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.

The choice of cheese is up to you. I’ve had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.

"Too few people understand a really good sandwich."

James Beard, Chef