Tuna Melt

  • Serves

    serves 4

Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use water-packed tuna, increase the amount of mayonnaise called for below to 1/2 cup.


  • 2 (6-oz.) cans oil-packed tuna with the oil
  • 13 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 12 celery rib, finely chopped
  • 12 bunch minced chives
  • Leaves from 3–4 parsley sprigs, finely chopped
  • Salt and freshly ground black pepper
  • 8 slices multigrain, sourdough, or other bread
  • 34 cup shredded swiss, cheddar, or monterey jack cheese


Step 1

Put tuna into a medium bowl, then break up tuna with a fork. Add mayonnaise and lemon juice and mash into tuna until mixture has the consistency of a coarse purée (not a paste), adding a bit more mayonnaise if necessary.

Step 2

Using the fork, stir in celery, chives, parsley, and salt and pepper to taste.

Step 3

Preheat broiler. Lightly toast bread. Divide tuna salad equally among 4 slices of the toasted bread. Top each serving of tuna salad with about 3 tbsp. of the cheese, then broil until cheese is melted but not browned, about 1 minute. Top tuna salad and melted cheese with remaining slices of toast.

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