If you're craving a classic open-face tuna melt that's cozy, satisfying, and just a little bit elevated, this one checks all the boxes. It starts with a creamy, well-seasoned tuna salad, gets piled high on thick slices of sourdough, then finishes under the broiler with bubbling cheese and savory tomatoes. Simple pantry ingredients, big comfort-food payoff-and dinner is on the table fast.
Ready in: 25 minutes | Serves: 4 | Difficulty: Easy | Make-Ahead Friendly: Tuna Salad
Jump to:
- Why You'll Love This Recipe
- Main Ingredient Notes and Smart Swaps
- Fun Twists and Tasty Variations
- How to Make an Open-Face Tuna Melt
- Serving Ideas
- Shortcut to Supper (Time-Saving Tips)
- Supper and Then Some (Reimagining Leftovers)
- Make It Ahead (Plan and Prep Tips)
- Recipe FAQs
- Pro Tips for Perfect Results
- More Reader Favorites You'll Love
- Join the Conversation
- Easy Open Face Tuna Melt
Why You'll Love This Recipe
- It's quick and unfussy, perfect for busy weeknights or lazy lunches
- The tuna salad is creamy without being heavy
- Broiling the bread first keeps the melts from turning soggy
- Like my Egg Salad with Cottage Cheese and Egg and Grilled Cheese Sandwich, it feels nostalgic and a little special, comfort food with polish
- Great way to stretch pantry staples into a satisfying meal
This is the kind of recipe that proves simple food, done well, never goes out of style.
Main Ingredient Notes and Smart Swaps
Below are my ingredient notes (including substitutions) for the main ingredients of this recipe, along with how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Tuna: Use good-quality canned tuna and drain it very well. Extra moisture is the enemy of a good tuna melt. Water-packed keeps things classic; oil-packed adds richness if you're feeling fancy.
- Cheese: A blend of sharp cheddar and Monterey Jack gives you flavor and meltability. Cheddar alone can be a little stubborn, while Monterey Jack melts like a dream.
- Pickles + Juice: Finely chopped dill pickles and a splash of pickle juice brighten the tuna salad and balance the richness. This small detail makes a big difference.
- Bread: Thick-cut sourdough holds up best under the tuna and cheese. Thin sandwich bread tends to wilt under the broiler.
Fun Twists and Tasty Variations
- Swap dill pickles for bread-and-butter pickles for a sweeter bite
- Use provolone, Swiss, or pepper jack instead of cheddar and Monterey Jack
- Add a pinch of Old Bay or smoked paprika to the tuna salad
- Skip the broiler and bake at 400°F if you prefer a gentler heat
- Add sliced tomatoes under the cheese if you don't have cherry tomatoes or sun-dried tomatoes
How to Make an Open-Face Tuna Melt
This is a summary of the steps; the complete directions are in the recipe card below.
- Flake the drained tuna into a mixing bowl using a fork.
- Add the red onion, celery, dill pickles, pickle juice, salt, and black pepper. Stir to combine.
- Add the mayonnaise and Dijon mustard and mix just until the tuna salad comes together.
- Preheat the broiler and position an oven rack about 6 inches from the heat.
- Butter one side of each slice of bread and place them butter-side up on a baking sheet.
- Broil until lightly toasted, then flip so the toasted side faces down.
- Spread the tuna salad evenly over the bread.
- Sprinkle the cheddar and Monterey Jack evenly over the top.
- Broil until the cheese is melted and bubbly.
- Spoon the cherry tomatoes over the cheese and garnish with parsley and black pepper.
Serving Ideas
- Serve with a spicy coleslaw or roasted tomato soup
- Pair with air fryer sweet potato wedges or ambrosia fruit salad
- Add fresh fruit on the side for an easy, balanced supper
Shortcut to Supper (Time-Saving Tips)
- Make the tuna salad up to 3 days ahead and keep it refrigerated
- Pre-grate the cheese and store it in an airtight container
- Toast the bread in advance and assemble just before broiling
Supper and Then Some (Reimagining Leftovers)
Leftover tuna salad is gold:
- Spoon it into wraps or pita pockets
- Use it to stuff tomatoes or avocado halves
- Turn it into a classic cold tuna sandwich the next day
One batch, several easy meals.
Make It Ahead (Plan and Prep Tips)
You can prepare the tuna salad ahead of time and refrigerate it for up to 3 days. For best texture, wait to assemble and broil the melts just before serving.
Recipe FAQs
They're best eaten fresh, but leftovers can be refrigerated for up to one day. Expect softer bread.
Reheat in a 350°F oven until warmed through. Avoid the microwave-it makes the bread rubbery.
Freezing isn't recommended. Mayo-based salads tend to separate when thawed.
Pro Tips for Perfect Results
- Drain the tuna until it looks almost dry
- Finely chop the vegetables so the salad spreads evenly
- Watch closely under the broiler-things move fast
- Grate your own cheese for smoother melting
More Reader Favorites You'll Love
Join the Conversation
If you try this open-face tuna melt, I'd love to hear how it turned out! Leave a comment and don't forget to give it a star rating-it really helps other readers and supports this little corner of Southern comfort cooking.
Southern Comfort with a Side of Simplicity.
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Easy Open Face Tuna Melt
Ingredients
- 10 ounces tuna, drained
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped dill pickles
- 2 teaspoons dill pickle juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 4 thick slices sourdough bread
- 4 tablespoons butter, softened
- 1 cup sharp cheddar cheese grated
- 1 cup Monterey Jack cheese grated
- 1 cup sliced cherry or grape tomatoes, halved (can substitute finely chopped oil-packed sun-dried tomatoes or confit tomatoes)
- dried parsley for garnish (optional)
Instructions
- Flake the tuna into a mixing bowl and break it up with a fork.
- Add the red onion, celery, dill pickles, dill pickle juice, salt, and black pepper, then stir until the vegetables are evenly mixed in.
- Add the mayo and Dijon mustard, then stir just until the tuna salad is combined.
- Preheat the broiler and set an oven rack about 6 inches from the heat.
- Spread butter on one side of each bread slice, then place the slices of butter side up on a baking sheet.
- Broil until the bread is lightly toasted. Flip the bread slices so the toasted side faces down.
- Spread the tuna salad evenly over the bread, then sprinkle the cheddar and Monterey Jack over the top.
- Broil until the cheese is fully melted and bubbling, then remove the baking sheet from the oven.
- Spoon the tomatoes over the melted cheese and season lightly with salt and black pepper.
- Optional: garnish with dried parsley
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