Tuna and cheddar toasted sandwich

Ingredients

• 1 small tintuna
• 1 smallred onion
• 2gherkins
• 2 sprigsparsley
• 1 clovegarlic
• 150 gCheddar
• 4–6 dropsTabasco
• 15 ml (1 tbsp)mayonnaise
• to tastesalt
• 4slices of bread

Instructions

1. 1

   Drain the tuna

   Drain the tuna, catching and reserving its oil.

2. 2

   Prepare the ingredients

   Finely chop the onion, gherkins and parsley. Grate the garlic and Cheddar.

3. 3

   Mix the filling

   Combine the tuna with the prepared ingredients and mayonnaise, then season with a little salt.

4. 4

   Assemble the sandwiches

   Cover all four slices of bread with grated or sliced Cheddar. Spoon the tuna salad onto two slices, then press the remaining slices firmly on top.

5. 5

   Toast in the pan

   Heat a few spoonfuls of the reserved tuna oil in a frying pan. Fry the sandwiches over medium heat until golden on both sides and the cheese has melted.

6. 6

   Cut and serve

   Cut the toasted sandwiches diagonally and serve.

What is a tuna melt?

A tuna melt is a hot sandwich combining tuna salad with melted cheese. It is a familiar American-style café and home-cooking dish, though its exact origins are not essential to making a good one.

This version pairs sharp Cheddar with crunchy gherkins and onion, while parsley and Tabasco lift the creamy tuna filling. Cooking it in the reserved tuna oil helps the bread brown as the cheese melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 38g protein, 34g carbs, 34g fat.

Most of the carbohydrates come from the bread, while the Cheddar, mayonnaise and tuna oil contribute much of the fat. Tuna and Cheddar provide the main protein. Serve a sandwich with salad or sliced vegetables to add freshness and balance the plate.

Build a balanced filling

Tuna: Drain it well so the filling stays substantial rather than watery, but keep the oil for frying as directed.

Crunch and tang: Finely chopped red onion and gherkins distribute through the mixture and bring a crisp, sharp contrast to the tuna.

Seasoning: Mayonnaise binds the ingredients, while garlic, parsley, Tabasco and a little salt add savoury flavour. Taste before adding much salt, as the tuna and Cheddar may already be salty.

Grate or slice the Cheddar

Grated Cheddar spreads evenly across the bread and tends to melt quickly; slices make distinct, generous layers. Either works here, as long as the cheese covers the bread and can melt around the tuna filling.

Keep the tuna salad between the slices rather than spreading it right to the edges. That makes the sandwiches easier to press together and turn.

Get the pan heat right

Medium heat gives the bread time to turn golden while the cheese melts. A very hot pan can darken the outside before the centre is warm.

Use just a few spoonfuls of the reserved oil to coat the pan. Turn the sandwiches carefully once the first side is browned and the cheese is beginning to soften.

Check for the right texture

Look for crisp, golden bread on both sides and melted Cheddar inside. If the bread is colouring quickly but the cheese is still firm, lower the heat and give the sandwich a little longer.

The filling should hold together when the sandwich is cut, but remain moist from the mayonnaise. A diagonal cut makes the two portions easy to serve.

Serve it while hot

These sandwiches are best eaten straight from the pan, while the bread is crisp and the cheese is soft. A simple green salad or sliced tomatoes add freshness alongside the rich filling.

If serving with soup, choose a light vegetable soup so the sandwich remains the main event.

Recipe notes & tips

• Finely chop the onion and gherkins so they mix evenly into the tuna.
• Reserve the tuna oil before adding the tuna to the filling.
• Taste the mixture before adding salt.
• Use medium heat so the bread browns without scorching before the cheese melts.
• Press the top slices firmly onto the filling before frying.
• Cut the sandwiches just before serving to keep the bread crisp.

Variations

• Add mustard: Stir a little into the tuna mixture for extra tang.
• Use a different cheese: Try mature Red Leicester or another good-melting cheese.
• Add spring onion: Use finely sliced spring onion in place of some of the red onion.
• Boost the heat: Add more Tabasco to the tuna filling if you like a spicier sandwich.
• Choose wholemeal bread: Swap in wholemeal slices for a nuttier flavour.

Common mistakes to avoid

• Skipping the reserved oil: Keep it for the pan, as the method uses it to toast the bread.
• Leaving the tuna too wet: Drain it thoroughly so the filling does not make the bread soggy.
• Using high heat: The bread may brown before the cheese melts; cook over medium heat.
• Overfilling the sandwiches: Keep the tuna salad in a manageable layer so the slices stay together.
• Adding too much salt: Taste the filling first, since tuna and Cheddar can already be salty.

How to store

These toasted sandwiches are best eaten immediately. If needed, refrigerate leftover tuna filling in a covered container and use within 1–2 days; assemble and toast fresh rather than storing the cooked sandwich.

Frequently asked questions