Tuna melt sandwich

Ingredients

• 160 g (net weight 100 g)canned tuna
• 3 tbspyoghurt
• 2 tbspmayonnaise
• 1egg
• 1 stickcelery
• 1 smallred onion
• to tastesalt and pepper
• 6 slicesbread
• 100 gcheddar cheese
• to tastesoft butter

Instructions

1. 1

   Soften the butter

   Take the butter out of the fridge so it softens while you prepare the filling.

2. 2

   Boil the egg

   Boil the egg for 4 minutes, then rinse it under cold water.

3. 3

   Dice the celery

   Wash the celery stick and cut it into small cubes.

4. 4

   Dice the onion

   Cut the red onion into small cubes.

5. 5

   Season the tuna

   Drain the tuna and put it in a bowl. Add the celery and onion, then season generously with salt and pepper.

6. 6

   Add the egg

   Peel the egg, cut it into small pieces and add it to the tuna.

7. 7

   Mix the filling

   Add the mayonnaise and yoghurt, then stir everything together well.

8. 8

   Slice the cheese

   Cut the cheddar into thin slices.

9. 9

   Heat the pan

   Set a pan over a medium heat.

10. 10

    Butter the bread

    Spread butter over the outside of the bread slices.

11. 11

    Layer the filling

    On the unbuttered side of a slice, layer cheese, tuna filling and another layer of cheese.

12. 12

    Close the sandwiches

    Top with a second slice of bread, buttered side facing out. Repeat until all the sandwiches are assembled.

13. 13

    Toast the first side

    Place the sandwiches in the hot pan with the buttered side down.

14. 14

    Turn the sandwiches

    After about 1–2 minutes, carefully turn them so the other buttered side is against the pan.

15. 15

    Toast the second side

    Fry for about 1–2 minutes.

16. 16

    Finish toasting

    Flip the sandwiches again to toast both sides.

17. 17

    Serve the sandwiches

    Arrange the sandwiches on a plate and enjoy.

What is a tuna melt sandwich?

A tuna melt pairs a tuna salad filling with bread and melted cheese, then toasts the sandwich until the outside is crisp. It is an American-style café classic, often made on a griddle or in a pan.

This version mixes yoghurt and mayonnaise into the tuna, with egg, celery and red onion for a creamy filling with a little crunch. Cheddar goes on both sides of the filling so it melts against the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 0g protein, 0g carbs, 0g fat.

Bread supplies most of the carbohydrates, while butter, mayonnaise and cheddar contribute much of the fat. Tuna, egg and cheddar provide protein; serve a sandwich with salad or other vegetables for a more balanced plate.

Building the tuna filling

Drain the tuna: removing excess liquid helps keep the filling from making the bread soggy. The stated net weight is 100 g, so use the drained tuna from the tin.

Keep the dice small: finely cut celery and red onion distribute through the mixture rather than making the sandwiches difficult to bite. Stir the yoghurt and mayonnaise through until the tuna is evenly coated.

The egg’s place in the mix

Four-minute egg: the recipe calls for a short boil followed by a cold rinse, which stops the cooking and makes the egg easier to handle. Once peeled, cut it into small pieces before adding it to the bowl.

Gentle mixing: fold the egg through the tuna mixture so the pieces remain distinct rather than turning into a paste.

Layering for a good melt

Cheese first: put cheddar on the unbuttered side of the bread, then add the tuna mixture and another layer of cheese. This helps the filling sit between the cheese as it warms.

Butter outside: spread butter on the faces that will touch the pan. Use a thin, even layer so the bread browns consistently.

Toasting and doneness

Medium heat: a moderate setting gives the bread time to turn golden while the cheddar melts. If the bread darkens before the cheese softens, lower the heat.

Look and listen: turn the sandwiches carefully after about 1–2 minutes on each side. They are ready when the bread is toasted on both sides and the cheese has softened.

Serving the sandwich

Serve the sandwiches straight from the pan while the cheese is warm. A simple salad or sliced tomatoes make a fresh side alongside the rich, toasted bread.

If cooking in batches, keep the finished sandwiches warm while you toast the rest, rather than stacking them tightly where steam can soften the crust.

Recipe notes & tips

• Drain the tuna thoroughly before mixing so the filling stays thick.
• Cut the celery and onion finely for an even filling.
• Use a medium heat and adjust it if the bread browns too quickly.
• Spread butter right to the edges for evenly toasted bread.
• Turn the sandwiches carefully with a wide spatula to keep the filling in place.

Variations

• Add mustard: stir a little into the tuna mixture for a sharper flavour.
• Use a different cheese: try another good-melting cheese in place of cheddar.
• Add pickles: finely chop a small amount and mix it into the filling for tang.
• Choose wholemeal bread: use it in place of white bread for a nuttier taste.
• Add tomato: place thin slices inside, keeping them away from the bread to limit sogginess.

Common mistakes to avoid

• Wet tuna: excess liquid can soften the bread; drain it well before mixing.
• Large vegetable pieces: they can make the filling awkward to bite; dice the celery and onion small.
• Too much heat: the bread may scorch before the cheddar melts; cook over medium heat.
• Overfilled sandwiches: too much filling can spill when you turn them; spread it in an even layer.
• Cold, firm butter: it can tear the bread; let it soften before spreading.

How to store

Refrigerate leftover tuna filling promptly in a covered container and use within 2 days. For the best texture, assemble and toast sandwiches just before eating; reheat a cooked sandwich in a pan over a low-to-medium heat until hot throughout.

Frequently asked questions