Ingredients
Scale
- 2 five-ounce cans tuna, well drained
- 4 tablespoons softened butter
- 2 tablespoons chopped scallions
- 1/4 cup real mayonnaise
- 8 slices of bread (white, sourdough, or your preference)
- 1 tablespoon sweet relish
- Salt and pepper to taste
- 2 cups shredded cheddar jack cheese
Instructions
- Drain and mix the filling. Drain both cans of tuna thoroughly, pressing out as much liquid as possible with a fork. Add the tuna to a medium bowl along with the mayonnaise, sweet relish, and scallions. Mix until everything is combined and the mixture holds together. Season with salt and pepper.
- Butter the bread. Spread about half a tablespoon of softened butter on one side of each bread slice. All 8 slices get buttered on one side only. This is what goes directly on the pan.
- Assemble the sandwiches. Lay 4 slices of bread butter-side down on your work surface. Divide the tuna mixture evenly across these 4 slices, spreading it all the way to the edges. Sprinkle the shredded cheddar jack generously over the tuna layer, then top each with a second slice of bread, butter-side facing up.
- Toast the first side. Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down into the pan. Cook for 3 to 4 minutes until the bottom is deep golden brown and the cheese has started to melt.
- Flip carefully. Add a small extra pat of butter to the pan if it looks dry, then flip each sandwich with a wide spatula. Press down lightly. Cook for another 2 to 3 minutes until the second side is golden and the cheese is fully melted through.
- Rest and slice. Remove from the pan and let the sandwiches rest for about a minute before cutting. Slice diagonally and serve immediately.
Notes
- Drain the tuna really well. Press it against the can with a fork before adding it to the bowl. Extra moisture makes the filling runny and leads to soggy bread.
- Don’t skip the resting time after cooking. One minute off heat lets the cheese set slightly so it doesn’t run everywhere when you cut it.
- The tuna filling can be made up to 3 days ahead and stored in an airtight container in the fridge. Assemble and cook the sandwiches fresh.
- If you’re making these for a group, keep finished sandwiches in a 200°F oven on a baking sheet while you cook the remaining batches.
- Shred your own cheese if possible. Pre-shredded cheese contains anti-caking agents that affect how cleanly it melts.
- For a lighter version, swap half the mayo for plain Greek yogurt. The texture stays creamy but feels less heavy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tuna melt toast
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg