My BEST Tuna Melt

It’s a bit 90’s, but I’m bringing it back better than ever! This is what happens when you turn a plain Jane tuna sandwich into a crispy, golden, gourmet grilled cheese!

Now I like to keep my lunch recipes as fast and as simple as possible, so this one does take a little leg work but it’s nothing too difficult just dicing a tomato and red onion.

There’s three things to consider in order to making this sandwich GREAT. You’ll want to grill it in a cast iron skillet or on a solid flat top, get your tuna salad consistency correct, and use a combination of cheddar AND mozzarella cheeses.

As always pre-shredded bag cheese is coated in cellulose powder to prevent the cheese from sticking together in the bag, and it’s that very powder that doesn’t allow it to melt very good. Freshly grating cheese from a block is always best for grilled cheese. Again, it’s a little bit more time consuming and there’s some cleanup but it’s worth it.


  • 5oz. Can of Tuna.
  • 2 Tbsp Mayonnaise.
  • 1 tsp Dijon Mustard.
  • 1/3 Cup Diced Roma Tomato.
  • 1/4 Cup Diced Red Onion.
  • 1/2 Tbsp Sweet Dill Relish.
  • 1/2 tsp Chopped Fresh Parsley.
  • 1/4 tsp Table Salt.
  • 1/4 tsp Black Pepper Pepper.
  • Fresh Lemon Juice from Half a Lemon.
  • 1oz. Block Mozzarella, Finely Shredded.
  • 1oz. Block Cheddar, Finely Shredded.
  • 2 Slices Bread of Choice.

Nutrition Facts:

  • Calories: 300
  • Total Fat: 14g
  • – Saturated: 5g
  • – Trans: 0g
  • – Poly: 2g
  • – Mono: 4g
  • Cholesterol: 55mg
  • Sodium: 812mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugar: 4g
  • Protein: 24g
  • Vitamin D: 4%
  • Calcium: 18%
  • Iron: 5%
  • Potassium: 65mg
  • Vitamin A: 2%
  • Vitamin C: 1%


  1. Combine the following ingredients in a large mixing bowl: 5oz. Can of Tuna, 2 Tbsp Mayonnaise, 1 tsp Dijon Mustard, 1/3 Cup Diced Roma Tomato, 1/4 Cup Diced Red Onion, 1/2 Tbsp Sweet Dill Relish, 1/2 tsp Chopped Fresh Parsley, 1/4 tsp Table Salt, 1/4 tsp Black Pepper Pepper, and Fresh Lemon Juice from Half a Lemon.
  2. Finely shred about 1 ounce each from blocks of Mozzarella and Cheddar Cheese. Combine them together.
  3. Gradually heat a cast iron skillet somewhere between low and medium, don’t get it too hot. Hit your sandwich bread with a spray of Avocado oil then add it in to the skillet once heated. Since this recipe makes 2 sandwiches, top it with half of your tuna mix, half of your cheese blend, and your top slice of bread.
  4. Check regularly every minute until you see a nice crispy golden crust forming on the bottom of your bread. Once desired grilled texture is achieved, flip, and repeat for the top side. Serve and enjoy!


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