My BEST Tuna Melt

It’s a bit 90’s, but I’m bringing it back. Episode 3 of “What’s For Lunch” is my VERY BEST Tuna Melt!


This is what happens when you turn tuna casserole into a crispy, golden, 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 as you have to prep some veggies but it’s nothing difficult just dicing a tomato and red onion.

I feel like most of these ingredients are common house hold ingredients bought at the grocery store every week. If you don’t have mayo, dijon, relish, tomato, onion, bread, cheese, lemon juice, salt, and pepper in your house you either cook A LOT and are out of ingredients (possibly due to kids), or you rarely cook at all. Canned tuna lasts for years so you can pick up a few cans and store them without worry until the next time you need them for a recipe. The only thing I can see maybe not having on hand in your kitchen is fresh parsley, unless you’re like me of course and have an herb garden and grow your own herbs.

Ok so there are a few keys to making this recipe GREAT! The goal when making a grilled cheese is to have it crispy, not crunchy. To do this you need to use cast iron, you need that griddle like surface there’s just something about the way it cooks bread. As always heat it up incrementally. You shouldn’t be cooking this on medium or higher… Keep your heat somewhere between low and medium and adjust from there. If your skillet is smoking it’s too hot.

You can google it until you’re blue in the face but everyone who says you should be cooking with cast iron on high heat is WRONG. Case in point, watch my video of this recipe where I made this beautiful grilled sandwich on low to medium heat.

Another important factor is the consistency, you really don’t want to over do it on the mayo. It’s not so much from a healthy point of view as it is keeping your sandwich from becoming runny once it hits that skillet. Don’t worry, it’ll be melty and creamy inside with just 2 Tablespoons of mayo.

Lastly you want to finely shred a combo of Mozzarella and Cheddar cheese. As always pre-shredded bag cheese is coated in cellulose powder to prevent the cheese from sticking together in the bag, therefore it will have a far more difficult time melting. Block cheese is the way to go when making grilled cheese especially, and the Mozzarella brings this stringy, ooey gooeyness to Cheddar that just isn’t there when it’s Cheddar by itself.

I was lucky enough to find a freshly baked loaf of cheddar bread from my grocery’s deli/bakery which just made this grilled cheese all the better. If you are buying freshly baked breads for this, get a feel for the softness of the bread especially the crust. If your bread has a hard crust your grilled cheese will turn out crunchy as opposed to crispy.


  • 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!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: