Grown-Up Tuna Melts Recipe (2024)

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This Grown-Up Tuna Melts recipe– with banana peppers, sourdough bread, provolone cheese, tomatoes and more –ismy retro recipemakeover of the simple Tuna Melts that my Dad used to make us when I was a kid.

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I haven’t made tuna melts in years. Over 10 years, would be my best guess. But my son remembers them and he loved them. They weren’t fancy. It was the cheapest tuna, mixed with mayonnaise and pickle relish, spooned onto plain white bread, and topped with an American cheese slice. I baked them in the oven on a baking sheet until the cheese melted. The same way my Dad made them when I was a kid.

Sunday Supper this week was all about “Retro Recipes”. And that’s when I decided to finally give into my son. But rather than going completely old school with them, I decided to try something new — I made what I call Grown-Up Tuna Melts.

Ingredients Needed for Grown-Up Tuna Melts:

Cooking Equipment needed for Grown-Up Tuna Melts:

Grown-Up Tuna Melts Recipe (2)

My Grown-Up Tuna Melts are made with solid white albacore tuna, chopped red onion, chopped celery and chopped banana peppers. The bowl I used was one of the silver metal bowls that my Dad used to always make tuna salad in when I was younger. Seeing this bowl always reminds me him making his tuna sandwiches, so using it in my kitchen for tuna is my little tribute to him.

I also mixed in mayonnaise and lemon juice, plus seasoned it with freshly ground salt and pepper.

Grown-Up Tuna Melts Recipe (3)

Rather than plain white bread, I used a San Francisco style sourdough bread. The mixture was divided among 4 slices of sourdough, which were placed on a baking sheet. I added 2 tomato slices to each tuna melt and then 2 slices of provolone cheese to each.

Grown-Up Tuna Melts Recipe (4)

The Tuna Melts are baked in oven until hot, melted and starting to brown.

Grown-Up Tuna Melts Recipe (5)

When I pulled them out of the oven, I was happy. They looked so good and after I tasted them, I decided that the changes I made not only had me enjoying these tuna melts, but had me happy enough with them to put them on the menu more often.

Grown-Up Tuna Melts Recipe (6)

Grown-Up Tuna Melts Recipe

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Grown-Up Tuna Melts Recipe (7)

Grown-Up Tuna Melts Recipe

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  • Author: Brandie Valenzuela
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Description

This Grown-Up Tuna Melts recipe– with banana peppers, sourdough bread, provolone cheese, tomatoes and more –ismy retro recipemakeover of the simple Tuna Melts that my Dad used to make us when I was a kid.

Ingredients

Scale

  • 12 ounces solid white albacore tuna (packed in water and drained)
  • 1/3 cup mayonnaise (may wish to use more or less)
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped banana pepper rings
  • 2 teaspoons lemon juice
  • Salt & pepper (to taste)
  • 4 slices sourdough bread
  • 8 slices tomato
  • 8 slices provolone cheese

Instructions

  1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
  2. In a medium bowl, combine tuna, mayonnaise, onion, celery, banana peppers and lemon juice. Season with salt and pepper, to taste.
  3. Lay bread on baking sheet. Spoon and divide tuna mixture on the bread slices. Top each tuna melt with two slices of tomatoes and then 2 slices of provolone cheese.
  4. Bake in oven for 15-20 minutes, or until cheese is hot, bubbly, and starting to brown. Serve immediately.

Notes

–You may wish to use more, or less, mayonnaise. I have actually found 1/3 cup + 2 tablespoons to be the amount our family likes best.

  • Category: Sandwich
  • Method: Baking
  • Cuisine: American

Recipe Card powered byGrown-Up Tuna Melts Recipe (8)

Want more recipes using canned tuna? I recommend the“200 Best Canned Fish and Seafood Recipes: For Tuna, Salmon, Shrimp, Crab, Clams, Oysters, Lobster and More” cookbook by Susan Sampson. It has 200 ways to transform the canned tuna and various seafoods into delicious dishes.

Grown-Up Tuna Melts Recipe (9)

Grown-Up Tuna Melts Recipe (10)

Want More Retro Recipes?

I shared my retro recipe re-do, and there is lots of other food bloggers participating in Sunday Supper who are also sharing retro makeovers OR some are sharing the original retro recipe. Either way, you’ll find lots of blasts from the pasts in this list below — check them out and tell them I sent ya!

Retro AppetizerRecipes:

  • Irish Cheddar-Whiskey Fondueby girlichef
  • She Devils: Beet Pickled Deviled Eggsby Ruffles & Truffles

Retro SaladRecipes:

Retro Breads and SandwichRecipes:

RetroMain DishRecipes:

Retro Side Dish Recipes:

Retro Dessert Recipes

Retro Cocktail Recipes:

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Comments

  1. Katie says

    This looks so good – I love a toasty tuna melt! Thanks for sharing this at Turn It Up Tuesday!

    Reply

  2. Frugal Hausfrau says

    Yum! They do look marvelous! Thanks for bringing this by Throwback Thursday!

    Mollie

    Reply

  3. Ashleigh says

    OMG I love tuna melts! I had everything laying around except the bread you used, so I used a tuscan style pane bread from Trader Joe’s. Instant flashback to my childhood! Thanks for sharing!

    Reply

  4. Teresa says

    The tuna melt sandwiches look soooo good! Pinned and recipe printed!

    Reply

  5. Andi @ The Weary Chef says

    These look delicious, and I love that you made them open faced. Great dinner idea!

    Reply

  6. Medeja says

    These tuna melts would be just perfect for breakdast!

    Reply

  7. Amanda @ MarocMama says

    I’ve never eaten a tuna melt, mostly because it scares me! Your dish looks really delicious however – I might be willing to give it a shot.

    Reply

  8. Amy Kim (@kimchi_mom) says

    Tuna melts remind of a great NYC diner…any of them! I like the addition of the red onion and banana peppers. Damn…now I want one!!

    Reply

  9. Ruby @ The Ruby Red Apron says

    I’ve never had a tuna melt but this recipe is making me want to try one soon! I love how you made it into a grown-up version. Sounds delicious with all the new additions you added!

    Reply

  10. Karen Hartzell (@InTheKitchenKP) says

    These look so melty and toasty! Warm tun isn’t my favorite, but I certainly wouldn’t turn these down! YUM!

    Reply

  11. Cindys Recipes says

    love tuna melts thanks for sharing.

    Reply

  12. Renee says

    The first tuna melt I ever had was at the restaurant around the corner from where I worked way back in the 80’s. Since then I’ve always loved tuna melts. And I have a confession…I’ve never made them. That means I haven’t had one in forever. I need to make this retro dish for the first time. I’m loving your recipe with the banana peppers in the mix. Yum!

  13. Sarah says

    I love that you jazzed up a boring tuna melt. This is fancy schmancy! I may have to lift my pinkey while eating it. But I am making this dish for sure!

    Reply

  14. Bea says

    I love tuna salad & tuna melts. Your grown up version looks very good 🙂 ~ Bea

    Reply

  15. Carla says

    You reminded me that I haven’t had tuna melt in forever! Maybe not quite 10 years though 😉 I’m also a creature of habit and make the same dishes over and over again. When I find something I love eating, I eat it until I abuse the recipe. I had to stop eating greek yogurt because I ate it for a year straight with my lunch (not kidding either! At least they had a variety of flavors). Anyway, thanks for reminding me that tuna melts do exist and that I’ll be buying bread, cheese, and tuna soon.

    Reply

  16. Nancy @ gottagetbaked says

    I love this post! I think we all have childhood meals that our parents threw together because they were quick, easy and cheap. Sometimes they still taste amazing now and bring back all those nostalgic feelings, and sometimes you wonder “how in the heck did I love this as a kid?” Your grown up, gourmet version of the tuna melt looks phenomenal! I love all the changes you made and would happily eat this.

    Reply

  17. Danyelle Franciosa says

    Seems like it tastes good and I really love the awesome look of this dish, I really love to try this. Thanks a lot for sharing!

    Reply

  18. Susan says

    Lovely twist on the classic. Great addition with the tomato.

    Reply

  19. Faye Leong says

    I can imagine how delicious it is when the cheese melt in our mouth…..yum! Great choice of bread too!

    Reply

  20. Paula @ Vintage Kitchen says

    That blistered cheese is calling my name! Great way to eat your tuna!

    Reply

  21. Alaiyo Kiasi says

    In a word: YUM! Your blog, with classic recipes, is so appropriate for this #SundaySupper challenge. Thanks for sharing.

    Reply

  22. Jenne says

    I love tuna but never had a tuna melt. Might have to make these with a lot of red onion.

    Reply

  23. Chris Baccus says

    I’ve never had a tuna melt I liked. This one looks pretty darn good.

    Reply

  24. Hezzi-D says

    I am still one to make a tuna melt on a night when I am too busy to really cook. Your grown up version looks delicious-I’ll have to remember the recipe the next time I’m making these!

    Reply

  25. Conni Smith says

    I have never in my life had a tuna melt – these look SO good!

    Reply

  26. Arlene @FlourOnMyFace says

    I’ve never had a tuna melt sandwich. Can you believe it? I love cold tuna sandwiches but never fancied warm tuna but your version is making me hungry! I will have to try the next time I make tuna.

    Reply

  27. Anne @ Webicurean says

    I haven’t had a tuna melt in a while, but I do love them–when I was in high school, I’d make tuna melts as snacks for me and my friends! Think this may need to be lunch today!

    Reply

  28. Sarah says

    Love the pepper rings!

    Reply

  29. Patti says

    These came out awesome Brandie! Love the additions in the tuna salad and the memories of mixing it in the bowl your Dad used!

    Reply

  30. Samantha @ FerraroKitchen says

    I LOVE this!!!! And I love that you added tomato..I totally grew up on this!

    Reply

  31. Katie says

    I have to be honest: the phrase “tuna melt” doesn’t always bring forth images and memories of deliciousness, but your version?!?! They have me drooling. They look so bubbly, golden, and perfect. I might just be a believer now. Want!

    Reply

  32. Jen @JuanitasCocina says

    I’m plain drooling over these! Pinned!

    Reply

  33. BusyWorkingMama says

    I would definitely enjoy that tuna melt. Great recipe!

    Reply

  34. Shannon @VillageGirlBlog says

    Those look fabulous! I love the bread and the additions. I have never tried banana peppers in tuna but I will now.

    Reply

  35. Sherron@SimplyGourmet says

    I love tuna melts. My Mom owned a restaurant and this was a Friday special on the menu. I love that yours are open-faced. That first picture drew me right in! YUM

    Reply

Grown-Up Tuna Melts Recipe (2024)

FAQs

Why is my tuna melt soggy? ›

The key to preventing a soggy tuna melt is to drain your canned tuna really well. To do this, empty the tuna into a fine-mesh strainer then press down on it to release any liquid.

What goes with tuna melts? ›

Tuna melt serving ideas:

For the most classic pairing, we suggest serving this melt alongside some chips and a pickle spear, but if you're looking for more options, try our sweet potato chips, coleslaw, potato salad, or air fryer French fries.

What does a tuna melt taste like? ›

It's so flavorful and crunchy, with a pickle-y tuna salad, melty cheddar and greens. Best lunch ever! This sandwich is EVERYTHING. This tuna melt is packed with the most flavorful tuna mixture, melty sharp cheddar cheese, pickled onions, lots of fresh greens and super golden, toasty, buttery crunchy sourdough bread.

How do you keep tuna moist when cooking? ›

Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.

How do you keep tuna moist? ›

Always buy tuna steaks at least one inch thick. Grill your tuna on a very hot fire or sear it in a well-heated pan. Remember that once you remove the tuna steak from the heat, it will continue to cook for a few minutes. And for the best results, avoid cooking fresh tuna more than medium rare.

What seasoning is good with tuna? ›

Organic Dill Weed: Adds a fresh, tangy kick, perfect for tuna salads. Organic Garlic Powder: A universal flavor enhancer for a savory touch. Organic Paprika (Sweet or Smoked): For a subtle warmth and color, excellent in rubs. Use smoked paprika for a more grilled flavor.

What seasoning can I add to tuna? ›

Dried herbs like oregano can be a great choice in tuna salads, as the slightly milder, floral taste of dried oregano won't overwhelm the fish but rather supply it with a pleasant undertone.

Why is it called tuna melt? ›

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese.

Why is a tuna melt so good? ›

Tuna melts are the ultimate sandwich with a flavorful fish mixture, melty cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on crispy, golden bread. So easy to make and delicious, this sandwich will literally melt in your mouth!

What cheese goes best with tuna? ›

According to The Cheese Empire, a creamy cheese with good melting properties that doesn't have too strong a flavor is the best way to go, with the outlet citing mozzarella, cheddar, and Gruyère as excellent choices to layer onto a tuna melt (or a toastie, as grilled cheese sandwiches are dubbed in the UK).

What is the tastiest tuna? ›

Bluefins are widely regarded as the Kings of the Tuna family, and rightfully so. Thanks to a number of physical attributes, Bluefins boast a richness of flavor you just won't find in another fish. Bluefin Tuna are almost exclusively found in the form of sashimi.

Can dogs eat tuna? ›

Yes, you can feed your dog canned tuna, as long as you do so in moderation and only infrequently, and you choose the version that's packed in fresh water instead of oil or salted water. It's also important to check the label and make sure there is no extra salt added to the canned tuna.

Does tuna sandwich get soggy? ›

To keep tuna salad from getting soggy when making it into a sandwich, you can take a few steps to ensure that the bread remains firm and the filling is not overly wet. Here are some tips: Use Well-Drained Tuna: Drain the canned tuna thoroughly. You can press it between paper towels to remove excess moisture.

Should tuna be mushy? ›

Color: The flesh of fresh tuna should be a deep, dark red color. If it's brown or gray, it's not fresh. Firmness: Fresh tuna should be firm to the touch, not mushy or slimy.

Should raw tuna be mushy? ›

Texture: Fresh tuna should be firm and springy to the touch. If it feels slimy or mushy, it's past its prime.

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