My kind of tuna melt

Chewy sourdough, tender chunks of tuna, sharp onion, creamy mayo, zingy wholegrain mustard and ooey-gooey goodness of melted cheddar cheese – this is the BEST tuna melt recipe you’ll make!

I love making a grilled tuna melt for lunch and this is my go-to recipe.

I usually make it with sourdough bread, which is a much healthier option in my opinion. You can also use gluten-free or paleo-friendly bread.

With plenty of carbs and fibre, plus high-protein tuna and cheese, this meal is satiating and provides a balance of nutrients. Sign me up for that!

How To Make It

I use canned tuna in brine tuna, which can also be swapped with salmon or sardines.

The tuna is drained and mixed with creamy mayonnaise, wholegrain mustard and sharp onion, which give it a lot of flavour and tanginess. I will typically use grated Cheddar or Tasty cheese (similar to mild Cheddar) but you can also use Swiss, Mozzarella and so on. This becomes the creamy tuna filling.

I pre-toast the bread on the low setting to make it a little firmer so it stays crunchier once the wet filling and cheese are piled on top. Then pop it under a hot grill until the cheese is melted and golden brown. This can happen fast so keep an eye on the oven!

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavours in this tuna melt sandwich.

Ingredients (for 4 slices)

• 4 slices sourdough toast (35-40 g each, 2 oz)

• 180 g / 6 oz canned tuna in brine (this is drained weight)

• 1/4 small red or white onion, finely diced

• 1 heaped teaspoon of wholegrain mustard

• 2.5 tablespoons mayonnaise

• 1 cup grated cheese (e.g. Cheddar, Tasty etc)

• A few pinches of sea salt and ground black pepper

• To serve: gherkins and sliced cucumber

Full instructions, nutrition info and step-by-step pics are in the full recipe on the blog.