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Tuna Melt


Look no further, the perfect tuna melt is here!

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Rate this recipe 4.3/5 (11 Votes)


  • Tuna Salad and Assembly:
  • 1 English hothouse cucumber, sliced 1/8” thick
  • 1 habanero chile or 2 jalapeños, halved
  • 1 sprig dill
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 2 5-ounces cans water-packed solid white tuna, drained
  • 1 celery stalk, chopped
  • 1/4 English hothouse cucumber, peeled, chopped
  • 1/4 small red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole grain mustard
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh dill
  • 1/4 teaspoon celery salt
  • 1/2 cup mayonnaise, divided
  • Kosher salt and freshly ground black pepper
  • Hot sauce
  • 8 slices challah, toasted
  • 4 ounces cheddar, sliced
  • Iceberg lettuce leaves


Servings 4
Adapted from


Step 1

Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.

Do ahead:
Pickles can be made 2 weeks ahead. Keep chilled.

Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and ¼ cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.

Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.

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