Classic Kosher Tuna Melts with Crispy Golden Cheese

By /
Jump to Recipe Print Recipe

I’ve been making tuna melts since I was a teenager, and honestly, they never get old. There’s something so satisfying about that combination of creamy tuna salad and melted cheese on toasted bread. The key is getting everything just right – not too much mayo in the tuna, the perfect amount of cheese, and timing that broiler so the top gets golden without burning.

My version uses a mix of canned tuna (I prefer the kind packed in water) with just enough mayonnaise to bind it together. I add diced celery for crunch and a squeeze of fresh lemon juice to brighten everything up. Some people go heavy on the mayo, but I think that makes the whole thing soggy. You want the tuna mixture to hold together but not be swimming in dressing.

Getting the Tuna Salad Right

The cheese situation is crucial here. I use a good sharp cheddar or Swiss – something that melts well but has enough flavor to stand up to the tuna. And here’s my secret: I toast the bread first, then add the tuna, then the cheese. This prevents the bottom from getting soggy while the top is browning under the broiler. The whole thing takes maybe ten minutes from start to finish.

Why Toasting First Makes All the Difference

These are perfect for a quick lunch or light dinner. I often serve them with some pickles and maybe a simple green salad. They’re also great for using up that extra loaf of challah or rye bread that’s starting to get a little stale.

Classic Kosher Tuna Melts with Crispy Golden Cheese - American recipe
I've been making tuna melts since I was a teenager, and honestly, they never get old. There's something so satisfying about that combination of creamy tuna salad and melted cheese on toasted bread. The key is getting everything just right – not too much mayo in the tuna, the perfect amount of cheese, and timing that broiler so the top gets golden without burning. My version uses a mix of canned tuna (I prefer the kind packed in water) with just enough mayonnaise to bind it together. I add diced celery for crunch and a squeeze of fresh lemon juice to brighten everything up. Some people go heavy on the mayo, but I think that makes the whole thing soggy. You want the tuna mixture to hold together but not be swimming in dressing. The cheese situation is crucial here. I use a good sharp cheddar or Swiss – something that melts well but has enough flavor to stand up to the tuna. And here's my secret: I toast the bread first, then add the tuna, then the cheese. This prevents the bottom from getting soggy while the top is browning under the broiler. The whole thing takes maybe ten minutes from start to finish. These are perfect for a quick lunch or light dinner. I often serve them with some pickles and maybe a simple green salad. They're also great for using up that extra loaf of challah or rye bread that's starting to get a little stale.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 3 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cans tuna in water 5 oz each, drained
  • 3 tablespoons mayonnaise
  • 2 tablespoons celery finely diced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper freshly ground
  • 8 slices bread challah, rye, or sourdough
  • 6 ounces cheese sharp cheddar or Swiss, sliced

Method
 

  1. Preheat your broiler and position the oven rack about 6 inches from the heat source.
  2. In a medium bowl, combine the drained tuna, mayonnaise, diced celery, lemon juice, salt, and pepper. Mix gently with a fork, breaking up the tuna but not mashing it completely.
  3. Toast the bread slices in a toaster or toaster oven until lightly golden. You want them crispy but not too dark since they're going back under the broiler.
  4. Arrange the toasted bread on a baking sheet. Divide the tuna mixture evenly among the 8 slices, spreading it to the edges.
  5. Top each slice with cheese, covering the tuna mixture completely. The cheese should go right to the edges to prevent the tuna from drying out.
  6. Broil for 2-3 minutes, watching carefully, until the cheese is melted and golden brown in spots. The timing depends on your broiler, so keep an eye on them.
  7. Remove from oven and let cool for a minute before serving. The cheese will be very hot.

Notes

For extra flavor, try adding a thin slice of tomato or red onion before the cheese. Store leftover tuna mixture in the refrigerator for up to 3 days. These are best served immediately while the cheese is still melted and the bread is crispy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top