Quick Cheesy Tuna Melt Inspired by Tom Selleck
A nostalgic, ultra-melty tuna sandwich inspired by Tom Selleck. Pantry staples, 15–20 minutes total, and tons of cheesy comfort perfect for busy weeknights or lazy weekends.
Equipment
- 1 nonstick skillet or griddle
- 1 Spatula
- 1 Mixing bowl
- 1 can opener
- 1 Measuring spoons
- Knife & cutting board
Ingredients
- 4 slices bread sourdough, rye, whole-grain, or white
- 1 can 5 oz / 140 g tuna, drained
- 3 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard optional
- 1/2 cup 60 g shredded cheese (cheddar, Swiss, or blend)
- 1 tbsp butter or olive oil, for toasting
- 1/8 tsp fine salt to taste
- 1/8 tsp black pepper to taste
- 4 tomato slices optional
- Pinch paprika or chili flakes optional
- 1 tbsp chopped fresh herbs parsley or chives optional, for serving
Instructions
- Make the filling: In a bowl, mix drained tuna, mayonnaise, Dijon (if using), salt, and pepper until creamy. Adjust seasoning.
- Assemble: Lay out bread. Divide the tuna mixture between two slices. Top each with shredded cheese (and tomato slices if using). Close with remaining bread.
- Preheat skillet: Heat a nonstick skillet over medium. Add half the butter and swirl to coat.
- Toast side one: Add sandwiches; cook 3–4 minutes, pressing lightly with a spatula, until the bottoms are golden and the cheese begins to melt.
- Flip & finish: Add remaining butter, flip sandwiches, and cook another 3–4 minutes until deeply golden and cheese is gooey.
- Serve: Slice in halves. Sprinkle herbs and a pinch of paprika if desired. Enjoy hot.
Notes
- Cheese swaps: Gruyère (nutty), Pepper Jack (spicy), or smoked Gouda (smoky). Mix two cheeses for extra gooey melt.
- Lighter option: Use Greek yogurt instead of mayo; toast with a light brush of olive oil.
- Add-ins: Pickled jalapeños, sliced avocado, or crispy bacon.
- Bread choices: Sourdough for tang, rye for depth, ciabatta/focaccia for a rustic feel.
- Make-ahead: Tuna filling keeps 3 days refrigerated in an airtight container.
- Gluten-free: Use GF bread; check labels on mayo and mustard.