Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich.
Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious! Click the image below to purchase.
If you have been following along you know that I have gone back to working out regularly and not skipping meals. The goal is to get back to my pre-Vermont winter weight. I talked more about this in my Chickpea Tuna Salad post a few weeks ago.
I feel like it resonated with a lot of you because that recipe became a reader favorite as soon as it was published. This is great news for me, because (1) I love tuna and (2) I find it to be a nutritious and healthy ingredient to incorporate into my recipes.
That is why, when folks at Wild Selections were interested in collaborating in a recipe post, I jumped at the opportunity. If you are not familiar with them, allow me to explain.
Wild Selections is a brand that truly cares about and deeply acts on sustainability. They source their wild-caught seafood only from ocean areas that have been certified sustainable to the Marine Stewardship Council (MSC) Standard – the world’s leading certification program for wild-caught, sustainable seafood for the past 20 years. This assessment and certification of oceans areas by MSC ensures that fish stocks are healthy, well managed and plentiful.
Last but not least, each of their products are traceable to the ocean where it was caught so you know where your food comes from and can feel good about it. If you are like me, prefer consuming food that is produced with the well-being of our environment in mind, you will love Wild Selections.
Onto the recipe now…
It is funny, because the idea for this recipe came from my husband. Though he is a big supporter of Foolproof Living and my work in general, I wouldn’t call him someone who has any interest in cooking. I was happily surprised when he pitched in the idea of sharing the recipe for this Tuna Melt Sandwich.
About This Tuna Melt Sandwich Recipe:
Before I go into the details of the recipe, please know that you can customize this sandwich in so many ways. In my version here, I chose burger buns, but your favorite toast or even English muffin would work as well.
I personally think the best cheese for tuna melt sandwich is cheddar (obviously because I live in Vermont), but Havarti, provolone, and mozzarella would work as well. In terms of tuna, I used Wild Selections Solid White Albacore Tuna in Water, but you can also use their version in oil as well.
Feel free to play around with what you like and have on hand.
How To Make Tuna Melt Sandwich?
The process of making this sandwich has there folds. First, you make the tuna mixture by combining tuna, hard-boiled egg, pickles, celery, parsley, and mayo in a bowl. We love vegan mayonnaise so I used that, but you can use whatever you have on hand.
Second, you top both the top and bottom burger bun with cheese and tuna mixture and bake in the oven until the cheese melts. This happens rather quickly (8-10 minutes) so keep a close eye on it.
Once it is warm and melted, third step is the assembly. I used a few slices of avocado, cucumber, and tomato along with a few leaves of salad greens as toppings for color and crunch.
Tuna Melt Calories and Ways to Switch It Up
The calorie count mostly depends on the amount and type of bread and cheese you use. As you can see in the photos, I sliced a burger bun and used both the top and bottom slices to turn into a sandwich. The calorie count for this version is 550 calories.
However, if you prefer cutting down on calories, I would recommend eliminating one of the slices of bread (and cheese) and turning this into a Open-Face Tuna Melt instead. I love that version as well and usually make it if I am serving this for dinner.
Tuna Melt Sandwich
Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 4
- Category: Sandwich
- Method: Baking
- Cuisine: American
For The Tuna Mixture:
- 2 cans (5 oz.) Wild Selections Solid White Albacore Tuna in Water
- 4 stalks of celery, chopped
- 2-3 small pickles, chopped
- 1 hard boiled egg, peeled and chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Sandwich:
- 4 hamburger buns, sliced in half as you see in the photos (or your favorite toast)
- 8 slices of cheddar cheese (or provolone, mozzarella or Havarti would also work)
- 1 cucumber, sliced thinly
- 1 ripe avocado, sliced
- 1 large tomato, sliced
- ½ cup salad greens (or arugula)
- 4 cornichon as garnish (optional)
- To make the tuna mixture: Mix together Wild Selections Solid White Albacore Tuna in Water, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
- To make the sandwiches: Preheat the oven to 350 degrees.
Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
- Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
- To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
If preferred, garnish with a cornichon (as seen in the photos) and serve.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.