Easy Tuna Melt with Tomato Relish

A Sandwich from My Past

I first had a tuna melt at a little diner with my grandpa. He said it was the best lunch in the world. I thought he was just being silly. But that warm, cheesy taste won me over completely.

I still laugh at that memory. It reminds me that simple food can bring big joy. This recipe is my own version of that happy day. It matters because good food is tied to good people.

Let’s Get Toasty

First, we wake up the bread. We slice it and give it a buttery coat. Then we bake it until it’s golden and crisp. Doesn’t that smell amazing?

This step is so important. It keeps our sandwich from getting soggy. A crispy base makes every bite better. What’s your favorite kind of bread to toast?

The Heart of the Matter

Now for the tuna salad. We mix everything in one bowl. The tuna, mayo, and all those little crunchy bits. It’s like a flavor party.

Fun fact: adding a little lemon juice brightens everything up. It’s a tiny trick that makes a big difference. I love how simple ingredients can work together.

The Zesty Relish

While the bread toasts, we make the relish. Just chop and stir. The tomato and pickle are so fresh. The red onion adds a nice little kick.

This relish is the star of the show. It cuts through the richness of the cheese. It matters because a fresh topping makes a meal feel special. Do you like pickles in your salads?

Bringing It All Together

Pile the tuna on the warm toast. Then add a slice of mozzarella. We pop it under the broiler. Watch it carefully until the cheese is bubbly and happy.

The final touch is a big spoonful of that cool relish. The hot and cold together is just perfect. It’s ready to eat right away. What’s your favorite cheesy sandwich?

Ingredients:

Ingredient	Amount	Notes
Tomato, diced	1/2 cup (90 g)	For the Tomato Relish
Dill pickles, diced	1/4 cup (61 g)	For the Tomato Relish
Red onion, diced	1/4 cup (40 g)	For the Tomato Relish
Cilantro, finely diced	1/2 teaspoon	For the Tomato Relish
French bread loaf	1 (9 inches)
Tuna, drained	2 cans (5 ounces each)
Mayonnaise	1/2 cup (119.5 g)
Celery salt	1/4 tablespoon
Shallot, finely diced	2 tablespoons
Dill pickle, finely diced	1 tablespoon
Lemon juice	1/2 tablespoon
Garlic, minced	1 clove
Kosher salt	1/2 teaspoon
Black pepper	1/2 teaspoon
Mozzarella cheese slices	8 slices
Butter, melted	2 tablespoons
Tomato, sliced	1 medium

My Favorite Tuna Melt with a Zippy Relish

This recipe always reminds me of my grandson, Leo. He used to turn his nose up at tuna. Then he tried this warm, cheesy version. He asked for seconds! I still laugh at that. The secret is the cool, crunchy tomato relish on top. It makes everything pop. Doesn’t that smell amazing? Let’s make some cozy food together.

Ingredients

• 1 can (5 oz) tuna, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 4 slices French bread
• 2 tbsp melted butter
• 4 slices mozzarella cheese

For the Zippy Relish

• 1 medium tomato, diced
• 2 tbsp diced pickles
• 1 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro

Instructions

Step 1: First, get your oven warm and toasty at 350°F. This is like giving it a little head start. While it heats, we can make the zippy relish. It’s so easy and fresh. Just mix the tomato, pickles, onion, and cilantro in a bowl. I love the bright colors. Set it aside for later.

Step 2: Now, let’s get our bread ready. Slice the French bread into thick pieces. Brush the tops with melted butter. This makes them golden. Bake them for just 5 minutes. Then flip them over. Brush the other side with butter too. (My hard-learned tip: don’t skip the butter on both sides! It makes all the difference.) Bake for another 5 minutes until they are light gold.

Step 3: While the bread toasts, make the tuna salad. Put everything in a bowl. That’s the tuna, mayo, and all those yummy bits. Stir it all up until it’s friends. I like to add an extra little squeeze of lemon. It makes it taste so bright. What’s your favorite thing to add to tuna salad? Share below!

Step 4: Take your toasted bread out of the oven. Spread a big spoonful of tuna on each piece. Then, top it with a slice of mozzarella cheese. This is the “melt” part! It’s going to get so bubbly. Switch your oven to broil. We are almost there.

Step 5: Broil the melts for 5 to 7 minutes. Please watch them closely! They can go from perfect to smoky in a blink. You want the cheese melted with golden spots. Take them out and spoon that cool relish right on top. The mix of hot and cool is just wonderful. Enjoy them right away while they are super cozy.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Lunch, Quick Meal

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are some fun ideas if you’re feeling creative. I love trying new things in the kitchen. It keeps cooking exciting.

The Pizza Lover: Swap the mozzarella for pepperjack cheese. Add a few slices of pepperoni under the cheese before you broil it. It gives it a little kick.

The Garden Friend: Skip the tuna completely. Use mashed chickpeas instead. They have a lovely texture. All the other flavors stay the same.

The Summer Picnic: Use thick slices of a big beefsteak tomato as the base. Top with the tuna salad and a sprinkle of cheddar. Then just broil until warm.

Which one would you try first? Comment below!

How to Serve Your Tuna Melts

This meal feels so complete with just a little something on the side. A simple green salad is my go-to. It balances the warm, cheesy melt. A few potato chips on the plate are also a classic. The crunch is so satisfying.

For a drink, I think a glass of iced tea with lemon is perfect. It’s crisp and not too sweet. If you’re having a special night, a cold lager pairs nicely with the salty tuna. It just feels right. Which would you choose tonight?

Keeping Your Tuna Melts Tasty Later

You can store these tuna melts in the fridge. Just let them cool down first. They will stay good for two days.

I do not recommend freezing them. The bread gets very soggy when it thaws. I learned this the hard way with my first batch.

To reheat, use your oven or toaster oven. This keeps the bread crispy. The microwave will make everything soft.

You can make the tuna salad and relish ahead. Keep them in separate containers. This makes dinner come together so fast.

Batch cooking saves you time on a busy night. It means you always have a good meal ready. Have you ever tried storing it this way? Share below!

Fixing Common Tuna Melt Troubles

Is your bread soggy? Toast it longer in the oven first. A crispy base stops the tuna from soaking in.

I remember when my cheese slid right off. Let your tuna mixture drain well. Too much mayo makes everything slippery.

Is the relish too sharp? Let it sit for ten minutes. This mellows the onion and blends the flavors.

Fixing small problems builds your cooking confidence. You learn what works and what does not. It also makes your food taste much better. Which of these problems have you run into before?

Your Tuna Melt Questions Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free bread. Just watch the toasting time.

Q: Can I make any of it ahead?

A: The tuna salad and relish can be made a day early. Keep them separate in the fridge.

Q: I don’t like pickles. What can I use?

A: Try chopped celery or capers instead. It will still be delicious.

Q: Can I double the recipe for a crowd?

A: Absolutely. Just use two baking sheets. You may need to broil them in two batches.

Q: Is the tomato relish optional?

A: It adds a fresh, zesty crunch. But your melt will still be good without it. Which tip will you try first?

*Fun fact: The tuna melt became a classic in American diners in the 1960s.*

Until Next Time, Happy Cooking!

I hope you love this recipe as much as I do. It is a simple, comforting meal. It always reminds me of my grandson’s visits.

I would love to see your kitchen creations. Your photos always make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.