Save to Pinterest The smell of butter hitting a hot skillet always takes me straight back to late nights in college when I'd raid the pantry for anything that could turn into a quick meal. One evening, armed with a can of tuna, some questionable hot sauce, and a hunk of cheddar, I stumbled onto this combination. The bread crisped up perfectly, the cheese melted into every crevice, and that spicy tuna filling had just enough bite to keep me awake for another hour of studying. I've been making variations of this sandwich ever since, and it never gets old.
I made these for my sister one rainy Saturday afternoon when she showed up unannounced, soaked and hungry. She took one bite and declared it better than any diner tuna melt she'd ever had. We sat at the kitchen table with our sandwiches, the rain drumming against the window, and talked for hours. Now, whenever she visits, she asks if I have tuna and bread on hand.
Ingredients
- Tuna in water: I always go for water-packed instead of oil because it lets you control the richness with your mayo, plus it drains cleaner and mixes more evenly.
- Mayonnaise: This is what makes the filling creamy and helps everything stick together, so don't skimp or the salad will be dry and crumbly.
- Sriracha or hot sauce: The spicy backbone of the whole sandwich, start with a tablespoon and taste before adding more because some brands pack serious heat.
- Dijon mustard: Adds a tangy sharpness that cuts through the richness and keeps the filling from feeling too heavy.
- Celery stalk: Finely chopped celery gives a fresh crunch that contrasts beautifully with the creamy tuna.
- Red onion: I prefer red onion for its slight sweetness and color, but yellow or green onion works if that's what you have.
- Fresh parsley: Optional but worth it for a little brightness and a pop of green in the mix.
- Salt and black pepper: Taste as you go, tuna can be salty on its own depending on the brand.
- Sourdough bread: The slight tang and sturdy texture hold up to grilling and soak up all that buttery goodness without falling apart.
- Unsalted butter: Softened butter spreads easily and creates that perfect golden crust when the sandwich hits the heat.
- Cheddar cheese: Sharp cheddar melts beautifully and adds a rich, savory note, or swap for pepper jack if you want even more spice.
- Tomato: Thin slices add juiciness and a fresh element, though I skip them if my tomatoes aren't ripe.
Instructions
- Mix the spicy tuna salad:
- In a mixing bowl, combine the drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Stir until everything is evenly mixed and the tuna breaks up into smaller flakes that hold together nicely.
- Butter the bread:
- Lay out all eight slices of sourdough and spread softened butter on one side of each slice. Make sure you get the butter all the way to the edges so the entire surface crisps up when it hits the pan.
- Assemble the sandwiches:
- Flip four slices so the unbuttered side faces up, then divide the spicy tuna salad evenly among them. Top each with a generous handful of shredded cheese and a few tomato slices if you're using them.
- Close and press:
- Place the remaining bread slices on top, buttered side facing out. Press down gently so everything sticks together and the filling spreads to the edges.
- Grill until golden:
- Heat a large nonstick skillet or griddle over medium heat and place the sandwiches in the pan. Cook for three to four minutes per side, pressing gently with a spatula, until the bread turns deep golden brown and the cheese melts completely.
- Slice and serve:
- Remove from heat, slice each sandwich in half, and serve immediately while the cheese is still gooey and the bread is crisp.
Save to Pinterest There was a Sunday afternoon when I made a double batch of these for a group of friends watching a game at my place. I put out pickles, chips, and a big platter of sliced tuna melts, and they disappeared faster than anything else on the table. One friend, who swore he hated tuna, ended up eating two halves and asking for the recipe. That's when I knew this sandwich had something special going on.
Adjusting the Heat Level
The beauty of this recipe is how easily you can dial the spice up or down depending on who you're feeding. If you're cooking for someone with a milder palate, start with just a teaspoon of sriracha and let them add more hot sauce at the table. For heat lovers, throw in some finely chopped jalapeños or swap the cheddar for pepper jack cheese, which brings its own slow burn. I once added a pinch of cayenne to the tuna salad for a friend who lived for spicy food, and she said it was the best version she'd ever tasted.
Choosing Your Bread
Sourdough is my go-to because of its tangy flavor and sturdy crumb, but this sandwich is forgiving when it comes to bread. I've made it with whole wheat when I wanted something a little heartier, and rye when I was feeling adventurous and craved that earthy bite. Whatever you choose, make sure the slices are thick enough to hold the filling without getting soggy, and avoid anything too soft or it'll fall apart in the pan. A good rule is if the bread can handle being toasted without crumbling, it'll work here.
Serving Suggestions
This sandwich is hearty enough to stand on its own, but I like to serve it with something crunchy and acidic to balance the richness. A handful of dill pickles on the side is my favorite, their sharp brine cuts right through the creamy tuna and cheese. Sometimes I'll throw together a quick green salad with a lemony vinaigrette, or set out some kettle-cooked potato chips for that satisfying crunch. If I'm feeding a crowd, I slice the sandwiches into smaller pieces and arrange them on a platter so people can grab and go.
- Serve with dill pickles or pickled vegetables for a tangy contrast.
- Pair with a simple green salad dressed in lemon vinaigrette to lighten the meal.
- Cut into smaller portions for an easy appetizer or game day snack.
Save to Pinterest This sandwich has become one of those recipes I turn to when I need something reliable, comforting, and just a little exciting. I hope it finds a spot in your regular rotation too.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh cooked tuna. Use approximately 10 oz of cooked tuna, flaked into bite-sized pieces. The texture will be firmer than canned tuna, creating a slightly different but equally delicious result.
- → How do I adjust the spice level?
Control the heat by adjusting the sriracha amount in the tuna salad, or use milder hot sauces. For extra spice, add sliced jalapeños or switch to pepper jack cheese. Start with less and taste as you go.
- → What cheese works best for this sandwich?
Cheddar and pepper jack are excellent choices. American cheese melts smoothly, while gruyere adds a sophisticated flavor. Choose a cheese that melts well and complements the spicy tuna filling.
- → Can I prepare the tuna salad ahead of time?
Absolutely. Mix the tuna salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble and cook the sandwiches just before serving for the best results.
- → What sides pair well with this sandwich?
Dill pickles provide a tangy contrast, while a crisp green salad balances the richness. Coleslaw, sweet potato fries, or tomato soup are also excellent accompaniments for a complete meal.
- → Can I make this sandwich without butter?
Yes, use mayonnaise, olive oil, or softened dairy-free butter on the bread instead. The butter promotes browning and adds flavor, but alternatives will still create a tasty sandwich.