American · Lunch & handhelds

Tuna melt

Name: Tuna melt
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 2 cans (5 ounces each) oil-packed tuna, drained very well; 1 small celery stalk, finely diced; 1/4 small red onion, finely diced; 1/3 cup mayonnaise; 2 tablespoons chopped fresh dill; 1 tablespoon capers, drained and chopped; 1 tablespoon fresh lemon juice; Black pepper; 8 slices Pullman or sourdough bread; 8 slices sharp cheddar or American cheese; 3 tablespoons unsalted butter, softened

A crisp diner-style tuna melt with celery, red onion, dill, capers, lemon, and fully molten cheddar.

About 30 minTotal

About 30 minActive

$$Cost

EasyDifficulty

Makes 4 sandwiches

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 sandwiches

2 cans (5 ounces each) oil-packed tuna, drained very well
1 small celery stalk, finely diced
1/4 small red onion, finely diced
1/3 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice
Black pepper
8 slices Pullman or sourdough bread
8 slices sharp cheddar or American cheese
3 tablespoons unsalted butter, softened

Instructions

Press drained tuna gently in a sieve, then flake it into a bowl. Fold in celery, onion, mayonnaise, dill, capers, lemon, and black pepper without mashing it smooth. Taste before adding salt; capers, tuna, and cheese usually supply enough.
Butter one face of every bread slice. Turn buttered sides down and place cheese on all eight inner faces, creating a moisture barrier.
Divide tuna salad evenly over four cheese-covered slices, stopping short of the edges. Close with remaining bread, cheese facing inward.
Cook cheese-side down first in a over medium-low until deeply golden, 3 to 4 minutes. Turn, cover, and cook until the second side is crisp and cheese fully molten, 3 to 4 minutes.
Rest 2 minutes, then cut and serve with pickles.