Learn how to make our favorite tuna salad recipe! It is super easy, quick, and perfect for sandwiches, snacks, or topping your favorite salad!

My favorite tuna salad recipe uses high-quality tuna and simple ingredients for a delicious sandwich, wrap, or cracker topping. I’ve made this salad so many times. I love this quick, healthy salad on a sandwich, in a wrap, or with crackers.

I grew up eating tuna salad sandwiches (thanks, Mom!), and they’re still one of my favorite lunches. If you’re looking for other easy and tasty salad ideas, I bet you’ll love our classic egg salad, smashed chickpea salad, and this chicken salad (it’s so good!).

Key Ingredients

• Tuna: I use canned albacore tuna caught using sustainable pole-and-line methods and cooked right in the can. This results in the most flavorful tuna that retains its natural juices and fats. When I buy canned tuna cooked in the can, I don’t drain it. Brands that don’t cook tuna in the can cook it first and then can it, which means that much of the natural juices and healthy fats are lost. That’s why you will often see tuna canned in water or oil. When the tuna is cooked right in the can, there is no need for extra water or oil. If sustainably caught, high-quality tuna isn’t available, flaked salmon or mashed chickpeas work well as a substitute. (I love this smashed chickpea salad sandwich.)
• Mayonnaise: I use store-bought mayonnaise or homemade mayo if I have it in the fridge, but you can use a vegan mayo or swap some of it for a drizzle of olive oil if you prefer a less creamy salad.
• Mustard: I’m a big fan of adding Dijon mustard for a zesty kick, but it’s totally optional. If you’re unsure, make the salad without it, and then try adding a bit to see if you like it.
• Fresh Lemon Juice: I love a tiny squeeze of lemon juice to balance out the richness of the mayonnaise and cut through the fishy taste of the tuna.
• Crunchy Things: This is where you can get creative! I love adding celery, homemade dill pickles (along with a splash of pickle juice), and scallions for extra crunch and flavor. Feel free to experiment with your favorite crunchy additions.

Find the full recipe with measurements below.

Enjoying Your Tuna Salad

This simple tuna salad is incredibly versatile (I really do make it almost every week)! Here are some of our favorite ways to serve it:

• Classic Tuna Sandwich: This is my go-to lunch. I love layering this salad with fresh tomatoes, cucumbers, and lettuce on bread. If I have any on hand, homemade focaccia is amazing, but use what you have!
• Wraps and Flatbreads: Create easy and flavorful wraps using tortillas or flatbreads. If you are up for it, I love these homemade flour tortillas and this super easy flatbread recipe!
• Add to Salads: Add protein to your favorite salads by adding a scoop of tuna salad. It’s delicious with our Caesar salad, Greek salad, or on top of this quinoa salad.
• Serve with Crackers and Vegetables: Make a light and healthy snack by serving tuna salad with crackers or fresh slices of cucumber and zucchini.
• Make a Tuna Melt: Here’s Adam’s favorite! Spread the salad on buttered and toasted bread, top with cheese (we recommend Gruyère or white cheddar), and broil until melted. So good!

Easy Tuna Salad

• PREP
  10 mins
  
• TOTAL
  10 mins
  

We use canned Albacore tuna and a short list of simple ingredients in our favorite tuna salad recipe. It is so quick and easy. If you cannot find sustainably caught canned tuna, substitute the tuna with flaked salmon or mashed chickpeas (use about 2 cups). Tips for buying tuna for tuna salad are in the tips section below.

4 Servings

Watch Us Make the Recipe

You Will Need

2 (5 ounce) cans of tuna, see tips below

3 to 4 tablespoons mayonnaise, try homemade mayonnaise

1 teaspoon Dijon mustard, optional

1 tablespoon fresh lemon juice

1 stalk of celery, finely chopped

1 scallion, finely chopped, or use 1 tablespoon of chopped onion

1 to 2 dill pickles, finely chopped, try homemade pickles

1 tablespoon dill pickle juice, optional

Salt and fresh ground black pepper, to taste

Directions

1Prepare the tuna: Whether you drain the liquid in the can depends on the brand of tuna you have. If you have purchased tuna cooked in the can, you do not need to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. If the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it.

2Make the salad: Place the tuna in a medium bowl and break it up with a fork. Add 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, the chopped celery, scallion, pickles, 1 tablespoon of pickle juice, and a generous pinch of fresh ground black pepper. Mix thoroughly.

3Taste and adjust: Taste the salad and adjust the seasoning with salt, or add another tablespoon of mayonnaise if needed.

Adam and Joanne’s Tips

• Storing:  Store tuna salad in airtight, food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad.
• Do I need to drain tuna cans? The answer depends on the brand of tuna you have. If you have purchased tuna cooked in the can, then no, you do not want to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. Alternatively, if the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. That tuna was likely cooked before being canned, so those natural juices have already been lost. Generally, most brands that cook the tuna can indicate this on the packaging or mention there is no need to drain.
• Best tuna to buy for tuna salad: We look for the little blue logo with MSC on it (Marine Stewardship Council Certified) as well as key terms like “hand-operated pole-and-lines” or “pole and line caught.” Albacore tuna caught with trolling lines can also be a good option (be careful not to confuse trolling lines with trawling, which is very different).
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
188 calories
/
Total Fat
10.4g
/
Saturated Fat
1.9g
/
Cholesterol
40.5mg
/
Sodium
577.3mg
/
Carbohydrate
1.4g
/
Dietary Fiber
0.5g
/
Total Sugars
0.7g
/
Protein
20.7g

AUTHOR:

Joanne Gallagher

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Grilled to golden perfection, this open-face tuna melt is a sandwich that you won’t soon forget. Chewy sourdough, tender chunks of tuna, sharp onion, creamy mayo, zingy wholegrain mustard and ooey-gooey goodness of melted cheddar cheese – this is the BEST tuna cheese melt recipe you’ll make!  PS. Low-carb/keto tuna melt alternative included.

In This Post: Recipe Overview | How To Make | Watch The Video | Low-Carb Version | Serving Suggestions | Go To Full Recipe | More Recipes With Canned Tuna

What Is A Tuna Melt? 

A tuna melt is a type of sandwich that typically consists of tuna salad and melted cheese on bread, which is then grilled or toasted. The tuna salad is usually made by mixing canned tuna with mayonnaise, chopped celery, and sometimes other ingredients like pickles or onions.

The sandwich can be made on any type of bread but is often served on sliced bread, a bagel, or an English muffin. The cheese used for the melt can vary, but Cheddar cheese is a popular choice. Tuna melts are a popular lunch or dinner option and are often served with a side of salad or chips.

Tuna Melt Open-Face Style

I love making a grilled tuna melt for lunch (or a quick, lazy dinner) and this particular recipe is my most cooked and loved.

It is a grilled, open-faced tuna melt made with sourdough bread, which is a much healthier option in my opinion. You can also use gluten-free or paleo-friendly bread.

I mix the tuna with creamy mayonnaise, wholegrain mustard and sharp onion, which give it a lot of flavor and tanginess. I will typically use grated Cheddar or Tasty cheese (similar to mild Cheddar) but you can also use Swiss, Mozzarella and so on. 

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavors in the melt sandwich.

With plenty of carbs and fibre, plus high-protein tuna and cheese, this meal is satiating and provides a balance of nutrients. Enjoy!

What You’ll Need

Here is a rundown on ingredients you will need. For all of the measurements I used, check out the recipe card below.

• Bread: Sourdough bread is the healthiest and tastiest in my opinion, but you can use regular sliced bread, just make sure the slices are thick.
• Tuna fish: Drained from the can and ready to go! I probably don’t have to tell you that the better quality tuna you get, the better this will taste.
• Mayonnaise: Make the tuna mixture rich and creamy.
• Onion: Chopped very finely, this adds sharpness and a little crunch to the tuna melt.
• Wholegrain Mustard: This has so much flavor and adds tanginess and a little creaminess as well.
• Cheese: I love grating cheese so it evenly melts over the sandwich but you can use slices as well. Cheddar, Tasty, Greyer or a mix are my favorites. Mozzarella doesn’t have as much flavor but you can use it. If you have any leftover cheese, you can use it to make my cheesy garlic chicken wraps.
• Salt and pepper: Add just a pinch to the mixture and then a few speckles of each on top of the tuna melt after baking for that extra flavor pop.

How To Make Tuna Melt (Open-Faced) 

Jump to the recipe card below for a full list of ingredients, instructions and nutritional breakdown. Here are some visual steps for how to make tuna melt.

I make my tuna melt as an open-faced grilled sandwich using the Grill/Broil setting of the oven. It is possible to make this in an air fryer as well. You can also use the creamy tuna mixture and cheese to make a toastie /grilled cheese sandwich in a frying pan or a skillet.

• Step 1. Pre-toast the bread on the lowest setting in a toaster. This will keep it crunchy on the bottom.
• Step 2. Arrange a piece of parchment paper on a flat baking tray. Preheat the oven on the Grill setting while you’re making the tuna melt toppings.
• Step 3. Combine strained canned tuna with finely diced white onions, mayonnaise and mustard and mash well with a fork. This is your tuna salad component of the melt. Grate the cheese and set aside.

• Step 4. Spread a few tablespoons of the tuna salad mix on each piece of the sourdough toast. Top generously with grated cheese. 
• Step 5. Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust. It only takes a few minutes.
• Step 6. Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt. 

Watch The Video

Low-Carb & Keto Version

For my readers avoiding carbs or bread, here is an idea for a low-carb or keto tuna melt alternative, which is kind of like a cheesy tuna omelette or frittata.

Prepare the creamy tuna mixture as per this recipe and grated the cheese. Whisk 4 eggs with a little salt in a bowl. Heat an oven-proof skillet or pan on the stove and melt a little butter. Add the whisked eggs and when they just start to cook, remove them from the heat. Spread the tuna mixture on top of the eggs and sprinkle with cheese. Pop under a hot grill for a few minutes for the cheese to melt to golden crust. The egg will finish cooking under the grill.

If you’ve tried this tuna cheese melt or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.

More Recipes With Canned Tuna

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High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Snacks

If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.

• Canned tuna – lean, high-protein, and affordable.
• Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
• Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
• Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
• Green onion – gives a subtle sharpness and pop of flavor.
• Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
• Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.

How To Make Spicy Tuna Salad Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.

• Dice all the veggies nice and small.
• Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
• Stir in the diced veggies and green onion.
• Cut your nori into squares (kitchen scissors help).
• Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
• Optional: drizzle with more sriracha if you’re feeling bold.
• Serve immediately for best crunch!

Watch The Video

Recipe Tips

• Don’t go too chunky with the veggies—smaller dice = better texture.
• The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
• Want more fiber? Throw in some edamame or finely chopped kale.
• For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
• You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

Serving Suggestions

I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Snacks

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