Tarragon Tuna Melt

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Classic grilled cheese tuna salad sandwich with tarragon. Tuna melt recipe with French loaf bread, canned tuna, mayonnaise, cheddar cheese, parsley, lemon, tarragon.

Photography Credit: Elise Bauer

What is a tuna melt, other than a grilled cheese sandwich dressed up with tuna salad? Two favorite food groups, merged together. I used to love these sandwiches as a kid, and was inspired by a Karen Tedesco recipe in Better Homes and Gardens to make this slightly more fancy version with tarragon.

Do you like tuna melts? If so, how do you like yours? Please let us know in the comments.

Tarragon Tuna Melt Recipe

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Ingredients

  • 1 thinly sliced green onion, including the greens
  • 3 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 6-ounce cans of solid white tuna, well drained and flaked
  • 8 1/2-inch slices French or Italian loaf bread (or your favorite bread)
  • 1 thinly sliced tomato (8 slices)
  • 4 ounces grated sharp white cheddar cheese (about 1 cup)
  • 2 Tbsp softened butter

Method

1 Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

2 Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

3 Heat a large griddle, on medium heat (or couple cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.

Then use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.

Serve immediately.

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Links:

Goat Cheese and Artichoke Heart Tuna Melt from Alana the Wasabi Cowgirl

Tarragon Tuna Melt

Showing 4 of 50 Comments

  • Anonymous

    On rye bread with dilled Havarti!

  • Katie

    I definitely like mine with tarragon.
    I probably would have added a bit of diced celery to it as well!

  • lydia

    I’m partial to Swiss cheese with tuna melt — a leftover from my childhood, I think! There is something ultimately so comforting about warm tuna and melted cheese.

  • jonathan

    I’m with Lydia on the Fish-n-Swiss.
    (Make mine open-faced, broiled just until the cheese browns, on an English muffin. And don’t forget to toast the muffin first; nothin’ worse than a soggy muffin…)

  • Kalyn

    Yum. I think the combination of tarragon and tuna with melted cheese sounds just fantastic.

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