Tarragon Tuna Melt

SandwichGrilled Cheese SandwichTarragonTuna

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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  • Prep time: 10 minutes
  • Cook time: 8 minutes
  • Yield: 4 sandwiches

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 Make the tuna mixture: 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 Prepare the tuna melts for the griddle: 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 Cook tuna melts on a griddle: 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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Tarragon Tuna Melt

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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51 Comments / Reviews

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Did you make it? Rate it!

  1. Sadie

    This is delicious and versatile! I made an open-face version on sourdough rolls, which I lightly toasted under the broiler before adding the tuna filling. For crunch I subbed chopped water chestnuts for the sliced tomato, and added a few dashes of hot sauce. I subbed havarti for the cheddar cheese, and added grated fresh parmesan. It only took a few minutes under the broiler to warm the filling and brown the cheeses.

    xxxxxyyyyy

  2. Helene

    I like my tuna melts with a kick. Try some pickled hot peppers instead of the tomato, topped with provolone. Or keep the tomato and use pepper jack cheese. Mmmm…

  3. Karla M

    Another great recipe! I don’t use tarragon that often…but I will make this over and over. Thanks!

    xxxxxyyyyy

  4. Betty

    This is a delicious sandwich. It is very similar to a tuna melt that I had at a restaurant recently. I normally hate warm or hot tuna (except for steaks) but the flavors of this salad are sooooooooo good1

    xxxxxyyyyy

  5. John Mulder

    This is an AMAZING sandwich! The tarragon and lemon are incredible with the tuna. Made it for Sunday brunch and it was the talk of the week!

    xxxxxyyyyy

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