Albacore Tuna Melt
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Albacore Tuna Melt on grilled sourdough is a quick and easy recipe that is perfect to serve for lunch or dinner. Albacore tuna salad topped with melted aged cheddar and jack cheese, mashed avocado, tomato slices, and applewood smoked bacon on grilled parmesan sourdough bread. Perfection!!
This is not the classic tuna sandwich from your youth! This is a restaurant quality tuna melt that is simple enough to make at home. The inspiration for this revised tuna on grilled sourdough recipe comes from the Marie Callender’s menu.
I have never tried their version but it sounded like an amazing combination of flavors, and I was right! Feel free to make substitutions to create “your” perfect tuna melt.
Originally published June 2013. Recipe and images updated September 2022.
The image above shows how tuna on grilled sourdough was served at Marie Callender’s back in the 80’s. It was definitely time for an update!
What you will need
- Thick slices of sourdough bread – homemade sourdough bread or store-bought.
- Softened butter to hold the parmesan cheese in place while grilling in a skillet to a golden brown color.
- Canned, solid white albacore tuna is the star of the show so pick a good-quality brand with thick, meaty pieces.
- Mayonnaise, Dijon mustard, minced garlic, grated red onion, lemon juice, and parsley create the perfect tuna salad filling.
- Aged cheddar, white or orange, and Monterrey Jack cheese melt perfectly to surround the tuna in cheesy goodness.
- Avocado that can be mashed as shown, or thinly sliced depending on your preference.
- Cooked, smoked bacon strips add an unexpected and unique flavor to this sandwich.
- Tomato slices add the finishing touch.
- *Diced pickles or pickle relish are optional (because I do not like them).
Be sure to check out the detailed printable recipe card below.
How to make Albacore Tuna Melt on Grilled Sourdough
Tuna Filling
Mix the drained tuna, mayonnaise, mustard, lemon juice, garlic, grated onion, and chopped parsley together in a large bowl until thoroughly combined. Set aside.
Grilled Sourdough
Butter one side of each slice of sourdough bread, then sprinkle with grated parmesan cheese.
Place cheese side down in a large skillet over medium heat. Top one slice of bread with two slices of cheddar cheese, and the other slice of bread with two slices of Monterrey Jack cheese.
Allow to cook undisturbed until the parmesan is golden brown and the cheese slices are melted, about 3 to 4 minutes. Remove from skillet and set aside.
To assemble
Spread tuna salad mixture over one slice of bread.
Mash the avocado in a small bowl with remaining lemon juice, then spread over the tuna mixture.
Top with two slices of cooked bacon and tomato slices.
Place the second slice of grilled sourdough on top and serve with a Caesar Salad, French Fries, or potato chips.
If you love this sandwich, you should also try the Shrimp Grilled Cheese, Pesto and Sun-dried Tomato Grilled Cheese, and the Pizza Margarita Grilled Cheese. When you think about it, a tuna melt is basically a grilled cheese filled with tuna salad, right?
Recipe Notes & Tips
- This sandwich serves 4 people, half a sandwich each, when using large slices of sourdough bread. Adjust as needed if using regular sandwich bread.
- Store any leftover sandwich in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or serve cold.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Enameled Cast Iron Skillet
- Garlic Rocker/Mincer
- Measuring Cups
- Box Grater – I used the second smallest holes to grate the red onion.
- Large Mixing Bowl
- Citrus Juicer
- Silicone Spatula – to mix the tuna salad ingredients together.
- Microplane Grater to grate the parmesan cheese.
- Flexible Metal Spatula
More delicious tuna recipes
- Gourmet Tuna Melt – similar but different
- Healthy Tuna Stuffed Avocado
- Tuna Noodle Casserole
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Tuna on Grilled Sourdough
Equipment
Ingredients
For the Tuna Salad
- 12 ounce can solid white albacore tuna
- .33 cup mayonnaise
- 1 tablespoon Dijon country-style mustard
- 1 tablespoon lemon juice
- 1 tablespoon grated red onion or finely minced
- 1 tablespoon chopped Italian parsley
- 1 large clove garlic minced
- 2 tablespoons sweet pickle relish optional
For the Grilled Sourdough
- 4 slices sourdough bread large, thick-cut
- 4 tablespoons butter softened
- .05 cup freshly grated Parmesan cheese
- 4 slices aged cheddar cheese or as much as you like
- 4 slices Monterrey Jack cheese
To Assemble
- 1 large avocado mashed or sliced
- 1 tablespoon lemon juice the other side of the lemon used above
- sea salt and black pepper to taste
- 4 slices applewood smoked thick-cut bacon, cooked
- 2 Roma tomatoes sliced – or tomato of your choice
Instructions
Tuna Salad
- Mix the drained tuna, mayonnaise, mustard, lemon juice, garlic, grated onion, and chopped parsley together in a large bowl until thoroughly combined. Set aside.
Grilled Sourdough
- Butter one side of each slice of sourdough bread, then sprinkle with grated parmesan cheese.
- Place cheese side down in a large skillet over medium heat. Top one slice of bread with two slices of cheddar cheese, and the other slice of bread with two slices of Monterrey Jack cheese.
- Allow to cook undisturbed until the parmesan is golden brown and the cheese slices are melted, about 3 to 4 minutes. Remove from skillet and set aside.
To Assemble
- Spread tuna salad mixture over one slice of bread.
- Mash the avocado in a small bowl with remaining lemon juice, then spread over the tuna mixture.
- Top with two slices of cooked bacon and tomato slices. Place the second slice of grilled sourdough on top and serve with a Caesar Salad, French Fries, or potato chips.
Notes
- This sandwich serves 4 people, half a sandwich each, when using large slices of sourdough bread. Adjust as needed if using regular sandwich bread.
- Store any leftover sandwich in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or serve cold.
Oh, yum! Yes, you definitely sold me. I need to try a tuna sandwich on sourdough – and grilled – how great!! 🙂
That looks delicious! Pinning this-thank you!
Best wishes,
Natasha in Oz
I always forget about tuna!!! Thank you for reminding me that there is more to life than turkey sandwiches! I really love the sourdough bread.
I love tuna sandwiches! Looks delicious!
Everything is better on sourdough! I love tuna sandwiches but never order them out because of all the mayo. I forget to make them at home, but you have inspired me to make tuna salad for lunch this week!
Looks so yummy I will definitely have to try this. I LOVE sourdough bread.
Yum! I love grilled tuna sandwiches! This looks really good!
sandwich looks amazing making it for lunch today, i found you from the blog hop
yum! What a great twist on an old fav!
Thanks for linking it up to Super Sunday – see you next week!
Stopping over from What’s In Your Kitchen Wednesday! I saw your sandwich on the link party and was intrigued. I love, love, LOVE grilled sandwiches. And you totally sold me with the dill in there, too. Can’t wait to make it!
Oh, Lisa! 🙂 I LOVE sourdough! And with tuna? Yes, please! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
looks so yummy and healthy!
I would be honored if you share this at my link party, Ginger Jamboree!
I love tuna sandwiches! Yours sounds wonderful with the sourdough bread.
Thanks for sharing on Foodie Friday
The brown on that toast, is perfect! Nothing like the perfectly toasted sandwich! Thanks for sharing at Sweet & Savory Saturdays #18!
~Amber @ Dessert Now, Dinner Later!