tuna melt with avocado

Prep Time: 10 minutes | Cook Time: 10 minutes

There’s something incredibly comforting about a warm, cheesy tuna melt, and it’s always been a go-to quick lunch for me. Adding avocado was a game-changer a few years back, adding a creamy richness that complements the tuna perfectly. Now, this Tuna Melt with Avocado is my definitive version!

Why Make tuna melt with avocado?

Craving a quick, satisfying, and delicious lunch? This Tuna Melt with Avocado hits all the right notes! It’s incredibly easy to whip up using pantry staples, takes only 20 minutes from start to finish, and offers a fantastic combination of textures and flavors. Plus, the addition of avocado adds healthy fats and an extra layer of creaminess that makes this classic sandwich feel brand new.

Key Benefits

• • Quick & Easy: Ready in just 20 minutes, perfect for busy weekdays.
  • Deliciously Creamy: The combination of melted cheese and fresh avocado creates an irresistible texture.
  • Pantry Friendly: Utilizes common ingredients like canned tuna, bread, and cheese.
  • Satisfying Meal: Packed with protein and healthy fats to keep you full and energized.
  • Customizable: Easily adapt the recipe with different cheeses, breads, or add-ins.

Get ready to experience the ultimate comfort food upgrade: the Tuna Melt with Avocado! This isn’t just any tuna melt; it’s a symphony of flavors and textures, combining savory tuna salad, perfectly melted cheese, and the rich creaminess of fresh avocado, all nestled between slices of golden-toasted bread. Making a Tuna Melt with Avocado at home is surprisingly simple and delivers a restaurant-quality sandwich perfect for a quick lunch or a casual dinner. Prepare yourself for your new favorite way to enjoy a tuna melt!

Ingredients

• • Canned Tuna: 1 can (5-6 oz), drained (Packed in oil recommended for flavor, but tuna in water works too.)
  • Mayonnaise: 1/4 cup (Adjust to your desired creaminess.)
  • Celery: 1 stalk, finely chopped (Optional, adds crunch.)
  • Red Onion: 1 tbsp, finely chopped (Optional, adds bite.)
  • Dijon Mustard: 1 tsp (Optional, adds tang.)
  • Salt and Pepper: To taste
  • Bread Slices: 4 (Sourdough, rye, or whole wheat work well.)
  • Butter or Olive Oil: 1-2 tbsp (For grilling the bread.)
  • Cheese Slices: 2-4 (Cheddar, Provolone, Swiss, or Monterey Jack recommended.)
  • Avocado: 1/2, ripe, sliced
  • Tomato Slices: 2-4 (Optional, adds freshness.)

Instructions

Make the Tuna Salad

In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, chopped celery (if using), red onion (if using), Dijon mustard (if using), salt, and pepper. Mix gently until just combined. Avoid overmixing.

Pro Tip: Drain the tuna very well to prevent a soggy sandwich. Press it against the side of the can or use a fine-mesh sieve.

Assemble the Sandwiches

Lay out the 4 slices of bread. Spread butter or brush olive oil on one side of each slice (this will be the outside). On the unbuttered side of two slices, layer cheese, tuna salad mixture, avocado slices, tomato slices (if using), and another layer of cheese. Top with the remaining bread slices, buttered-side-up.

Pro Tip: Placing cheese on both sides of the filling helps hold the sandwich together and maximizes cheesy goodness.

Cook the Tuna Melts

Heat a large skillet or griddle over medium-low heat. Carefully place the assembled sandwiches onto the hot skillet. Cook for 4-5 minutes per side, or until the bread is golden brown and toasted, and the cheese is completely melted and gooey. Press down gently with a spatula occasionally for even cooking.

Pro Tip: Cooking over medium-low heat is key! It allows the cheese to melt thoroughly without burning the bread.

Serve

Once cooked, remove the sandwiches from the skillet. Let them rest for a minute before slicing diagonally. Serve immediately.

Pro Tip: Use a sharp serrated knife for clean slicing without squishing the sandwich.

Temperature & Timing Guide

Pan/Griddle Temperature

Use medium-low heat. This ensures the bread toasts evenly and the cheese melts completely before the outside burns.

• • Too high heat: Bread burns, cheese doesn’t melt.
  • Too low heat: Bread becomes dry before browning, cheese melts slowly.

Signs of Doneness

Look for golden-brown, crisp bread on both sides and visibly melted, gooey cheese oozing slightly from the edges.

• • Visual Cue: Deep golden color on bread.
  • Texture Cue: Bread should feel crisp to the touch.
  • Cheese Cue: No solid cheese visible; it should look molten.

Variation Ideas

Spicy Tuna Melt

Add chopped jalapeños or a dash of hot sauce to the tuna mixture.

Different Cheeses

Experiment with Gruyere, Fontina, Pepper Jack, or Muenster cheese.

Add Pickles

Include dill pickle slices inside the sandwich for extra tang and crunch.

Open-Faced Melt

Toast single slices of bread, top with tuna salad, avocado, tomato, and cheese, then broil until bubbly.

Use Different Bread

Try ciabatta, English muffins, or even croissants for a different texture.

Tips for Perfect Results

• • Use Quality Tuna: Choose solid white albacore or light tuna packed in oil for the best flavor and texture.
  • Don’t Overmix Tuna Salad: Mix gently until just combined to keep some texture in the tuna.
  • Choose Sturdy Bread: Select bread slices that can hold up to the filling without becoming soggy.
  • Ripe but Firm Avocado: Use an avocado that’s ripe enough to be creamy but still firm enough to slice easily.
  • Drain Tuna Thoroughly: Excess moisture is the enemy of a crisp tuna melt. Press out as much liquid as possible.

Leftovers & Reheating

Store leftover tuna melts wrapped tightly in foil or in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a skillet over low heat, in an oven or toaster oven at 350°F (175°C) until warmed through and crisp, or in an air fryer. Avoid microwaving, as it will make the bread soggy.

Serving Suggestions

• • Classic Soup Combo: Pair with a bowl of creamy tomato soup for a timeless comfort food meal.
  • Crispy Side: Serve alongside potato chips, sweet potato fries, or onion rings.
  • Fresh Salad: Balance the richness with a simple green salad vinaigrette dressing.
  • Pickle Spear: A crunchy dill pickle spear on the side is always a great addition.

Nutrition Information

Nutritional information is an estimate only and may vary depending on ingredients used.

• • Calories:
  • Protein: 30g
  • Fat: 40g
  • Saturated Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Sodium: 900mg

Frequently Asked Questions

Q: Can I make the tuna salad ahead of time?

A: Yes, you can prepare the tuna salad mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the sandwiches just before serving.

Q: What’s the best cheese for a tuna melt?

A: Cheddar, Provolone, and Swiss are classic choices because they melt well. Monterey Jack or Pepper Jack also work great. Use your favorite!

Q: Can I use tuna packed in water instead of oil?

A: Absolutely! Tuna packed in oil tends to have a richer flavor, but tuna in water works perfectly fine. Just be sure to drain it very well.

Q: How do I prevent my tuna melt from getting soggy?

A: The key is to drain the tuna extremely well. Also, using sturdy bread and not overloading the sandwich helps. Toasting the bread properly creates a barrier.

Q: Can I make this gluten-free?

A: Yes, simply use your favorite gluten-free bread slices.

Q: Can I add other ingredients?

A: Definitely! Try adding capers, relish, chopped pickles, bell peppers, or different seasonings like paprika or garlic powder to the tuna salad.

Ready to Make This Creamy Melt!?

Now you have everything you need to create the most amazing Tuna Melt with Avocado right in your own kitchen. It’s simple, satisfying, and packed with flavor. Give it a try for your next lunch – you won’t be disappointed!