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Tuna Melt

An American diner classic, this sandwich appeals to adults and children alike. Serve it with your favourite pickles and relishes.

Good with a selection of your favourite pickles such as pickled cucumbers and sweetcorn relish.

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

Though the shallots and peppers can be chopped and the spring onions sliced in advance, the tuna melts are best made and served straight away.


  1. 1

    Heat the grill to high. Split each muffin in half and toast the cut sides.

  2. 2

    Heat the oil in a frying pan and gently fry the shallot, red pepper and spring onions, stirring frequently, until softened but not browned. Add the tuna, breaking up the chunks with a fork. Cook for 1 minute, or until the tuna is heated through, then remove the pan from the heat and stir in the tomato ketchup or relish and 2 tbsp of the mayonnaise.

  3. 3

    Spread the remaining mayonnaise over the cut sides of the muffins, spoon the tuna mixture on top, and arrange the cheese triangles over the tuna.

  4. 4

    Pop under the grill until the cheese melts and top with the muffin “lids”. Serve at once.


  • 4 english muffins
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 4 spring onions, thinly sliced
  • 370g tuna chunks, drained
  • 2 tbsp tomato ketchup,
  • 6 tbsp lemon mayonnaise
  • 4 slices cheddar cheese, halved diagonally

Serves 4

Total time required Total time:

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Recipe shopping list

9 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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