Description
This Gluten-Free Tuna Melt is a classic comfort food made safe and delicious. It features a savory, creamy tuna salad with a refreshing crunch from celery, layered with juicy tomato slices and melted cheddar cheese, all pressed between two slices of crispy, golden gluten-free bread. It’s a satisfying 15-minute dinner that feels like a hug.
Ingredients
— The Tuna Salad —
2 cans (5 oz each) tuna in water, drained very well
⅓ cup mayonnaise
1 stalk celery, finely diced (adds essential crunch)
2 tablespoons red onion, finely minced
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley or dill, chopped
¼ teaspoon black pepper
Salt to taste
— The Melt Assembly —
8 slices gluten-free sandwich bread (a sturdy loaf like Canyon Bakehouse works best)
3 tablespoons unsalted butter, softened
4–8 slices sharp cheddar cheese (or Swiss/Provolone)
1 large tomato, thinly sliced
Instructions
1. Make the Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add the mayonnaise, diced celery, minced red onion, Dijon mustard, lemon juice, herbs, salt, and pepper. Stir until well combined and creamy.
2. Prep the Bread: Butter one side of each slice of gluten-free bread generously.
3. Heat the Pan: Heat a large non-stick skillet or griddle over medium-low heat. (Gluten-free bread takes longer to crisp up and burns easily at high heat, so medium-low is key).
4. Assemble in the Pan: Place 4 slices of bread in the skillet, butter-side down.
5. Layer ingredients on these slices in this order to ensure structural integrity: 1 slice of cheese, a scoop of tuna salad (spread evenly), a slice of tomato, and a second slice of cheese (the cheese acts as glue!).
6. Top with the remaining bread slices, butter-side up.
7. Cook: Grill for 4–5 minutes on the first side, or until the bottom is deep golden brown and crispy.
8. Flip: Carefully flip the sandwiches over. Press down gently with a spatula to compress the melt slightly.
9. Finish: Cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
10. Serve: Remove from the pan, let cool for 1 minute (so the filling doesn’t spill out), cut in half, and serve hot.
Notes
Open-Faced Option: If you prefer less bread, toast the bread slices in a toaster first, top with tuna and cheese, and broil in the oven for 2-3 minutes until bubbly.
Bread Tip: Gluten-free bread can be dry. Buttering the outside generously is the secret to getting that satisfying ‘grilled cheese’ texture rather than a dry toast texture.
Dairy-Free: Use dairy-free mayonnaise, vegan butter for grilling, and a high-quality vegan cheddar slice to make this entirely dairy-free.
Add-ins: For an extra kick, add chopped pickles or pickled jalapeños to the tuna mixture.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 460
- Sugar: 3
- Sodium: 780
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
- Cholesterol: 65