New Jersey Style Tuna Melt Recipe
You cannot go wrong with this sandwich!

"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread." according to recipe creator COOKINGIRLLJ of

That Girl Can Cook! has created various versions of this recipe including using an English muffin with cheddar cheese and sometimes we use whole wheat bread and add some minced garlic.

Making the tuna salad the night before and keeping it in the refrigerator lets the flavors really mix together nicely. ~ Marie Rhoades

New Jersey Style Tuna Melts 


12 oz. Solid White Tuna in water, drained (2 - 6 oz. cans)
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch sea salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese

Preheat the oven broiler.
  • Mix tuna, mayonnaise, celery, onion, parsley, and vinegar together.
  • Season tuna mixture with salt and pepper.
  • Place bread slices on a baking sheet and broil for 1 minute or until lightly toasted. 
  • Remove from broiler and spread with tuna salad. 
  • Place 1 cheese slice over the top of tuna, layer with a tomato slice, and top with remaining cheese slices.
  • Return layered bread to oven and broil 3 to 5 minutes, until cheese is melted.
 Adapted from:


  1. Looks so yummy and tasty what a fabulous idea!!

  2. These tuna melts look delicious. Haven't eaten one for a long time. Thanks for sharing your recipe. Love the twist you put in the recipe.

  3. Oh my goodness! These look delicious!! And I actually have all the ingredients in my home so we just might have these for dinner tonight! Thanks for the comment on my flip flops cake and I'm SO glad I came over and took a look at your blog!

  4. Looking like wonderful food. I would like to eat this tuna melt. I am impressed with it's recipe. Thanks for sharing.