Air-Fryer Tuna Melt With Dijon Relish and Cheddar

Why You’ll Love This Recipe

• Big comfort-food payoff from pantry staples in under 20 minutes.
• Dijon and relish add tang and crunch so the tuna tastes extra lively.
• Works in the oven broiler or air fryer, depending on what you have.
• Easy to customize with tomato, jalapeños, different cheeses, or extra seasonings.

Grocery List

• Produce: 1 small tomato (optional), 1 jalapeño (optional)
• Dairy: cheddar cheese (4 oz / 115 g), plain Greek yogurt (optional swap for mayo)
• Pantry: canned tuna (2 cans, 5 oz / 142 g each), mayonnaise, Dijon mustard, sweet pickle relish, black pepper, sandwich bread

Full Ingredients

Tuna Melt Filling

• 2 (5 oz / 142 g) cans tuna in water, drained very well
• 3 tbsp mayonnaise or 3 tbsp plain Greek yogurt
• 2 tsp Dijon mustard
• 2 tbsp sweet pickle relish
• 1/4 tsp ground black pepper

Sandwiches

• 4 slices sandwich bread (white, wheat, sourdough, or rye)
• 4 oz (115 g) cheddar cheese, sliced or shredded (about 1 cup shredded)

Optional Toppings

• 1 small tomato, thinly sliced (about 4–6 thin slices)
• 1 jalapeño, thinly sliced (remove seeds for less heat, optional)

Step-by-Step Instructions

Step 1: Set up your cooking method

Broiler method: Move an oven rack to about 6 inches (15 cm) below the broiler element. Preheat the broiler to 500°F.

Air fryer method: Preheat the air fryer to 375°F for 3 minutes.

Step 2: Drain the tuna well

Open the cans and drain the tuna very thoroughly. Press the tuna in a fine-mesh strainer or against the lid to squeeze out excess liquid. Drier tuna means a richer filling and less chance of soggy bread.

Step 3: Mix the upgraded tuna salad

In a medium bowl, combine the drained tuna, 3 tbsp mayonnaise or Greek yogurt, 2 tsp Dijon, 2 tbsp relish, and 1/4 tsp black pepper. Stir until evenly mixed, breaking up any large tuna chunks but keeping some texture.

Taste and adjust if you like: add a pinch more pepper for bite, or an extra 1 tsp relish for more tang.

Step 4: Prep the bread (optional toast for best texture)

For a sturdier melt, lightly toast the bread first. You can do this under the broiler for 30–60 seconds per side, or in the air fryer for 1–2 minutes at 375°F. This step helps the bread stay crisp under the warm tuna and melted cheese.

Step 5: Assemble the tuna melts

Place the bread slices on a sheet pan (for broiling) or on an air fryer tray/basket (for air frying). Divide the tuna mixture evenly between 2 slices (about 1/2 cup per sandwich). Spread it close to the edges for a nice, even bite.

Top each with cheddar (divide the 4 oz evenly). Add tomato slices and/or jalapeño slices on top of the cheese if using.

Step 6: Melt the cheese until bubbly

Broiler: Broil at 500°F for 2–4 minutes, watching constantly. The cheese should be fully melted, bubbling, and just starting to brown at the edges.

Air fryer: Air-fry at 375°F for 4–6 minutes, until the cheese is melted and bubbly and the bread is crisp around the edges.

Step 7: Rest, slice, and serve

Let the melts rest for 1 minute (this helps the cheese set slightly so it does not slide off). Slice and serve hot. If you want a classic “melt” feel, you can top with the remaining 2 bread slices or simply enjoy them open-faced.

Pro Tips

• Drain tuna aggressively: Extra moisture is the main reason tuna melts turn soggy.
• Toast the bread first: A quick pre-toast makes a big difference, especially with open-faced melts.
• Shredded cheddar melts fast: Slices work too, but shredded cheese gives more even coverage and faster bubbling.
• Watch broiling closely: A perfect melt can go from golden to burned in under 60 seconds.
• Balance the heat: If using jalapeños, tomato adds freshness and keeps the sandwich from tasting too spicy.

Variations

• Spicy deli-style: Add 1/4 tsp garlic powder to the tuna mixture and use pickled jalapeños instead of fresh.
• Extra-crunch tuna melt: Stir 2 tbsp finely diced celery into the tuna mixture (adds crunch without changing the flavor too much).
• Different cheese: Swap cheddar for pepper jack (spicier), provolone (milder), or Swiss (classic diner vibe).

Storage & Make-Ahead

You can mix the tuna filling up to 24 hours ahead and store it in an airtight container in the refrigerator. Assemble and cook just before serving for the best texture. Fully cooked tuna melts are best eaten right away, but leftovers can be refrigerated for 1 day and reheated in an air fryer at 350°F for 3–5 minutes (or in a 350°F oven for 8–10 minutes) until warmed through and crisp.

Nutrition (per serving)

Approximate, per 1 sandwich (made with mayonnaise, cheddar, and standard sandwich bread; without optional tomato/jalapeño): 520 calories, 35 g protein, 32 g carbs, 28 g fat, 2 g fiber, 900 mg sodium.