A quick and comforting tuna melt with a creamy, flavorful filling and perfectly melted cheddar cheese between crispy, buttery bread.

1 can tuna (5 oz), drained

2 tbsp mayonnaise

1 tbsp finely diced onion

1 tbsp pickle relish

Salt, to taste

Black pepper, to taste

Pinch of paprika

2 slices sandwich bread

2 tbsp butter, softened

2 slices cheddar cheese

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In a small bowl, mix drained tuna, mayonnaise, diced onion, pickle relish, salt, black pepper, and paprika until well combined and creamy.
Spread softened butter on one side of each slice of bread.
Place one slice of bread buttered side down in a skillet, add one slice of cheddar cheese, then spread the tuna mixture evenly over it.
Top with the second slice of cheese and the second slice of bread, buttered side facing up.
Cook over medium heat for 3–4 minutes per side, pressing gently, until golden brown and the cheese is fully melted.
Remove from skillet, let rest briefly, slice, and serve warm.

Add sliced tomatoes or spinach for freshness.

Swap cheddar with mozzarella or Swiss for a different flavor.

For heat, add hot sauce or sliced jalapeños.

Use sourdough or whole grain bread for extra crunch.

Store leftovers wrapped in the fridge for up to 1 day.

Reheat in a skillet over low heat to maintain crispiness.

Mayonnaise can be replaced with Greek yogurt or mashed avocado.