Tuna Melt

The Ultimate Tuna Melt

Sticky, sweet caramelised onions paired with tangy mustard and sharp aged cheddar make this mammoth melt a delicious take on a deli classic.
  • Prep

    20 Minutes

  • Cook time

    60 Minutes


  • 2 tablespoons vegetable oil
  • 2 medium onions, halved and thinly sliced
  • salt and pepper, to taste
  • 3 slices white sourdough bread
  • 2 x 95 g cans tuna in olive oil, drained
  • 3 tablespoons butter
  • 6 slices aged cheddar cheese
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon of your favourite mustard


  1. To make caramelised onions heat oil in a large frying pan over low heat. pan Add onion and season with salt and pepper. Cook on low, stirring regularly, for 15 - 20 mins or until onions are caramelised and a jam-like consistency. Transfer to a bowl and set aside.

  2. Preheat oven to 180C. Heat 1 tbsp of butter in a large heavy based, oven proof frying pan. Pan-fry each side of one sourdough slice until each side is golden brown and toasted. Set aside.

  3. In a bowl combine tuna, Hellmann’s mayonnaise and lemon juice in a bowl. Season to taste with salt and pepper.

  4. Take one untoasted slice of sourdough, spread with some of the mustard. Top with half the caramelised onions followed by half the tuna and three slices of cheddar. Take the pre toasted slice of sourdough and place it on top. Spread with remaining mustard and top with the remaining caramelised onions, remaining tuna and remaining three slices of cheddar. Place final untoasted sourdough slice on top.

  5. Heat remaining 1 tbsp of butter in the oven proof frying pan over a medium heat until just melted. Place the sandwich in the pan and cook for until bottom slice of bread is golden brown. Using a spatula, or egg flip, carefully flip sandwich over and cook for 2 mins and then place frying pan in the pre-heated oven. Bake for 15 minutes or until cheese has melted and sandwich is hot throughout.