Rating: 4.5 stars
699 Ratings
  • 5 star values: 467
  • 4 star values: 188
  • 3 star values: 32
  • 2 star values: 8
  • 1 star values: 4

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven broiler.

  • In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

  • Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

  • Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Nutrition Facts

484 calories; protein 34.8g; carbohydrates 22.1g; fat 28.4g; cholesterol 76.3mg; sodium 478.2mg. Full Nutrition