Stanley Tucci’s Tuna Melt Copycat Recipe

Stanley Tucci’s Tuna Melt is a comforting, indulgent sandwich that takes the classic tuna salad to the next level. With creamy mayonnaise, crisp celery, and savory red onion, the tuna salad is piled between slices of hearty multi-grain or sourdough bread, then topped with Emmenthaler cheese and grilled to perfection. The result is a golden, crispy sandwich with melty cheese and a flavor-packed filling that will satisfy even the pickiest eaters. Whether you're looking for a quick lunch or a cozy dinner, this tuna melt is sure to be a hit.

Why Everyone Will Love This Recipe

Stanley Tucci’s Tuna Melt takes the classic tuna sandwich and makes it extra special. The creamy tuna salad is perfectly complemented by the smooth, nutty flavor of Emmenthaler cheese, which melts beautifully when grilled. Toasting the sandwich creates a satisfying crunch while keeping the inside soft and gooey. The combination of flavors and textures makes this a timeless comfort food that is simple to prepare but full of flavor. Perfect for busy weekdays, weekend brunches, or as a satisfying snack, this recipe will become your go-to tuna melt.

What Is Stanley Tucci’s Tuna Melt?

Stanley Tucci’s Tuna Melt is a gourmet twist on the classic tuna salad sandwich. The tuna salad is made with canned albacore tuna, mayo, finely diced red onion, and celery, all seasoned with salt and pepper for a flavorful, creamy filling. The sandwich is layered with slices of Emmenthaler cheese, which adds a delightful melt and a nutty richness. The whole sandwich is then grilled to a golden, crispy finish. The result is a perfect balance of crunchy, cheesy, and creamy textures, making every bite irresistible.

Cooking Tips

• Use good-quality tuna: Opt for high-quality albacore tuna packed in water for the best flavor. This type of tuna is firm and flaky, which holds up well in the sandwich.
• Let the tuna salad chill: If possible, let the tuna salad sit for a few hours before assembling the sandwich. This allows the flavors to meld and develop, making the sandwich even tastier.
• Choose the right bread: Multi-grain or sourdough bread is ideal for this sandwich, but you can also use whole wheat, rye, or any bread you prefer.
• Grill to perfection: Be sure to butter both sides of the sandwich generously for the perfect golden-brown toast. If you have a panini press, it’s a great tool to achieve even grilling and melt the cheese perfectly.

Frequently Asked Questions

Can I use a different cheese for the melt?

Yes! While Emmenthaler cheese provides a delicious, nutty flavor, you can substitute with other cheeses like Swiss, Gruyere, cheddar, or mozzarella. Each will bring a slightly different taste, but they all melt beautifully.

Can I make this sandwich ahead of time?

While it’s best enjoyed freshly made, you can prepare the tuna salad ahead of time and refrigerate it for a few hours or overnight. Assemble the sandwich and grill it when you’re ready to serve.

Can I make this recipe with canned tuna in oil?

Yes, you can use tuna packed in oil for a richer, more savory flavor. Just be sure to drain it well before mixing with the other ingredients.

How do I make the tuna salad extra creamy?

To make the tuna salad extra creamy, you can add a bit more mayonnaise or sour cream to the mixture. You can also incorporate a tablespoon of Dijon mustard or a splash of lemon juice for added tang.

Can I use gluten-free bread for the sandwich?

Yes, you can use gluten-free bread for this recipe if you follow a gluten-free diet. Be sure to choose a hearty gluten-free bread that can hold up to the filling and grilling.

How to Store

If you have leftover tuna salad, store it in an airtight container in the refrigerator for up to 2 days. You can also store any unassembled sandwiches in the fridge for a few hours before grilling, though they’re best enjoyed freshly made.

How to Freeze

Freezing the tuna melt is not ideal since the bread can become soggy and the cheese may lose its texture. However, you can freeze the tuna salad itself for up to 2 months in an airtight container. Thaw it in the fridge overnight and assemble the sandwich when you’re ready to enjoy it.

Ingredients

For the Tuna Salad:

• 2 cans albacore tuna packed in water, drained
• 1/3 cup mayonnaise
• 1/4 cup finely diced red onion
• 1/4 cup finely diced celery
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Sandwich:

• 4 slices multi-grain or sourdough bread
• 4 slices Emmenthaler cheese

For Cooking:

• 2 tablespoons butter (for greasing and grilling)

Step-by-Step Instructions