Best Tuna Melt Ever

"Jazz up your tuna melt with a raisins and celery. Sharp cheddar is essential, as is horseradish. Yogurt instead of mayo makes it tangy-er and lighter."
photo by Diana 2 photo by Diana 2
photo by Diana 2
Ready In:




  • Put the bread in the toaster and toast medium.
  • Meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
  • The horseradish and mustard should both be added to taste: it's up to you how much you want to add. I like a lot so I usually put in a few big spoonfuls of each.
  • Then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
  • You can use mayo if you prefer, but the yogurt tastes better with the raisins.
  • Microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work).
  • Arrange the tuna mix on a piece of pre-toasted bread.
  • You can also use pita or half a green bell pepper instead of bread.
  • I make a little dome shape.
  • Place 2-3 slices of cheddar on the top of the dome of tuna.
  • Put it all back in the toaster oven (or regular oven) and cook until the cheese is melted.

Questions & Replies

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  1. QueenBee49444
    This definitely jazzes up a tuna sandwich! Delicious with a kick. This is a sandwich that makes lunch the best meal of the day. Made this exactly as directed and will make again and again. Thanks for sharing. Made and enjoyed for PAC, Spring 2009
  2. Diana 2
    This is one serious tuna melt. Loved the horseradish and raisins. I didn't have any celery, so I substituted with chopped green onions. Thanks QueSarah for sharing such a terrific recipe. Made for Spring PAC 2009.
  3. ex-NYU 2L
    I love this dish. She wasn't kidding when she said it was the best tuna melt ever. I had it with mayo rather than yogurt (I was out of it) and it was still really good - - but I am looking forward to having it with yogurt next time!!! Thanks Sarah!


I live and work in Brooklyn, NY. I am getting married in a few months to The Boy, who's a wizard in the kitchen. As a result, I now have an incentive to expand beyond my midwestern roots which seem to dictate that everything I cook involves tunafish, noodles, scrambled eggs, cheese, or peanut butter. Mmmm, peanut butter. <img src="">
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