The signature elements of any Tuna Melt are bread, cheese, and tuna salad.
Next comes your go-to cheese for grilled cheese, which can be sliced or shredded.
Add mayonnaise a spoonful at a time, just enough to bind everything together.
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The salad should hold its shape on a spoon.
(you’re able to make the tuna salad up to three days ahead.
Store covered and refrigerated.
Drain off any accumulated liquid and stir well before using.)
Turn the slices over and cover with cheese, either sprinkling it or tearing the pieces to fit.
Top with tuna salad.
