Tuna Melt on Cornbread Recipe

I have to admit, when the idea of a Tuna Melt served on Cornbread first crossed my mind, I was skeptical. It felt like combining two distinct comfort food worlds that maybe shouldn’t collide. Tuna melts belong on sourdough, rye, or maybe a sturdy white bread, right? And cornbread? That’s for chili, barbecue, or simply slathered with butter and honey. But curiosity, and a leftover pan of slightly sweet, crumbly cornbread, got the better of me. Let me tell you, the result was nothing short of a revelation. The slightly sweet, textured crumb of the cornbread paired with the savory, creamy tuna salad and the gooey, sharp melted cheese created a symphony of flavors and textures I hadn’t anticipated. It was warm, comforting, nostalgic, yet excitingly new. My family, initially raising eyebrows, were quickly converted after the first bite. The kids loved the subtle sweetness, and my partner declared it his new favorite way to eat a tuna melt. It’s become a requested meal in our house, a testament to the unexpected magic that happens when you dare to combine classics. This isn’t just a sandwich; it’s an experience – a delightful blend of Southern charm and diner staple that somehow feels both down-home and slightly gourmet. If you’re looking for a way to shake up your lunch routine or find a truly memorable comfort food dish, you absolutely have to try this Tuna Melt on Cornbread.

**Why This Unconventional Pairing Works Wonders**

Before we dive into the nitty-gritty of the recipe, let’s explore why this combination is so surprisingly effective. It boils down to a beautiful interplay of contrasts and complements that elevate both the tuna melt and the cornbread beyond their individual glory.

• Sweet Meets Savory: This is the most prominent and delightful aspect. Traditional tuna melts rely on the savory notes of the tuna, mayonnaise, and often pickles or relish, balanced by the tang of sourdough or the earthiness of rye. Cornbread, especially a slightly sweet Southern-style cornbread, introduces a gentle sweetness that cuts through the richness of the cheese and mayo. It complements the savory tuna filling in a way that white bread simply can’t, creating a more complex and satisfying flavor profile. Think of how salted caramel works – that push and pull between sweet and salty is incredibly addictive.
• Texture Heaven: A standard tuna melt offers creamy filling, melted cheese, and the crisp exterior of toasted bread. Replacing that bread with cornbread adds a whole new textural dimension. Good cornbread has a distinct crumb – slightly coarse, tender, yet sturdy enough to hold the filling (especially if it’s a day old or lightly toasted). When pan-fried or baked, the exterior of the cornbread slice develops a wonderful crust, contrasting beautifully with the soft interior crumb, the creamy tuna salad, and the gooey melted cheese. It’s a multi-layered textural experience in every bite.
• Comfort Food Fusion: Both tuna melts and cornbread are titans in the realm of comfort food. Tuna melts evoke feelings of cozy diners, simple lunches, and childhood memories. Cornbread brings to mind Southern hospitality, family dinners, and hearty, satisfying meals. Combining them creates a sort of “super comfort food” – familiar and nostalgic, yet unique and exciting. It taps into multiple positive food associations simultaneously.
• A Perfect Base: The inherent structure of a good, sturdy cornbread makes it an excellent vehicle for a loaded melt. Unlike some softer breads that can become soggy quickly under the weight of tuna salad and cheese, a well-made cornbread slice, especially if cut thickly, holds its integrity. It absorbs just enough flavour without disintegrating, providing a reliable and delicious foundation.
• Unexpected Elegance: While undeniably comforting, there’s something about serving a tuna melt on cornbread that feels a touch more special than using regular sliced bread. It signals a little extra thought and effort, transforming a simple lunch into something slightly more memorable, even dinner-worthy when paired with the right sides.

In essence, the Tuna Melt on Cornbread isn’t just a substitution; it’s a culinary upgrade that leverages the unique characteristics of cornbread to create a more dynamic, flavorful, and texturally interesting version of a beloved classic.

**Ingredients**

This recipe yields approximately 4 generous Tuna Melts on Cornbread. Note that cornbread ingredients are listed separately if you choose to make it from scratch.

For the Cornbread (if making from scratch, yields approx. 8×8 inch pan):

• 1 ¼ cups (150g) Yellow Cornmeal (medium or fine grind)
• 1 cup (125g) All-Purpose Flour
• ¼ cup (50g) Granulated Sugar (adjust to taste, use less for savory cornbread)
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• 1 cup (240ml) Buttermilk (or whole milk with 1 tbsp lemon juice/vinegar, let sit 5 mins)
• ¼ cup (60ml) Vegetable Oil or Melted Butter
• 1 large Egg, lightly beaten

Alternatively:

• 4 thick slices (about ¾ to 1 inch thick) of pre-made Cornbread, preferably day-old for sturdiness.

For the Tuna Salad:

• 2 cans (5-6 oz each / 140-170g each) Tuna, packed in water or oil, thoroughly drained and flaked
• ½ cup (115g) Mayonnaise (good quality, full-fat recommended for best flavor)
• ¼ cup (approx. 40g) Celery, finely diced
• ¼ cup (approx. 40g) Red Onion or Shallot, finely minced
• 1 tablespoon Sweet Pickle Relish OR 1 tablespoon Dill Pickle, finely chopped OR 1 teaspoon Lemon Juice
• 1 teaspoon Dijon Mustard (optional, adds depth)
• Salt, to taste (start with ¼ teaspoon)
• Black Pepper, freshly ground, to taste (start with ¼ teaspoon)
• Optional Add-ins: Pinch of paprika, dash of hot sauce, chopped fresh dill or parsley.

For Assembling and Cooking the Melts:

• 4 slices (about 1 oz / 28g each) Cheese – Sharp Cheddar, Provolone, Monterey Jack, Swiss, or American cheese work well. Use your favorite melting cheese.
• 2-3 tablespoons Butter or Olive Oil, for cooking

**Instructions**

Follow these steps carefully for the perfect Tuna Melt on Cornbread experience.

Part 1: Prepare the Cornbread (If Making From Scratch)

1. Preheat & Prepare Pan: Preheat your oven to 400°F (200°C). Generously grease an 8×8 inch baking pan. For an extra crispy crust, place the greased pan (especially if using cast iron) in the oven while it preheats.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt. Ensure there are no lumps.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil (or melted butter), and the lightly beaten egg until well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are perfectly fine. Overmixing leads to tough cornbread.
5. Pour & Bake: Carefully pour the batter into the preheated (if using that method) and greased baking pan. Spread it evenly.
6. Bake: Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
7. Cool: Let the cornbread cool in the pan on a wire rack for at least 15-20 minutes before slicing. For tuna melts, it’s actually better if the cornbread cools completely, or is even a day old, as this makes it sturdier and less likely to crumble.
8. Slice: Once cooled, carefully cut the cornbread into thick slices, about ¾ to 1 inch thick. You’ll need 4 slices for this recipe (you’ll likely have leftovers, which is never a bad thing!).

Part 2: Prepare the Tuna Salad

1. Drain Tuna VERY Well: This is crucial! Open the cans of tuna and drain out as much liquid as possible. Press the tuna against the side of the can with a fork or use a fine-mesh sieve. Soggy tuna leads to a soggy melt.
2. Flake Tuna: Transfer the drained tuna to a medium bowl and use a fork to flake it into smaller pieces.
3. Add Ingredients: Add the mayonnaise, finely diced celery, finely minced red onion (or shallot), pickle relish (or chopped pickle/lemon juice), and Dijon mustard (if using) to the bowl with the tuna.
4. Mix Gently: Gently mix all the ingredients together until just combined. You want the ingredients incorporated, but avoid overmixing, which can make the tuna paste-like.
5. Season: Season the tuna salad with salt and freshly ground black pepper to taste. Add any optional ingredients like paprika, hot sauce, or fresh herbs at this stage. Mix gently again.
6. Chill (Optional but Recommended): For best flavor, cover the tuna salad and refrigerate for at least 15-30 minutes to allow the flavors to meld. You can make the tuna salad a day ahead.

Part 3: Assemble and Cook the Tuna Melts

1. Prepare Slices: Lay out your 4 thick slices of cornbread on a clean work surface.
2. Top with Tuna Salad: Generously divide the prepared tuna salad evenly among the 4 cornbread slices, spreading it almost to the edges. Don’t mound it too high, or the cheese won’t melt evenly.
3. Add Cheese: Place one slice of your chosen cheese over the tuna salad on each cornbread slice. Ensure the cheese covers most of the tuna salad.
4. Choose Cooking Method: You have a few options here:
   • Pan-Frying (Classic Diner Style – Recommended for Crust):
     • Heat a large skillet or griddle over medium-low heat. Add about 1-1.5 tablespoons of butter or olive oil and let it melt and lightly coat the pan surface.
     • Carefully place 2 of the assembled tuna melts (cornbread side down) into the skillet.
     • Cook for 4-6 minutes per side. You’re looking for two things: the cornbread should be beautifully golden brown and slightly crispy, and the cheese should be completely melted and gooey. Crucially, keep the heat at medium-low. If the heat is too high, the cornbread will burn before the cheese melts. You might need to cover the skillet loosely with a lid or foil for the last couple of minutes to help trap heat and melt the cheese thoroughly.
     • Carefully flip the melts using a wide spatula. Cook the other side (the cheese side, which is now face down) for another 3-5 minutes until the cheese is bubbly and the cornbread is heated through. Some cheese might ooze out and crisp up – this is delicious! Alternatively, and perhaps easier to avoid flipping, cook the cornbread side until golden, then transfer the skillet to a preheated broiler for 1-2 minutes (watch constantly!) to melt the cheese from the top.
     • Remove from skillet and repeat with the remaining butter/oil and the other 2 melts.
   • Baking (Easier for Batches):
     • Preheat your oven to 375°F (190°C).
     • Place the assembled tuna melts on a baking sheet (lined with parchment paper for easy cleanup).
     • Optional: For a crispier bottom, you can lightly brush the undersides of the cornbread slices with melted butter or olive oil before placing them on the baking sheet.
     • Bake for 10-15 minutes, or until the cornbread is heated through and the cheese is fully melted and bubbly. If you want more browning on the cheese, you can switch to the broiler for the last minute (watch very carefully to prevent burning).
   • Air Frying (Quick and Crispy):
     • Preheat your air fryer to 350°F (175°C).
     • Lightly spray the air fryer basket with oil (optional).
     • Carefully place 1 or 2 assembled melts in the basket, ensuring they don’t overlap.
     • Air fry for 5-8 minutes, or until the cornbread is golden and the cheese is melted and bubbly. Check frequently towards the end, as air fryer times can vary.
5. Serve Immediately: Tuna melts are best served hot and fresh, while the cheese is perfectly gooey and the cornbread is warm and inviting.

**Nutrition Facts**

• Servings: 4 melts
• Calories per serving (approximate): 550-750 kcal

Disclaimer: The exact nutritional value will vary significantly based on several factors:

• The specific ingredients used (e.g., type of tuna – oil vs. water, full-fat vs. light mayo).
• The recipe and ingredients of the cornbread (homemade vs. store-bought, sugar content, fat content).
• The type and amount of cheese used.
• The amount of butter or oil used for cooking.

This estimate assumes homemade cornbread made with buttermilk and oil, tuna packed in water, full-fat mayonnaise, and standard cheddar cheese, pan-fried with butter. For a more precise calculation, consider using an online nutrition calculator with your specific ingredients.

**Preparation Time**

• If using Pre-made Cornbread:
  • Prep time: 15 minutes (for making tuna salad and assembling)
  • Cook time: 8-15 minutes (depending on cooking method)
  • Total time: Approximately 25-30 minutes
• If Making Cornbread From Scratch:
  • Cornbread Prep time: 10 minutes
  • Cornbread Bake time: 20-25 minutes
  • Cornbread Cool time: 20-30 minutes (minimum)
  • Tuna Salad & Assembly Prep time: 15 minutes
  • Melt Cook time: 8-15 minutes
  • Total time: Approximately 1 hour 15 minutes to 1 hour 30 minutes (includes cooling time for cornbread)

**How to Serve Your Tuna Melt on Cornbread**

Serving this unique melt deserves a little thought to complement its comforting yet distinct nature. Here are some ideas:

• Classic Comfort Pairings:
  • Serve alongside a steaming bowl of Creamy Tomato Soup for the ultimate comfort food duo. Dunking is encouraged!
  • A simple Green Salad with a light vinaigrette provides a fresh counterpoint to the richness of the melt.
  • Crispy Potato Chips or French Fries lean into the diner vibe.
  • A side of tangy Coleslaw adds crunch and acidity.
• Southern Charm Sides:
  • Pair with Collard Greens or Turnip Greens for a truly Southern-inspired meal.
  • A small serving of Black-Eyed Pea Salad offers complementary flavors and textures.
  • Fried Okra or Pickled Okra adds another layer of Southern taste.
• Simple & Satisfying:
  • Serve with a variety of Pickles – dill spears, bread and butter pickles, or even spicy pickled vegetables. The acidity cuts through the richness beautifully.
  • Enjoy it simply on its own for a hearty and satisfying lunch or light dinner.
• Presentation:
  • Serve the melts whole for a rustic look.
  • Cut them diagonally in half to show off the layers of cornbread, tuna, and melted cheese.
  • Consider serving them open-faced, especially if your cornbread slices are particularly large or you want a slightly lighter meal (using only one slice per serving).
  • Garnish with a sprinkle of fresh parsley or paprika just before serving for a pop of color.

**Mastering the Melt: Additional Tips for Success**

Want to ensure your Tuna Melt on Cornbread is absolutely perfect every time? Keep these five tips in mind:

1. Choose Your Cornbread Wisely: The success of this dish hinges significantly on the cornbread. Use a sturdy recipe, preferably one that isn’t overly sweet or cake-like. A slightly denser, traditional cornbread holds up better. Day-old cornbread is ideal as it’s had time to firm up and is less likely to crumble during assembly and cooking. Slice it thickly – at least ¾ inch, preferably 1 inch thick.
2. Drain the Tuna Like You Mean It: We mentioned it in the instructions, but it bears repeating. Excess moisture from the tuna is the enemy of a good melt, especially with cornbread which can absorb liquid. Use a fork to press out liquid in the can, or even better, empty the tuna into a fine-mesh sieve and press down firmly to expel as much water or oil as possible. This prevents a soggy bottom.
3. Cheese Choice Matters: Opt for a good melting cheese. While classic American cheese melts reliably, stepping up to a Sharp Cheddar, Provolone, Monterey Jack, Fontina, or Gruyère (for a gourmet touch) adds significantly more flavor that pairs well with both tuna and cornbread. Using sliced cheese generally provides more even coverage than shredded, but shredded works if that’s what you have (apply it evenly).
4. Low and Slow is the Way to Go (for Pan-Frying): Resist the urge to crank up the heat to speed things up when pan-frying. Medium-low heat is your friend. It allows the cornbread to develop a beautiful golden-brown crust without burning, while giving the cheese ample time to melt slowly and evenly all the way through. Patience here yields the best results. Using a lid loosely during the last few minutes helps trap steam and encourages melting.
5. Don’t Be Afraid to Customize the Tuna Salad: The tuna salad recipe provided is a great base, but feel free to make it your own! Love spice? Add finely minced jalapeño or a dash of cayenne pepper. Want more tang? Increase the lemon juice or add capers. Crave freshness? Mix in chopped fresh dill, parsley, or chives. Other tasty additions include chopped water chestnuts for crunch, chopped hard-boiled eggs for richness, or even a spoonful of Greek yogurt partially replacing the mayo for a lighter, tangier version.

**Frequently Asked Questions (FAQ)**

Here are answers to some common questions about making Tuna Melts on Cornbread:

1. Q: Can I use store-bought cornbread or a cornbread mix?
   • A: Absolutely! Using store-bought cornbread or a mix is a fantastic time-saver. Look for a cornbread that is relatively sturdy and not overly sweet or cakey. Bakery-style cornbread often works well. If using a mix, prepare it according to package directions. Ensure the cornbread is completely cool, and preferably a day old, before slicing and using it for the melts to minimize crumbling. Slice it nice and thick.
2. Q: Can I make the tuna salad ahead of time?
   • A: Yes, making the tuna salad ahead of time is highly recommended! Preparing it at least 30 minutes to an hour in advance, or even the day before, allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. It will keep well for up to 2-3 days. Just give it a quick stir before assembling the melts. Do not assemble the melts until you are ready to cook them, as the cornbread will get soggy if left sitting with the tuna salad on top for too long.
3. Q: What’s really the best cheese for this specific melt?
   • A: While “best” is subjective, cheeses that offer a good balance of meltability and flavor that complements both tuna and the slight sweetness of cornbread are ideal. Sharp Cheddar is a popular and excellent choice, offering a nice tang. Provolone provides a milder flavor and great melt. Monterey Jack is creamy and melts beautifully. For a bit more complexity, Gruyère adds a nutty note, though it’s less traditional. Even a good quality American cheese slice works well for that classic gooey texture. Avoid very hard cheeses that don’t melt well (like Parmesan used alone) or cheeses with overwhelming flavors that might clash.
4. Q: I prefer baking over pan-frying. Will the cornbread still get crispy?
   • A: Baking is a great, less hands-on method. While you might not achieve the same deep, uniform crust as pan-frying in butter, you can still get a pleasant texture. To enhance crispiness when baking: ensure your oven is fully preheated, place the melts on a preheated baking sheet, and consider lightly brushing the bottom of the cornbread slices with melted butter or olive oil before placing them on the sheet. Baking at a moderate temperature (around 375°F/190°C) helps heat everything through while allowing the exterior to firm up. You won’t get a fried texture, but it will be warm, melted, and delicious.
5. Q: My cornbread tends to crumble easily. How can I prevent it from falling apart?
   • A: Cornbread’s delicate nature can be tricky. Here’s how to minimize crumbling:
     • Use Day-Old Cornbread: Fresh, warm cornbread is much more fragile. Letting it sit overnight firms up the structure significantly.
     • Choose a Sturdy Recipe: Some cornbread recipes are inherently more crumbly than others. Look for recipes that include flour along with cornmeal, and perhaps an egg, for better binding.
     • Slice Thickly: Thin slices are far more prone to breaking. Aim for ¾ to 1 inch thickness.
     • Handle Gently: Be careful when spreading the tuna salad and especially when transferring the melts to the pan or baking sheet. Use a wide spatula for support.
     • Consider Pre-Toasting: You can lightly toast the cornbread slices in a toaster or under the broiler before adding the tuna salad. This creates a slightly firmer surface that’s less likely to crumble or get soggy immediately. Don’t over-toast, just firm them up slightly.

Enjoy crafting this unique and delicious take on a classic comfort food!

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