Golden Diner’s Tuna Melt

Recipe from Sam Yoo

Adapted by Alexa Weibel

Updated January 29, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
45 minutes, plus at least 1 hour chilling
Prep Time
15 minutes
Cook Time
30 minutes, plus at least 1 hour chilling
Rating
5(1,926)
Comments
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This tuna melt, which was adapted from Sam Yoo, the owner and chef of Golden Diner in New York, is almost more about the textures than the tuna: Two slices of rye bread, crisped in butter and adorned with melted American cheese, sandwich a hefty scoop of tuna salad and a fistful of salt-and-vinegar potato chips. The sandwich will crunch, audibly, as you smash it together, and again between your teeth as you eat it. But the tuna salad is equally memorable: Reminiscent of the flavors of a Big Mac, its tangy, mayo-based sauce gets a hefty dose of acidity from minced bread and butter pickles, mustard, vinegar and Tabasco. This tuna melt eats like a tuna grilled cheese and proves that the best sandwiches are all about contrast: hot and cold, buttery and tangy, crispy and creamy. —Alexa Weibel

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Ingredients

Yield:4 sandwiches

FOR THE TUNA SALAD

  • ⅓ cup mayonnaise

  • ¼ cup minced bread and butter pickles 

  • 1 ½ teaspoons yellow mustard

  • Scant ½ teaspoon distilled white vinegar 

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon garlic powder 

  • ¼ teaspoon onion powder 

  • ¼ cup extra-virgin olive oil 

  • 2 (5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out) 

  • ⅓ cup minced red onion

  • ⅓ cup minced celery

  • ½ teaspoon Tabasco (or to taste) 

  • Salt

FOR THE SANDWICHES

  • 6 tablespoons softened unsalted butter 

  • 8 slices rye bread (or other sandwich bread)

  • Salt-and-vinegar potato chips 

  • 6 slices American Cheese 

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 101 milligrams cholesterol; 642 calories; 21 grams monosaturated fat; 11 grams polyunsaturated fat; 20 grams saturated fat; 54 grams fat; 1 gram fiber; 612 milligrams sodium; 25 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the tuna salad: In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil with one hand while whisking the mixture with the other. Add the drained tuna, red onion and celery; fold to combine. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.

  2. Step 2

    Cook the sandwiches: Heat a griddle or large skillet over medium heat. Meanwhile, lightly butter one side of each slice of bread. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1 ½ pieces per slice of bread). Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes. Transfer toasts to a large cutting board for assembly.

  3. Step 3

    Divide the cold tuna mix among 4 slices (about ½ cup each), schmearing it to cover each piece from edge to edge. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.

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Ratings

5 out of 5
1,926 user ratings
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Comments

Stacy

I love the idea of melting the cheese and grilling the bread before putting the tuna in the sandwich. I usually make open face tuna melts and broil them, but then the tuna warms up. Honestly, I don’t understand why people have to vent their food preferences in a commentary on a specific recipe. Just use your favorite mayonnaise, mustard, bread or whatever and stop complaining about the recipe.

Katy

Made as instructed. Cape cod kettle cooked salt and vinegar chips stood up with a satisfying crunch, even in the saucy tuna salad. Delish. Food should be joyful, this one hit the spot.

TOM G

What’s with all the “preferred “ name brands? I understand people have their preferences. I prefer the way Ina Garten states it. “Use a good quality mayo” or whatever the ingredient may be.

c

Good but used a cheap sharp cheddar because that's what I had on hand but would like to try again with a more melty American and potato chips (thought I had some until I realized I didn't at the end).

Pete V

Nutrition information is way off. Do your own calculations if this is important. Example, it lists 612mg sodium per sandwich, but just the cheese and commercial bread alone exceeds this.

Oak

This recipe is delightful! I’m vegetarian but really wanted to try this, so I used a mixture of mashed chickpeas & marinated artichoke hearts as a substitute for the tuna. It was perfect!

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