Golden Diner’s Tuna Melt

Recipe from Sam Yoo

Adapted by Alexa Weibel

Updated Jan. 30, 2025

Golden Diner’s Tuna Melt
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
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(1,468)
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

    • ⅓cup mayonnaise
    • ¼cup minced bread and butter pickles 
    • 1½teaspoons yellow mustard
    • Scant ½ teaspoon distilled white vinegar 
    • ¼teaspoon smoked paprika
    • ¼teaspoon garlic powder 
    • ¼teaspoon onion powder 
    • ¼cup extra-virgin olive oil 
    • 2(5-ounce) cans yellowfin tuna packed in water, drained (all of the water squeezed out) 
    • ⅓cup minced red onion
    • ⅓cup minced celery
    • ½teaspoon Tabasco (or to taste) 
    • Salt

    For the Sandwiches

    • 6tablespoons softened unsalted butter 
    • 8slices rye bread (or other sandwich bread)
    • Salt-and-vinegar potato chips 
    • 6slices American Cheese 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

642 calories; 54 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 25 grams protein; 612 milligrams sodium

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 (1½ 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
1,468 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.

CWC

QUESTION: Do we not have a distinct oversight in instructions? Getting ready for 1st try here and baffled as to whether tuna/scoop goes on bread toast pieces WITH cheese or WITHOUT cheese? Shirley we should specify? ALSO: Picture sure LOOKS like the sandwich has cheese on BOTH slices anyway, under AND over. Which couldn't be a bad idea, right? But the recipe is pretty-darn specific, cheese on ONLY four slices. Have I missed something? Or is this a rare omission in NYT recipe? Please help!

SL

Really, really delicious. I mostly followed this recipe and even went out and bought the chips, and it added that extra something something. The only bad thing about this sandwich is that it's probably at least 1000 calories. Thank you NY Times for putting up this recipe. I tried to get into this restaurant once and there was a 90 minute wait. We decided to go elsewhere in the end.

Deb Smith

I use 1/3 cup Wickles Relish in lieu of chopped pickles. Delicious

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