3 Keys to a Non-Soggy Tuna Melt

Pre-toast the bread Toasting the bread before adding toppings creates a moisture barrier that keeps it crisp. Toast until lightly golden and firm on both sides, not fully brown.

Use sturdy bread Sourdough or thick country loaf holds up best. Soft white bread works only if you toast it hard enough to seal the surface.

Go easy on the mayo Use just enough mayonnaise to bind the tuna, not so much that it turns into soup. Excess moisture from the tuna mixture is the main cause of sogginess.