When I was a kid, tiny tuna melts on Ritz crackers were my favorite after-school snack. My mom invented that simple combination and it was perfection — except for one recurring issue: I always bit into one before it had cooled and ended up with the cheese burning the roof of my mouth. Every time.
Back then it was American cheese, Ritz crackers and a can of Bumble Bee tuna. Today the basics are the same, though we have a family brand preference for Starkist and I use a slightly more mature cheese selection now. Other than that, these tiny tuna melts still taste like childhood.
The cheese has gotten a little more sophisticated — only a little — but the result is the same: bite-sized tuna melts that are easy to make and always a hit with kids and adults alike. I’m excited to share how I make them.
One thing about the tuna
We keep it simple. I use chunk white tuna (not solid — texture matters here), and either Miracle Whip or mayonnaise depending on preference. Mix the tuna and dressing well and you’ve got classic tuna salad ready to top crackers.
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What kind of cheese works best for tiny tuna melts?
My mom used to use American cheese slices and break them into quarters so they fit on the crackers. I don’t usually keep American cheese around now, and frankly it’s what always caused that burned-roof-of-mouth problem.
I prefer cheddar slices today. The orange cheddar on a Ritz cracker is perfectly nostalgic and tastes great. My kids don’t mind sharp cheddar, so that’s my go-to, but any cheddar will do. You can also use mozzarella slices, gouda, or Swiss — and shredded cheese works too, though you’ll need a bit more care when portioning it.
Can you use a different cracker?
Yes, but the classic Ritz cracker is ideal: buttery, the right size, and it doesn’t burn easily in the toaster. They’re one-bite for adults and a few bites for little ones, and their buttery-salty flavor complements the tuna and cheese perfectly.
A generic cracker similar to Ritz will work fine, and I like Trader Joe’s version as well. I haven’t tested gluten-free crackers for this recipe, but a similar-shaped, sturdy gluten-free cracker should work. Use what you have and keep it simple.
How to make tiny tuna melts
These are easy and fast — three main steps:
1. Make the tuna. Prepare it the way your family likes: add chopped celery, hard-boiled egg, or avocado if you prefer. I often make the tuna in the morning so it’s ready for an after-school snack. You can make several cans ahead for quick lunches or snacks during the week.
2. Assemble. Place a small scoop of tuna onto each Ritz cracker and top with a piece of cheese or a little shredded cheese. Line them up on a toaster oven tray for a small batch or on a baking sheet if you’re making several.
3. Bake. Bake at 350–375°F for about 5–7 minutes until the cheese melts, then broil for 30–60 seconds to brown the cheese slightly. Watch them closely so the crackers don’t burn.
Make the tuna, assemble, bake, and enjoy!
Tips and tricks
- Get the kids involved. They can help mix the tuna, portion it onto crackers, and choose the cheese — participation often makes them more excited to eat what they helped prepare.
- These work well for a casual lunch. Serve with other finger foods so everyone can graze: mini quiches, cucumber rounds, or mini muffins make a nice accompaniment.
- Feeding a crowd? Arrange the crackers on baking sheets and use a full-size oven to make lots at once.
Looking for other simple, kid-friendly recipes? Try a fancy grilled cheese, a one-pan tomato basil pasta, or pumpkin beet muffins for more ideas.
📖 Recipe
Tiny tuna melts on crackers
Marni Katz
Ingredients
- 2 cans of tuna prepared as you like
- 24 Ritz crackers or similar-sized crackers
- 4 oz cheddar cheese slices or shredded
Instructions
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Preheat the oven to 375°F (190°C).
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Prepare the tuna salad the way you like it. In our house we add about 1/8 cup mayo or Miracle Whip per can, but adjust to taste.
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Arrange crackers on a baking sheet or toaster oven tray, depending on how many you’re making.
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Scoop about 1/2 tablespoon of tuna onto each cracker.
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Top each with a small piece of cheese or a sprinkle of shredded cheese.
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Bake at 375°F for about 5 minutes, then broil for 30–60 seconds until the cheese is melted and lightly browned. Watch closely to avoid burning the crackers.
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Enjoy, but let them cool a moment so you don’t burn your mouth.
Notes
You can make the tuna ahead of time and assemble these to order. Tuna salad keeps in the refrigerator for up to five days.
Leftovers can be stored in an airtight container, but crackers will soften. Some kids still enjoy them cold the next day.
Nutrition
Carbohydrates: 2g
Protein: 4g
Fat: 2g
Want to make these now but missing an ingredient? Use your preferred grocery delivery service to get what you need and be ready for snack time.
