How to Make a Tuna Melt

How to Make a Tuna Melt

6
Chef John 15200

"This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious."

Ingredients 25 m {{adjustedServings}} servings 593 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
  2. Heat oven's broiler. Line a baking sheet with aluminum foil.
  3. Spread butter generously on both sides of French bread slices.
  4. Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
  5. Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
  6. Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
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Footnotes

  • Cook's Note:
  • Use a baking dish underneath your sheet pan if you need to move your food slightly closer to the broiler flame.
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Reviews 6

  1. 10 Ratings

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scootersandi
2/8/2014

I've rated this even though I used what I had on hand - "regular" canned tuna(don't have oil-packed)and used sriracha chili (don't have sambal). I liked the whole capers in the mix, the chile, and especially the crisp toast. I let the top cheese get a little browned & very much enjoyed this for brunch today - might even make it again for dinner tonight! Even Scooter liked it (no onions in hers!) Thanks again, Chef John (if you're listening) - I'm a huge fan of your videos & recipes!

DIANE
1/7/2015

Made this last night. They were REALLY, REALLY good! Didn't have fresh onions, so I used dried minced onions, and substituted Sriracha for the paste. I purchased a whole loaf of french bread so I could cut the slices thick. Can't wait to make this again!

Callista
8/3/2014

I used this recipe for simple tuna sandwiches. I added one clove of grated garlic and omitted the onion. I only had tuna in water. It was perfect. Sambal & capers. I would have never guessed. Yum.