How to Make a Tuna Melt

How to Make a Tuna Melt

7
Chef John 15828

"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

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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 7

  1. 12 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!

caquilter
3/6/2015

Delicious!! The first thing I ever ordered in a restaurant was a Tuna Melt when my Piano teacher and her husband took me out to a fancy place. They joked about my ordering a Tuna Melt-but hey I was a kid- what did I know? This recipe is perfect and better than the fancy restaurants version. Made it but actually had to explain to my Hubbie what a Tuna Melt was, haha. Guess we have had different life paths. But this is really good and now my Hubbie has been introduced to another Chef John Hall of Fame recipe and is a fan of Tuna Melts. Thanks Chef!

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.