How to Make a Tuna Melt

How to Make a Tuna Melt

Chef John

"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."
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Ingredients

25 m servings 593 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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.

Reviews

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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, a...

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 ...

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 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. Yu...

Easily the best tuna melt I've ever had! Thank you for the recipe!

GOOD. I thought this was very good. I liked the chile paste and cayenne for extra flavoring. I did not use capers. The broiling of bread first I would do again, but broiling with the tuna on doe...

I know the recipe as is would be fantastic because my watered down version was amazing! Substituted chili powder, celery seed, and regular chopped onions, regular sandwich bread, and regular can...

This was amazing! I was seeking a fresh new take on canned tuna, and this hit the spot! Thank you Chef John! I have since raided your recipes for a fresh spin on some other dishes.

I absolutely loved this recipe. I made my own dark flatbread for the melt and it was awesome. Thank you.

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