3.610
Emeril's Kicked-Up Tuna MeltsAny mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone
servings:4
  1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
15 min15 min20 min

Emeril's Kicked-Up Tuna Melts

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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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Ingredients

  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone

Directions

  1. 1Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  2. 2Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

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7 USER REVIEWS
  • Looks very tasty!

    star33

    I've been looking for ideas for tuna that isn't drowned in mayo but still tastes good. I think the lemon juice will add good flavor. I look forward to making it.
  • Gr8 Basic recipe

    star55

    Made alot of changes but still Very simple but delicious. I used one large can of tuna (the biggest one) and omitted the capers. It made four nice sandwiches. Used both monterary jack cheese with the provolone, and topped w/another slice of bread to transform them into grilled paninis. Very flavorful. Fabulous.
  • Yummy Yum, made a few changes though

    star44

    First off I used a wide loaf of french bread and (5) 5oz cans of Tuna, I added a bit of Rosemary & some fresh chives, ditched the lemon juice & capers. I used shredded monteray jack instead of provolone slices and my crew loved them. Simple and fast!
  • Huh? Too much tuna!

    star11

    That's a can of tuna per piece of bread! Waaaay to much tuna per serving. I'd use a can per 4 slices of bread.
  • Printing is archaic

    star44

    Who prints things anymore? Save it and view it from your iPad in your kitchen.

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