How to Make a Tuna Melt

This tuna melt recipe 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 they are delicious.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course lunch/dinner

Cuisine Indian

Servings 2 people

Calories 1096.3 kcal

Equipment

1 Mixing Bowl
1 Fork
1 Baking Sheet
1 Aluminum Foil
1 Oven with Broiler

Ingredients

Main

1 6.5 ounce jar oil-packed tuna, drained
2 tablespoons finely diced celery
1 tablespoon minced green onion
2 teaspoons capers drained
2 tablespoons mayonnaise or more to taste
1 teaspoon Asian chile paste such as sambal oelek
⅓ cup fresh mozzarella cheese
salt and ground black pepper to taste
2 tablespoons softened butter divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese divided
1 pinch cayenne pepper or to taste

Instructions

Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
Preheat the oven's broiler. Line a baking sheet with aluminum foil.
Spread butter generously on both sides of French bread slices.
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 the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
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 Cheddar over each sandwich. Dust tops with cayenne pepper.
Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes. Chef John

Notes

For superior flavor and texture, always opt for good quality oil-packed tuna. When broiling, vigilance is key; ovens vary, so watch closely to prevent burning. The initial broil creates a crispy exterior, and the subsequent placement of the 'darkest sides on the bottom' protects it from over-toasting during the final melt. Consider adding a squeeze of fresh lemon juice to the tuna salad for brightness, or a pinch of fresh dill. The combination of mozzarella for stretch and cheddar for sharp flavor is excellent; feel free to experiment with other good melting cheeses like Gruyere or Monterey Jack. Don't overcrowd the baking sheet to ensure even browning. Serve immediately for the best experience.