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Under 30 Minutes

Under 30 Minutes

Emeril's Kicked-Up Tuna Melts

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

  • prep: 15 mins
    total time: 20 mins
  • servings: 4

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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. Step 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. Step 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.

Source
Everyday Food, May 2010

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Reviews (13)

  • ksundber 16 Dec, 2013

    These are really good. I saw him make a variation of these on his television show, and he used Muenster, so I use that when I make these. They make a really easy dinner when paired with a green salad.

  • emilyfmd 12 Nov, 2013

    This came out delicious!! It's just me, so I only used one can of tuna, and since my bread slices were a little smaller I was able to have 2 open-faced sandwiches using only 1/2 of what I made. Looking forward to having this again tomorrow!

  • Heidzz 8 Jun, 2013

    This recipe was so scrumptious. I used green onions and added some Lemon Dill Johnny's Salt in the mix. My daughter gave me 5 stars for this one!.This is the good stuff!

  • Eat Only If Its Oh So Good 26 Apr, 2013

    Uh...YUM! This is a grown folks tuna melt and boy is it good. I used fresh sliced crusty Italian bread. I added a little cayenne pepper for some kick, mixed in a Tbsp. of soft Philly Cream Cheese to the mayo, and a little more onion. I think putting these on small round bread slices would make a great appetizer. I served for dinner with a side salad. It was marvelous! This is a keeper.

  • jeddythree 12 Oct, 2012

    My boyfriend and I LOVE this recipe. When we can we use fresh french bread from our local bakery. Also, we use our small toaster oven instead of the broiler and they come out nice and toasty.

  • MTM09 11 Aug, 2011

    I thought this recipe tasted great. It is a regular for us.

  • cheftb 12 Jul, 2011

    Ingredients don't sound "kicked up". Will try with my own tuna salad plus the cheese & tomato.

  • CarolB910 11 May, 2011

    If I make this recipe again, and that's a BIG if, I will toast the bread first. It turned to soggy mush under the broiler. Additionally, I found the tuna mix to be fairly bland. Nothing kicked-up about it, IMO.

  • jhwong24 7 Dec, 2010

    great recipe! the only thing I changed was that I took out the capers and added chopped celery. yum.

  • msdezenzio 15 Nov, 2010

    For a dinner-sized serving a whole can would be appropriate per person. At lunchtime you can get away with less. Wonderful recipe!!

  • naro 15 Nov, 2010

    That is only 5 ounces of tuna per slice-remember when a can was 7 or even 8 ounces???

    manufacturers are screwing us with smaller cans-- they should be made to use standard sizes, like 4, 8 12 or 16 ounces!!

    other than that--good recipe--tuna melts are tasty!

  • SylBall 15 Nov, 2010

    I thought the same thing, One whole can of tuna for each one? That can't be correct. This recipe needs a redo.

  • jeaniemoore 15 Nov, 2010

    Is 4 cans of tuna correct for 4 people? So each melt has one whole can of tuna on it?