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:
  • Total Time:
  • Servings: 4
Emeril's Kicked-Up Tuna Melts

Source: Everyday Food, May 2010


  • 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


  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.


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