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Emeril's Kicked-Up Tuna Melts


Little ones will have fun measuring and mixing ingredients for the tuna melts.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd. This recipe is adapted from Emeril Lagasse's book, Emeril 20-40-60.

Reviews Add a comment

  • cmasny
    9 OCT, 2015
    This was FANTASTIC. I'm new to canned tuna (never grew up with it as a kid), and I'm exploring new recipes with tuna. This was so delicious for dinner and left over lunches the next day. This recipe is going to stay in the regular rotation! I can't wait to have it again for dinner tonight!!
  • Keri-AnnMH
    6 AUG, 2015
    So easy, simple and absolutely delicious! I had no capers on hand so I omitted those and used dill instead of oregano and followed the rest of the directions/ingredients. SO delicious and perfect for a light lunch!
  • 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.
  • ChefTBaks
    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.