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Under 30 Minutes

Mediterranean Tuna Melt

Reach into the pantry and come out with a new spin on a favorite: A surprising Mediterranean twist on the classic tuna melt, made with canned tuna, chickpeas, olives, and Parmesan cheese.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Tuna Melt

Source: Everyday Food, April 2005


  • 2 cans (6 ounces each) chunk light tuna packed in water, drained
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1/4 cup minced red onion
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped green olives
  • 2 tablespoons capers, rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 loaf (8 ounces) Italian bread, split lengthwise
  • 1/2 cup grated Parmesan cheese


  1. Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper.

  2. Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.

Reviews (3)

  • Allegrabob 4 Mar, 2012

    Really good. I used canellini beans instead of garbonzo and put in on hamburger buns- a little dry though

  • patstom 30 Sep, 2010

    made this tonight, it was GREAT! After the previous comment I was leary to try it on my husband, but he loved it!

  • sbillman 25 Mar, 2009

    My husband liked the idea, but hated the outcome. I thought it was ok, but a bit bland. I even used 1/2 the lemon and it was still too sour. I will never make this again, I wasted a lot of good ingredients.

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