Emeril's Kicked-Up Tuna Melts

237 Ratings
  • 5 62
  • 4 75
  • 3 60
  • 2 30
  • 1 10

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

Everyday Food, May 2010

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Recipe Summary

prep:
15 mins
total:
20 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (17)

237 Ratings
  • 5 62
  • 4 75
  • 3 60
  • 2 30
  • 1 10
Martha Stewart Member
02/07/2018
Awesome!!! Made extra used 1/3 scoop to distribute the tuna to slightly smaller speciality bread and used Munster cheese. Perfect will do again.
Martha Stewart Member
09/05/2017
This is na amazing recipe! I make this often, since it´s easy and quick for busy weeknights. The canned tuna combined with tomato and cheese is simply wonderful. And each person can adapt it to their tastes: for instance, cucumber slices work just as well as tomato. The cheese doesn´t have to be provolone-it can be mozarela or feta. Perfect!
Martha Stewart Member
10/09/2015
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!!
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Martha Stewart Member
08/06/2015
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!
Martha Stewart Member
12/16/2013
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.
Martha Stewart Member
11/12/2013
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!
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Martha Stewart Member
06/08/2013
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!
Martha Stewart Member
04/26/2013
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.
Martha Stewart Member
10/12/2012
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.
Martha Stewart Member
08/11/2011
I thought this recipe tasted great. It is a regular for us.
Martha Stewart Member
07/12/2011
Ingredients don't sound "kicked up". Will try with my own tuna salad plus the cheese & tomato.
Martha Stewart Member
05/11/2011
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.
Martha Stewart Member
12/07/2010
great recipe! the only thing I changed was that I took out the capers and added chopped celery. yum.
Martha Stewart Member
11/15/2010
For a dinner-sized serving a whole can would be appropriate per person. At lunchtime you can get away with less. Wonderful recipe!!
Martha Stewart Member
11/15/2010
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!
Martha Stewart Member
11/15/2010
I thought the same thing, One whole can of tuna for each one? That can't be correct. This recipe needs a redo.
Martha Stewart Member
11/15/2010
Is 4 cans of tuna correct for 4 people? So each melt has one whole can of tuna on it?
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