This easy cheesy recipe for tuna melts tops this classic lunchtime sandwich with both tomato slices and provolone cheese for the ultimate in flavor!
I have a weird relationship with tuna melts. I pretty much forget they exist in the world until one day when I see them on a menu somewhere, and then I remember that I pretty much love and adore tuna melts.
Delicious tuna salad on soft bread, covered with cheese and then run under a broiler until the cheese is melted…why do I keep forgetting about them? It’s a mystery.
They are also one of those meals that are perfect when you are stuck on what to make for lunch or supper, because not only do they taste great, you probably have all the fixings right there in your kitchen.
Tuna, mayo, bread and cheese are the basics that will get your your trusty old classic tuna melt.
But one of the great things about tuna melts is that you can go to town on the improvisation, depending on what you like (or don’t like!) Sure, regular American cheese will do you just fine, but any kind of sliceable, meltable cheese is fair game.
Cheddar, fontina, Swiss…I like to use provolone, which is heaven in my book. As for the tuna itself, be as crazy as you want to be with the mix-ins.
Herbs, spices, onions, capers, chopped pickles, celery, you name it…you’ll find a few of those below as well.
This recipe also tosses on a couple of sliced tomatoes. I’m not sure why I didn’t go ahead and add some bacon under that cheese as well, but you KNOW that would be good.
So please learn from my mistakes…give the tuna melt the love and respect it deserves. It will love you right back!
Tuna Melts
Prep Time: 10 minutes- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Oven
- Cuisine: American
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
This easy cheesy recipe for tuna melts tops this classic lunchtime sandwich with both tomato slices and provolone cheese for the ultimate in flavor!
Ingredients
- 4 6 ounce cans solid white tuna packed in water, drained
- 1/4 cup mayonnaise, plus more for spreading
- 1 tablespoon capers, drained
- 1 tablespoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 slices sturdy white bread
- 2 medium tomatoes, sliced
- 4 ounces provolone cheese, thinly sliced
Instructions
- Put the tuna, mayonnaise, capers, black pepper and lemon juice in a mixing bowl and stir it all up.
- Spread each bread slice with a little more mayo and divide the tuna salad on top of the 4 slices. Top with 2 tomato slices each. Top with slices of provolone.
- Place sandwiches on a baking sheet lined with foil and turn your oven to broil. Put the baking sheet in the oven and cook until cheese is golden and bubbly, about 5 minutes.
oh that melted provolone is heavenly right?
need one of these tomorrow.
I haven't had a tuna melt…EVER. What was wrong with my parents? How could they have never made me eat one? Not sure. but now I NEED to have one.
I feel the same way about tuna! I ended up having the subway tuna twice the other week cause it was so satisfying the first time and I went there out of desperation too! What a pleasant surprise.
Oh Yeah!!…Tuna Melts!! Funny how quick you can forget them, and how wonderful a memory they leave. ^_^ And cheddar and bacon on them…a must in my house!
Could I use tuna packed in olive oil and omit the mayo?
One of my favorite sandwiches of all time! This is up there with fresh corned beef. Looks delish!
With fresh tomatoes from the garden-the best!
I LOVE tuna melts. We use an english muffin base for them in our house and then whatever else we have on hand gets mixed right in!
Jim – you definitely can. One of the great things about tuna melts is that they are so flexible! :)
i totally love tuna melts & this is perfect with lent coming up. i have missed your blog- i had to go away for awhile (i couldn't cook or eat these delish things!) but i'm back :)
Welcome back, Heather – hope everything is okay! :)
yum!! I totally forget about tuna melts too. Thanks for the reminder and the inspiration!!
Greetings! I just made this recipe and think that it is absolutely fantastic! It is definitely a peppery tuna melt as the amount of pepper in the recipe is rather substantial, but it mixes perfectly with the rest of the ingredients in the recipe. The addition of the tomato, topped with the provolone cheese, is wonderfully complementary. I even added an extra, hotter, spice mixture to the recipe and recommend that for people who like spicier food. This recipe is a keeper and is definitely for anyone who enjoys tuna melts.
Thanks Paul – so glad you liked it! Tuna melts are wonderful weekend treats. :)