Emeril’s Kicked-Up Tuna Melts…

Martha Stewart

Martha Stewart

Is it just me, or does the tuna melt kind of get a bad rap as a sandwich?  Like, you don’t really want to be the only one at a table of ham and cheeses to be delving into a warm (let’s face it, kind of smelly) glob of tuna and melted cheese.  Here’s the thing though, I love them and they’re delicious.  Looking at this picture of Emeril’s Kicked-Up Tuna Melts my mouth is literally watering. Despite the stigma I will be making this recipe tonight and eating it proudly at work tomorrow…even if that means eating it outside.  So, are you a fan of the tuna melt? 


  • 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.

One thought on “Emeril’s Kicked-Up Tuna Melts…

  1. Pingback: Tuna Melt | Querbeet mit Geschmack und Rock'n'Roll

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