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
- 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.
- 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.