Kicked-Up Tuna Melts

tuna melt


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We know that famous chef Emeril Lagasse loves to put an extra "bam" in everything, so we were very intrigued by his take on this lunchtime classic. The secret here? Adding some delicious plump tomatoes before melting the cheese. So next time you open your regular can of tuna, try your hand at this spiced-up tuna melt.

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Time needed

15 min cooking

Serving Size / Yield

4 servings


  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 C mayonnaise, plus more for spreading
  • 1/4 C finely chopped red onion
  • 4 tsp capers, rinsed and drained
  • 1 Tbs fresh lemon juice
  • 1/2 tsp coarse salt
  • 1 tsp ground pepper
  • 1/4 tsp dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone

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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.

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