Rating: 5 stars 4.9
95 Ratings
  • 5 star values: 87
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This tuna melt recipe is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because they are delicious.

Recipe Summary

15 mins
10 mins
25 mins


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.

  • Preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Spread butter generously on both sides of French bread slices.

  • Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.

  • Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.

  • Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.


Use a baking dish underneath your sheet pan if you need to move your food slightly closer to the broiler flame.

Nutrition Facts

594 calories; protein 36.4g; carbohydrates 22.9g; fat 39.5g; cholesterol 81.6mg; sodium 918.2mg. Full Nutrition