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How to Make a Tuna Melt

Chef John

"This 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 it is delicious."
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25 m servings 593 cals
Original recipe yields 2 servings (2 open-face sandwiches)

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  1. Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
  2. Heat oven's broiler. Line a baking sheet with aluminum foil.
  3. Spread butter generously on both sides of French bread slices.
  4. 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 oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
  5. 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 sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
  6. Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.


  • Cook's Note:
  • Use a baking dish underneath your sheet pan if you need to move your food slightly closer to the broiler flame.

Nutrition Facts

Per Serving: 593 calories; 39.5 g fat; 22.9 g carbohydrates; 36.4 g protein; 82 mg cholesterol; 1112 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 17
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I've rated this even though I used what I had on hand - "regular" canned tuna(don't have oil-packed)and used sriracha chili (don't have sambal). I liked the whole capers in the mix, the chile, a...

Delicious!! The first thing I ever ordered in a restaurant was a Tuna Melt when my Piano teacher and her husband took me out to a fancy place. They joked about my ordering a Tuna Melt-but hey I ...

Made this last night. They were REALLY, REALLY good! Didn't have fresh onions, so I used dried minced onions, and substituted Sriracha for the paste. I purchased a whole loaf of french bread so ...

I used this recipe for simple tuna sandwiches. I added one clove of grated garlic and omitted the onion. I only had tuna in water. It was perfect. Sambal & capers. I would have never guessed. Yu...

Easily the best tuna melt I've ever had! Thank you for the recipe!

Just a few minor differences in my own tuna salad I've made for years, but so good and tasty with those differences. A nice change. And then to add the cheeses and toast it really upped the fla...

My husband, who rarely trusts himself enough to make a meal, followed the video and found the capers! Ended up loving it and will make it again. Trying to figure out if this can be converted ...

Very delicious. The family loved it. The recipe was easy to follow. I didn't have tuna in oil, capers, green onion and celery but improvised and used tuna in water, dried onion, and Italian herb...

My husband & I enjoyed this. Unfortunately, I didn't have any mozzarella cheese. I'm sure it would have been a little creamier with the mozza, but we still enjoyed & I'm sure save a few calorie...