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How to Make a Tuna Melt

Rated as 4.86 out of 5 Stars

"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
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 22.9 36.4 82 918 Full nutrition

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Read all reviews 42
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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 ...

OMG these were good. I doubled the recipe for 4 and used tuna in water as that's all I had on hand, and sriracha instead of the samba oelek. Flavour was phenomenal and I will definitely be makin...

I know the recipe as is would be fantastic because my watered down version was amazing! Substituted chili powder, celery seed, and regular chopped onions, regular sandwich bread, and regular can...

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...

Great take on the tuna melt, capers are great and the chile paste was a nice twist. I did take some liberties though. I mixed all the cheese in when making, I subbed half the mayo amount with ...

Like everyone of Chef John’s recipes, it was perfectly thought out and he delivered a tuna melt unlike any tuna melt that I’ve ever had. Loved the capers, the paste and everything else Chef John...

These were very good and we will make them again. Used horseradish cheddar and the mozzarella was shredded, instead of pinching it in bits.