Rating: 4.88 stars
90 Ratings
  • 5 star values: 83
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
2
Yield:
2 open-face sandwiches
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • Heat 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 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 sharp Cheddar over each sandwich. Dust tops with cayenne pepper.

  • 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

594 calories; protein 36.4g; carbohydrates 22.9g; fat 39.5g; cholesterol 81.6mg; sodium 918.2mg. Full Nutrition
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Reviews (92)

90 Ratings
  • 5 star values: 83
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/08/2014
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, and especially the crisp toast. I let the top cheese get a little browned & very much enjoyed this for brunch today - might even make it again for dinner tonight! Even Scooter liked it (no onions in hers!) Thanks again, Chef John (if you're listening) - I'm a huge fan of your videos & recipes! Read More
(27)
Rating: 5 stars
03/06/2015
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 was a kid- what did I know? This recipe is perfect and better than the fancy restaurants version. Made it but actually had to explain to my Hubbie what a Tuna Melt was, haha. Guess we have had different life paths. But this is really good and now my Hubbie has been introduced to another Chef John Hall of Fame recipe and is a fan of Tuna Melts. Thanks Chef! Read More
(22)
Rating: 5 stars
01/07/2015
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 could cut the slices thick. Can't wait to make this again! Read More
(11)
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Rating: 5 stars
03/23/2016
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 canned tuna in water. I also grated some medium cheddar for the tops of the sandwiches as well, and I literally made this for lunch twice in a row! My husband isn't a big tuna melt fan, and he mowed through his, nodding as I asked him if it was delicious! :D Read More
(6)
Rating: 5 stars
04/10/2020
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 put in there. I made two of them to start and they came out of the broiler looking like perfection on toasted bread. The taste was unsurpassed and I enjoyed every bite. Later that day I realized that I had enough tuna to do the entire thing again. And I did! Second best decision that I made all day. Thanks, Chef John. Read More
(3)
Rating: 5 stars
10/21/2018
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 making these again! (Oh yeah I also cheated and put the bread in the toaster but I did butter them when they came out!) Read More
(3)
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Rating: 5 stars
01/16/2019
So good. I used queso fresco b/c I didn’t have any mozzarella & reg whole grain bread with olive oil & a lil chopped up broccoli slaw for crunch b/c again....no celery. Loved the addition of the cheese crumbles in the tuna mix. And open faced style. No smooshing all over the place! Thanks Chef John. Read More
(3)
Rating: 5 stars
08/21/2018
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 miracle whip to give a little sweetness and I just buttered one side and grilled it like a sandwich. Read More
(2)
Rating: 5 stars
01/26/2019
loved it!! Read More
(2)