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

I got this recipe when I was working at a restaurant, when I was a teenager, that is no longer in business. I like the tuna salad in it because it is a little different then most. And this sandwich is just a little different then most. I serve this with small relish tray of olives, pickles or cucumbers, green onions, pickled beets, pickled okra, and sliced tomatoes. Plus a salad of some sort, like a corn salad or pasta salad.


Recipe Summary

25 mins
5 mins
30 mins
6 tuna melts


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.

  • Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined.

  • Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.

  • Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.

Cook's Notes:

Once in a while I'll use wheat pita instead of sourdough bread.

You can cook these sandwiches on a grill, if desired.

Nutrition Facts

778 calories; protein 34.6g; carbohydrates 34.3g; fat 56.2g; cholesterol 169.7mg; sodium 839.6mg. Full Nutrition