Tuna Melts

Our recipe for tuna melts features a crunchy tuna salad, juicy tomatoes, and melty provolone cheese for a twist on the classic sandwich. Served open-faced, they make a satisfying lunch or dinner and come together in less than 20 minutes. The tuna salad gets a tangy bite from capers and red onion, brightness from fresh lemon juice, and a subtle herby note from a touch of dried oregano. A few spoonfuls of mayonnaise lend creamy richness while also helping to bind the salad together, keeping it from spilling off the bread as you dig in.

After mixing the salad, all that's left to do is pile it onto bread slices, top it with tomato and provolone, and pop it under the broiler until bubbling and lightly browned. Packed with flavor and made with pantry and fridge staples, our tuna melts are an easy meal to whip up whenever the craving calls.

Buying Tuna for This Recipe

For this recipe, we recommend solid white tuna packed in water, which has a clean flavor and meaty texture that will hold up well on the melts. (If you already have oil-packed tuna on hand—which is more moist and richer tasting than the water-packed variety—you can certainly use it here, just be sure to drain it very well to remove the excess oil before working in the mayonnaise.)

Wondering whether to grab cans or pouches of tuna? You're likely to find more options in can form, while pouches are a bit more expensive since they don't contain added liquid and don't need to be drained. The tuna will taste the same either way, so feel free to go with whichever option you'd prefer from a cost and convenience standpoint.

Other Ingredients for Tuna Melts

Besides tuna, you'll need a few flavor boosters and ingredients to build your sandwiches, including:

The mix-ins: Red onion, capers, lemon juice, and dried oregano take this tuna salad from average to super. Be sure to finely chop the red onion to avoid large chunks ending up in the mix. To tame the bite of the onion, you can soak it in cold water for 10 minutes; drain very well and pat dry before adding to the bowl.

The bread: Using a crusty bread like sourdough or ciabatta will ensure the base holds up under the weight of the tuna and toppings (this is no place for brioche or tender white sandwich bread). For even more sturdiness, you can toast the bread lightly before forming your sandwiches.

The toppings: A couple of slices of tomato add a pleasing juiciness that helps cut through the otherwise rich sandwiches. Use a serrated knife when slicing tomatoes to create thin, even slices. And because it wouldn't be a melt without some cheese, you'll top everything off with a slice of mildly sharp provolone which melts beautifully under the broiler.