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Ingredients (8)

  • 1 (5-ounce) can good-quality tuna packed in olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon capers, including brine
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 4 large or 8 half slices rye bread
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Nutritional Information
  • Calories619
  • Fat37.31g
  • Saturated fat14.09g
  • Trans fat0.35g
  • Carbs28.94g
  • Fiber2.77g
  • Sugar3.67g
  • Protein40.87g
  • Cholesterol72.41mg
  • Sodium1203.37mg
  • Nutritional Analysis per serving (2 servings) Powered by

This classic tuna melt sandwich recipe calls for rye bread and cheddar and Monterey jack cheeses.


  1. 1Turn on the broiler and arrange a rack 6 inches below the element.
  2. 2In a small bowl, combine the tuna (including the oil it’s packed in), mayonnaise, mustard, capers and brine, and parsley. Using a fork, mix well to combine. In another small bowl, combine the cheeses.
  3. 3Lightly toast the bread on both sides. Evenly distribute the tuna salad on half the slices and sprinkle with the cheese mixture. Transfer the tuna-and-cheese-covered slices to a baking sheet and place under the broiler. Broil until the cheese is melted and bubbly, about 2 to 3 minutes.
  4. 4Top with the reserved toasted bread slices and serve.
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