How to Make a Tuna Melt Recipe

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!

These were a big hit. I used dill pickles instead of capers and that worked well. Put them on small dinner rolls and served open face as an appetizer. Topped with a sprig of fresh dill after broiling them.

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.

Great recipe Chef John. When we went to gather all of the ingredients and we found we were lacking some. We followed the recipe other than the substitutions below. We didn’t have the following. French Bread, Asian Chile paste, Mozzarella cheese or Tuna. But we did have a half of a jar of Non Pareil Capers left over from the PUTTANESCAL I that we made a few nights ago. So we had to substitute with what we had on hand. We used Ciabatta bread. 1t of Frank’s for the Asian, Parmesan for the Mozzarella and Red Sockeye Salmon in place of the Tuna. After we split the Ciabatta roll we had to slice a little off the top and bottom so we could butter both sides. Glad we did as the crust would have been overly crunchy. We were skeptical about the Capers but we enjoyed the slightly briny addition to the flavor. Among the changes we added some diced red bell pepper. We definitely saw what we were missing by not having the mozzarella. So we first have to apologize to Chef John for not following his recipe to the letter. So very sorry CJ. Before our next trip to the grocery store we will be sure check what we have versus what we need to pick up for CJ’s ingredients list. With all of the changes we had to make it was very very tasty. So we promise Chef John we will make your exact recipe next. Because as good as this was somebody with Chef Johns experience his recipe has to be phenomenal. Thank you Chef John for yet another great recipe. Hats off to you sir. LOVES2COOK.

Recipe is good except for treatment of bread. Tuna melt should be crunchy on the outside and chewy in the middle. Broil one side of 1 slice of bread, tuna salad on top of unbroiled side, 45 sec. in microwave on high, then add cheese and put under broiler with second slice of bread next to it. When cheese is melted and 2nd slice toasted on one side, pull tuna melt out and put 2nd slice on top, broiled side out. Voila! Crunchy *and* chewy! Ps. Butter not needed. jPPs. Sharon Girton needs to chill out. Recipe makes TWO servings (sandwiches). Nutrition percentages should be cut in half.

I've been making this recipe for about 6 months after never having eaten a tuna melt. My whole family loves this, though I leave out the chili sauce (we live in a rural setting so little access save for online). After making the recipe as is, I tried making it like I do my grilled cheese sandwiches. Just as good! I'll save the as is recipe for nights when I've got a bit more time; buttering sandwich bread and frying on the stovetop saves time in a crunch. Thanks Chef John for another spectacular recipe!

Delicious! I made a few small changes due to the ingredients I had on hand. I used water packed tuna, english muffins, no added salt, and replaced mozzarella with fontina cheese. Tasted better than restaurant tuna melt!

As usual, Chef John does not disappoint. Finely chopped the capers and added 1Tbsp. of the juice and a tsp. Of Dijon mustard. Saved a bit of time and used the toaster to toast both sides then broiled. Wonderful.

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!)

Delicious! I always liked tuna melts, but this is definitely an upgraded version of what I've made. I used a little less chili paste since the kids were eating it too. They didn't complain about it being too spicy which is amazing! I used a whole grain bread, only buttered one side, and use a cheesestick for the mozzarella inside the tuna salad since we didn't have fresh. I also topped with muenster instead of cheddar since thats always been my preference, but I'm sure it would be good with the recommended cheddar as well. Worth trying for a yummy and quick/easy meal.

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.

Chef you're always my go to

I have made this twice using a good tuna packed in oil. Love it!

Made it on a whim — nailed it.

I have a recipe that's been around forever, Filet of Sole Farcis a la Creme. It gets Swiss cheese on top and I can't imagine leaving it off. Chef John is right - some fish recipes are great with the cheese!

Perfectly seasoned and balanced.

So flavorful — loved every bite.

Easy recipe and delicious! I didn’t have capers but added fresh parsley & sweet pickle relish.

wowwww, all my life i had never tried tuna melt, this did not dissapoint.

My wife is very picky due to digestive challenges. (SIBO} She liked it, so that was good. I liked it too. I had to sub grated Parmesan for the mozzarella. Used some Korean red pepper sauce instead of the pepper sauce. Used an Asian pepper spice instead of cayenne pepper.