Tuna sandwiches — more specifically, tuna melts — are having a moment right now, be it from the popularity of tinned fish on social media or their co-starring role in the hit show Heated Rivalry. And that’s great news for sandwich lovers because tuna melts are utterly delicious! We found three of the best tuna melt recipes from celebrity chefs, so you can up your tuna melt game. They’re so much more delicious than just the basics, and each one is unique enough that you’ll feel like you’re eating a brand new sandwich every time.
Martha Stewart’s Tuna Melts
Stewart’s twist on the classic sandwich is packed with delicious add-ins like chopped red onion, capers, and dried oregano. These are added to the tuna salad, which Stewart likes to use solid white tuna packed in water, for. She also adds in mayo, salt, pepper, and lemon juice, stirring everything until well combined. Topa slice of crusty bread with more mayo, the tuna salad, tomato, and provolone cheese, and broil until the cheese is fully melted. Eat as is, or top it with a second slice of bread to make it into a classic sandwich. The extra zing and crunch in the tuna salad make this lunch top-tier.
Ina Garten’s Ultimate Tuna Melts
Unlike Stewart, Garten actually prefers using jarred tuna packed in olive oil for her Ultimate Tuna Melt recipe. The tuna is flaked and then combined with diced hearts of celery, scallions, dill, lemon juice, salt, and pepper. And the mayonnaise is made extra special with the addition of savory anchovy paste, which gives it more depth of flavor. Combine the tuna mix with the mayo, then toast your bread. Spread some of your tuna mixture on the bread and sprinkle the top with grated Swiss cheese. Broil the entire thing for about a minute and then serve with a pinch of microgreens on top. So delicious!
The Pioneer Woman’s Tuna Melts
Ree Drummond’s take on tuna melts can be made with any canned tuna you have in your pantry. She ups the protein of her sandwich by combining the tuna with hard-boiled eggs, and kicks up the flavor by adding chopped bell pepper, onion, gherkins, and jalapeño. Combine everything with mayo, mustard, and pickle juice, and add salt and pepper to taste. Spoon a helping of the tuna-egg salad onto an English muffin, warm it in the oven, then top the sandwich with a slice of Swiss, provolone, or Muenster cheese. Return the sandwich to the oven to allow the cheese to melt, and then you’re ready to eat!
Before you go, check out our slideshow below:
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