Baked Tuna Melt

Baked Tuna Melt

2 cans (5 ounces each) albacore tuna packed in water, drained well and flaked
1/4 cup finely diced celery
1/4 cup finely diced red pepper
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons fresh chopped dill
Juice from half a lemon
1/4 to 1/2 cup mayonnaise
1 loaf crusty French Bread, sliced in half
A few tomato slices
1 to 2 cups shredded cheddar cheese or a few slices cheddar, American, Swiss or Provolone cheese

Mix first 7 ingredients together with 1/4 cup mayo. Add more mayo if mixture seems to dry. Pull a little of the inside of both pieces of bread out. Spoon the tuna mixture into one half of the bread. Top with cheese and sliced tomatoes. Place the other piece of bread on top. Wrap the whole thing in foil and bake on a cookie sheet in a preheated 350 degree oven for 20 to 30 minutes. Cut into pieces and serve.

You can substitute 1/2 teaspoon dried dill for the fresh. Also, you can bake these sandwiches open-faced as pictured. Just slice French bread in half lengthwise. Then, slice into pieces depending on how big you want the sandwiches. Line baking sheet with foil. Place bread slices, cut side up on the pan. Spoon tuna mixture on top of pieces of bread. Top bread with tomato slices and cheese. Bake open faced for 8 to 15 minutes or until bread toasts and cheese melts. Great either way!

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Show Comments (6)

  1. Reply


    March 7th, 2014 at 7:51 PM

    Thanks for the Lenton suggestions. We also do not eat meat on Fridays during Lent. This adds variety to the standbys of egg salad, grilled cheese and fish sandwiches, and of course Mac and cheese.

  2. Reply

    Karie H

    March 7th, 2014 at 8:22 AM

    I like everything but garlic powder or garlic I the only one who gets the repeat action from these two things. Yuck. Thanks for the Lenten ideas. When I was a little kid, my mother always had fish sticks or creamed salmon from a can. Both were grim. LOL!

  3. Reply


    March 5th, 2014 at 8:55 AM

    I love tuna melts. This looks like a delicious and simple version that I must try. Thanks for all your wonderful recipes.

  4. Reply

    Gunuya Trelvico

    March 23rd, 2013 at 1:00 PM

    Mucho’ Grasias <3

  5. Reply


    February 24th, 2013 at 9:20 AM

    Hi Chuck,
    Thanks! Glad you like my chowder! 1 to 2 cups shredded cheddar cheese or a few slices of cheddar, American, Swiss or as you suggested Provolone would be great! Up to you! I love this sandwich! -Amy

  6. Reply

    chuck in chicago

    February 22nd, 2013 at 1:40 PM

    This sounds great, Amy, but what kind of and how much cheese should be used? (I’d probably use sliced Provolone, enough to generously cover the sandwich.) And, by the way, I prepared your Sausage and Cheese Chowder after having seen you jake it on WGN-TV here in Chicago and loved every spoonful of it! Keep making those great recipes !

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