Martha Stewart tuna melts get their quick, easy edge from capers and dried oregano folded into the tuna salad. Broiled open-faced with tomato and melty provolone on crusty bread, they hit the table in just 20 minutes for a weeknight dinner.
Red onion and fresh lemon juice brighten the filling for a family dinner that comes together on one baking sheet. Drain canned tuna well before mixing, because excess liquid turns the crusty bread soggy under the broiler.
Martha Stewart Tuna Melts
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes5
minutes430
kcalGolden, bubbly provolone over a chunky, caper-spiked tuna salad on toasted bread that stays crisp all the way through.
Ingredients
4 cans (5 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone
Directions
- Heat the broiler and mix the filling: Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
- Prep the bread: Arrange bread on a rimmed baking sheet and spread a little mayonnaise on each slice.
- Build the melts: Divide tuna topping evenly among slices, then top each with 2 slices tomato and 1 slice cheese.
- Broil the melts: Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
FAQs
What cheese can I use instead of provolone on tuna melts?
Cheddar, Colby Jack, and American all melt well under the broiler and work as swaps. Cheddar gives you a sharper bite, while Colby Jack stays mild and stretchy.
How long does leftover tuna salad keep in the fridge?
The mixed filling keeps up to 4 days in a sealed container. Assembled melts only last about a day before the bread gets too soggy, so reheat them at 350 degrees for about 5 minutes in the oven or air fryer.
Can I make the tuna salad filling ahead of time?
Mix the tuna filling up to 4 days before you need it and store it covered in the fridge. Assemble and broil right before serving so the bread stays crisp.
What bread works best for open-faced tuna melts?
Crusty bread like sourdough or ciabatta holds up under the weight of the tuna and toppings without collapsing. Soft bread like brioche falls apart. Toast the slices lightly before loading them for extra sturdiness.
How do I stop my tuna melts from getting soggy?
Drain the canned tuna well and press out as much water as you can with a fork. Slice the tomatoes thin, pat them dry, and toast the bread lightly before spreading the mayo so the base stays crisp under the broiler.
