Emerils Kicked Up Tuna Melts Recipe

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Gallery Emeril’s Kicked-Up Tuna Melts Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd. This recipe is adapted from Emeril Lagasse’s book, Emeril 20-40-60.

Gallery Emeril’s Kicked-Up Tuna Melts

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Gallery

Emeril's Kicked-Up Tuna Melts

Emeril’s Kicked-Up Tuna Melts

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 4

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 4

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 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.

Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Cook’s Notes

Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd. This recipe is adapted from Emeril Lagasse’s book, Emeril 20-40-60.

Reviews (17)

 Add Rating & Review     237 Ratings   5 star values:        62    4 star values:        75    3 star values:        60    2 star values:        30    1 star values:        10

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Reviews (17)

Add Rating & Review     237 Ratings   5 star values:        62    4 star values:        75    3 star values:        60    2 star values:        30    1 star values:        10

Add Rating & Review

237 Ratings 5 star values: 62 4 star values: 75 3 star values: 60 2 star values: 30 1 star values: 10

5 star values: 62 4 star values: 75 3 star values: 60 2 star values: 30 1 star values: 10

Martha Stewart Member     Rating: 5 stars       02/07/2018   Awesome!!! Made extra used 1/3 scoop to distribute the tuna to slightly smaller speciality bread and used Munster cheese. Perfect will do again.  

Martha Stewart Member     Rating: 5 stars       09/05/2017   This is na amazing recipe! I make this often, since it´s easy and quick for busy weeknights. The canned tuna combined with tomato and cheese is simply wonderful. And each person can adapt it to their tastes: for instance, cucumber slices work just as well as tomato. The cheese doesn´t have to be provolone-it can be mozarela or feta. Perfect!  

Martha Stewart Member     Rating: 5 stars       10/09/2015   This was FANTASTIC. I'm new to canned tuna (never grew up with it as a kid), and I'm exploring new recipes with tuna. This was so delicious for dinner and left over lunches the next day. This recipe is going to stay in the regular rotation! I can't wait to have it again for dinner tonight!!  

Martha Stewart Member     Rating: 5 stars       08/06/2015   So easy, simple and absolutely delicious! I had no capers on hand so I omitted those and used dill instead of oregano and followed the rest of the directions/ingredients. SO delicious and perfect for a light lunch!  

Martha Stewart Member     Rating: Unrated       12/16/2013   These are really good. I saw him make a variation of these on his television show, and he used Muenster, so I use that when I make these. They make a really easy dinner when paired with a green salad.  

Martha Stewart Member     Rating: 5 stars       11/12/2013   This came out delicious!! It's just me, so I only used one can of tuna, and since my bread slices were a little smaller I was able to have 2 open-faced sandwiches using only 1/2 of what I made. Looking forward to having this again tomorrow!  

Martha Stewart Member     Rating: 4 stars       06/08/2013   This recipe was so scrumptious. I used green onions and added some Lemon Dill Johnny's Salt in the mix. My daughter gave me 5 stars for this one!.This is the good stuff!  

Martha Stewart Member     Rating: 4 stars       04/26/2013   Uh...YUM! This is a grown folks tuna melt and boy is it good. I used fresh sliced crusty Italian bread. I added a little cayenne pepper for some kick, mixed in a Tbsp. of soft Philly Cream Cheese to the mayo, and a little more onion. I think putting these on small round bread slices would make a great appetizer. I served for dinner with a side salad. It was marvelous! This is a keeper.  

Martha Stewart Member     Rating: 5 stars       10/12/2012   My boyfriend and I LOVE this recipe. When we can we use fresh french bread from our local bakery. Also, we use our small toaster oven instead of the broiler and they come out nice and toasty.  

Martha Stewart Member     Rating: Unrated       08/11/2011   I thought this recipe tasted great. It is a regular for us.  

Martha Stewart Member     Rating: Unrated       07/12/2011   Ingredients don't sound "kicked up". Will try with my own tuna salad plus the cheese & tomato.  

Martha Stewart Member     Rating: 1 stars       05/11/2011   If I make this recipe again, and that's a BIG if, I will toast the bread first. It turned to soggy mush under the broiler. Additionally, I found the tuna mix to be fairly bland. Nothing kicked-up about it, IMO.  

Martha Stewart Member     Rating: Unrated       12/07/2010   great recipe! the only thing I changed was that I took out the capers and added chopped celery. yum.  

Martha Stewart Member     Rating: Unrated       11/15/2010   For a dinner-sized serving a whole can would be appropriate per person. At lunchtime you can get away with less. Wonderful recipe!!  

Martha Stewart Member     Rating: Unrated       11/15/2010   That is only 5 ounces of tuna per slice-remember when a can was 7 or even 8 ounces??? manufacturers are screwing us with smaller cans-- they should be made to use standard sizes, like 4, 8 12 or 16 ounces!! other than that--good recipe--tuna melts are tasty!  

Martha Stewart Member     Rating: Unrated       11/15/2010   I thought the same thing, One whole can of tuna for each one? That can't be correct. This recipe needs a redo.  

Martha Stewart Member     Rating: Unrated       11/15/2010   Is 4 cans of tuna correct for 4 people? So each melt has one whole can of tuna on it?

Martha Stewart Member

Rating: 5 stars 02/07/2018

Awesome!!! Made extra used 1/3 scoop to distribute the tuna to slightly smaller speciality bread and used Munster cheese. Perfect will do again.

Rating: 5 stars

Rating: 5 stars 09/05/2017

This is na amazing recipe! I make this often, since it´s easy and quick for busy weeknights. The canned tuna combined with tomato and cheese is simply wonderful. And each person can adapt it to their tastes: for instance, cucumber slices work just as well as tomato. The cheese doesn´t have to be provolone-it can be mozarela or feta. Perfect!

Rating: 5 stars 10/09/2015

This was FANTASTIC. I’m new to canned tuna (never grew up with it as a kid), and I’m exploring new recipes with tuna. This was so delicious for dinner and left over lunches the next day. This recipe is going to stay in the regular rotation! I can’t wait to have it again for dinner tonight!!

Rating: 5 stars 08/06/2015

So easy, simple and absolutely delicious! I had no capers on hand so I omitted those and used dill instead of oregano and followed the rest of the directions/ingredients. SO delicious and perfect for a light lunch!

Rating: Unrated 12/16/2013

These are really good. I saw him make a variation of these on his television show, and he used Muenster, so I use that when I make these. They make a really easy dinner when paired with a green salad.

Rating: Unrated

Rating: 5 stars 11/12/2013

This came out delicious!! It’s just me, so I only used one can of tuna, and since my bread slices were a little smaller I was able to have 2 open-faced sandwiches using only 1/2 of what I made. Looking forward to having this again tomorrow!

Rating: 4 stars 06/08/2013

This recipe was so scrumptious. I used green onions and added some Lemon Dill Johnny’s Salt in the mix. My daughter gave me 5 stars for this one!.This is the good stuff!

Rating: 4 stars

Rating: 4 stars 04/26/2013

Uh…YUM! This is a grown folks tuna melt and boy is it good. I used fresh sliced crusty Italian bread. I added a little cayenne pepper for some kick, mixed in a Tbsp. of soft Philly Cream Cheese to the mayo, and a little more onion. I think putting these on small round bread slices would make a great appetizer. I served for dinner with a side salad. It was marvelous! This is a keeper.

Rating: 5 stars 10/12/2012

My boyfriend and I LOVE this recipe. When we can we use fresh french bread from our local bakery. Also, we use our small toaster oven instead of the broiler and they come out nice and toasty.

Rating: Unrated 08/11/2011

I thought this recipe tasted great. It is a regular for us.

Rating: Unrated 07/12/2011

Ingredients don’t sound “kicked up”. Will try with my own tuna salad plus the cheese & tomato.

Rating: 1 stars 05/11/2011

If I make this recipe again, and that’s a BIG if, I will toast the bread first. It turned to soggy mush under the broiler. Additionally, I found the tuna mix to be fairly bland. Nothing kicked-up about it, IMO.

Rating: 1 stars

Rating: Unrated 12/07/2010

great recipe! the only thing I changed was that I took out the capers and added chopped celery. yum.

Rating: Unrated 11/15/2010

For a dinner-sized serving a whole can would be appropriate per person. At lunchtime you can get away with less. Wonderful recipe!!

That is only 5 ounces of tuna per slice-remember when a can was 7 or even 8 ounces??? manufacturers are screwing us with smaller cans– they should be made to use standard sizes, like 4, 8 12 or 16 ounces!! other than that–good recipe–tuna melts are tasty!

I thought the same thing, One whole can of tuna for each one? That can’t be correct. This recipe needs a redo.

Is 4 cans of tuna correct for 4 people? So each melt has one whole can of tuna on it?

All Reviews for Emeril’s Kicked-Up Tuna Melts

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Emeril’s Kicked-Up Tuna Melts

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (17)#

All Reviews for Emeril’s Kicked-Up Tuna Melts#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (17)

All Reviews for Emeril’s Kicked-Up Tuna Melts