Tuna Melt Recipe


Today I selected the tuna melt, which is perfect choice for the season. A combination of tuna, artichoke, olives and cheese is the filling of the delicious warm sandwich. Give this a try with California Lavash Sangak bread and you won’t be disappointed! Sangak bread is a sesame-studded Persian bread that is part of their new flatbread product line. You’ll be able to see the new packaging design in stores in a few months.

1. Info for Tuna Melt Recipe

  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 8
  • Calories: 594

2. Ingredients for Tuna Melt Recipe

  • 1 (5.6-ounce) tin white tuna, drained and separated
  • 1 (8.3-ounce) package grilled artichoke hearts (or marinated artichokes), coarsely chopped
  • ⅓ cup sun-dried tomatoes in oil, coarsely chopped
  • 2 tablespoons coarse-grain mustard, optional
  • 1 cup arugula
  • 1 lemon, zested and freshly squeezed
  • 2 tablespoons capers, drained
  • 2 tablespoons flat parsley leaves, coarsely chopped
  • 8 thin slices provolone cheese (see tips), halved
  • 4 sheets noor thin bread (or any flat bread)

3. Directions:

3.1 Prepping the filling

In a mixing bowl, combine the tuna, artichokes, red onions, olives, caper, parsley and sun-dried tomatoes. Season with lemon zest, lemon juice, salt, pepper and hot sauce (if using). Drizzle with 2 tablespoons olive oil and arugula. Toss well.

3.2 Assembly time

Preheat your panini press.

Spread mustard on one side of the inside of the sandwiches. Drizzle the outside of the sandwiches with olive oil.

Place one piece of bread (the one without mustard), sesame side down onto the hot grill. Layer the sandwich with a thin slice of provolone cheese, spread the tuna mixture and finish with another thin slice of cheese. Close the sandwich with the second piece of bread (sesame side up). Close the panini press and cook until you get light grill marks (about 3-4 minutes). Remove from the machine. Let the panini cool a bit and cut the sandwiches into quarters (wedges). Transfer to a serving platter.

Serve warm or at room temperature with potato chips on the side.

Bon appétit!

4. Tips and advices:

  • I use a Cuisinart panini press. This is my favorite brand of panini maker; two kinds of plates (flat and griddle) are provided and they are removable and easy to wash. This is very convenient when you’re making sandwiches for a large crowd. You could also use a griddle pan and press the sandwich using a cast iron press or any other weight such as a brick wrapped in aluminum foil.
  • I used Roland brand grilled artichoke hearts.
  • Some people might add mayonnaise; we wanted to keep the sandwich healthy so we didn’t.
  • You can use any kind of cheese that is stringy when melted, such as cheddar, Gruyère, Comté or Beaufort.
  • For a vegetarian version, I replaced the tuna with lentil fritters.

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