Provencal Tuna Melt recipe

All Recipes Best Recipe Seafood Fish Tuna


1 (6 ounce) can olive-oil packed tuna, untrained
¼ red bell pepper, cut into 1/4-inch pieces
2 scallions, green parts only, diced
2 teaspoons capers, drained and coarsely chopped
1 teaspoon minced fresh thyme
½ lemon, juiced
2 tablespoons mayonnaise
1 pinch red pepper flakes
4 slices ciabatta bread
1 teaspoon olive oil, or to taste
2 slices fresh Asiago, or more to taste

Nutrition Info

704 calories
carbohydrate: 62.8 g
cholesterol: 56.6 mg
fat: 32.5 g
fiber: 5.3 g
protein: 40.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 1510 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -


  1. Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.

  2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.

  4. Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.

  5. Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.

Recipe Yield

2 tuna melts

Recipe Note

This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

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