Crunchy Tuna Melts

Monday 4 August 2014

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I didn't have anything to put into the slow cooker after church today and so I made us  tuna melts which were quick and easy to make and quite, quite tasty!  It's not something new . . .  I've made all sorts of tuna melts, but these ended up being really delicious, sort of a combination of the best parts of all the past ones, but with a few new touches!  


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This time I added two variety of bell peppers . . . red and green, both chopped quite finely, but adding lots of lovely color and crunch.  Red and green peppers do not taste the same.  The green are a bit bitter and the red quite a bit sweeter, each delicious in their own right as well as being a great combination, both the taste and the sight.  

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I found these lovely brioche burger buns at our local Aldi shop and I have been using them a lot lately.  They have a lovely texture and taste.   Todd doesn't like his bread to be too toasty and hard, he likes it somewhat soft and these were just perfect for these tasty melts, just toasted on one side, the tuna meeting side!  

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Two types of Dijon mustard were used . . .  half grainy and half plain . . .  again adding heat and texture and taste!  I also used a finely chopped shallot and some sweet pickle relish.   A hint of lemon juice.   Some good quality mayo, and some seasoning and the tuna mix was done.  I declared it perfect for spreading onto those gorgeously toasted buns.  

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I love sliced tomatoes on my tuna melts and we had some lovely ones that I sliced thickly and laid on top of the tuna . . .  a final covering of emmenthaler (Swiss) cheese added a bit of sweet nuttiness and then the sprinkle of french fried onion salad crunchies added a final addition of texture, crunch and flavor to the mix and made for a very delicious tuna melt indeed.  With some oven chips on the side, we were very well fed indeed.  

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*Crunchy Tuna Melts*
Serves 6
Colourful, crunchy and delicious.   We love these.  They make the perfect lunch or light supper, especially when you add oven chips!  

1 (200g) tin of albacore tuna, drained and flaked (5 ounces)
1 shallot, peeled and finely chopped (about 1/4 cup)
1/3 of a red bell pepper, finely chopped (about 1/4 cup)
1/3 of a green bell pepper, finely chopped (about 1/4 cup)
one heaped TBS of sweet pickle relish
75g of good quality mayonnaise (1/3 cup)
1 tsp fresh lemonjuice
1 TBS Dijon mustard
1 TBS grainy mustard
1/4 tsp cayenne pepper
salt and black pepper to taste
3 split brioche rolls or other burger buns, toasted on one side
3 tomatoes cut into thick slices
12 slices of emmenthaler cheese (swiss cheese)
several tablespoons of crispy fried salad onions (these are like the Durkee's french fried onions in America)  

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Combine the tuna with the vegetables and pickle.   Stir in the mayonnaise, lemon juice, mustards, peppers and salt to taste.  (I find tuna always needs a fair bit of salt, so do taste it to check.)  

Preheat the oven to 190*C/375*F/gas mark 5.  Place the toasted bun halves on a baking sheet in one layer.  Divide the tuna mixture amongst each, spreading it to the edges.   Top each with two slices of tomato.   Top each with two slices of cheese.  Sprinkle with the fried onions.  

Bake in the preheated oven for 10 to 15 minutes, until heated through and the cheese has melted.  Serve immediately.


  1. Marie, this sounds good. I'm a tuna melt fan, but I've never added peppers or mustard. Will try them.

  2. They were really good Carol! I hope you like them too! xx

  3. I like that, a different take on tuna. xo Jenny

  4. Thanks Jenny! I hope you will make and enjoy them! xx

  5. Can you believe I have never made one?
    Well..I must!

  6. Marie, you and I definitely enjoy the same foods and "add ins." I just got back from walking with a church friend and now this tuna melt is tempting me. ;-)

  7. I hope you like them Monique!

    You too Valerie! I wish I had a church friend to walk with! That would be so much fun!

  8. You and I would have so much fun on our walks. We would never run out of topics to chat about! :->

  9. I think you are right Valerie! xx


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