Provençal Tuna Melt
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Author Notes: Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . . I've grouped some of the flavors that remind me most of Provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day I can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one. - boulangere
Food52 Review: This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent and healthy lunch. The recipe calls for two tablespoons of Mayonnaise, I found that one did the trick. The red pepper flakes add a nice little spice, and the asiago is a great call. Feel free to get creative with different bread variations such as whole wheat or ciabatta. - Dana'sBakery
Serves 2
- 1 6-ounce can tuna packed in olive oil*
- 1/4 of a red bell pepper, 1/4" dice
- Green parts of 2 scallions, 1/4" dice
- 2 teaspoons capers, drained, roughly chopped
- 1 teaspoon fresh thyme, minced
- 2 tablespoons mayo
- Juice of 1/2 lemon
- Pinch red pepper flakes
- 4 slices good bread; I used my own ciabatta
- Olive oil
- Slices of soft cheese; use as much as you like. I used a tender, fresh Asiago Pressato
- Tuna packed in olive oil is one of the genuinely great things in life. It has a tenderness that the water-packed varieties lack utterly. It costs a bit more, and is worth every penny. The daughter and I became hopelessly addicted to it last summer in Italy and France. We'd buy small cans in 3-packs. We used it in pastas, on salads, and carried it in a backpack for impromptu lunches, knowing we could always score good bread with which to eat it. It's become a pantry staple I wouldn't want to try to do without. To use it here, don't drain the oil off too aggressively. Leave about half of it in the can; it will contribute a lovely silkiness to the filling. Scrape the tuna and oil into a mixing bowl.
- May I tell you about an easy way to break down a bell pepper? Stand it on end, position your knife at the bump of the "shoulder", and slice down, following the curve of the pepper. You'll take off about a quarter of it, and leave the seeds and white pith attached to the center. Slice the pepper into strips, then lay a few at a time on their sides to chop. A knife will cut through the skin much more easily from the side than if you lay the strips skin-side down or up. Especially if your knife isn't, ahem, as sharp as it probably should be. Add the peppers to the bowl.
- Slice the scallions and add them to the bowl. Roughly chop the capers (you're just trying to break them up a bit) and add them to the bowl. Mince the thyme (the stems on my plant in the kitchen window are so tender that I don't even need to pull the leaves off) and add it. Eyeball the mayo, but don't use a heavy hand. You want just enough to bind the mixture. Squeeze in the lemon juice and add the red pepper flakes. Gently stir everything together.
- Turn on the broiler. Set a rack a notch below the one right under the broiler; that will let the filling warm and cheese melt without either burning. I prefer broiling the outsides of the bread, then adding the filling and cheese, and passing everything under the broiler again. I love the additional layer of flavor that comes from allowing the cheese and edges of the bread to brown on the inside, rather than simply melt, as they would in a skillet or press. Lay bread slices outsides-up on a baking sheet NOT lined with parchment, for what I trust are obvious reasons. Brush them with olive oil and place under broiler. Don't walk away. They should brown nicely within about a minute. Remove the baking sheet and use tongs to turn over slices of bread. Divide filling between two slices, and arrange cheese on the others. Return to broiler. Heat for about 2 minutes, until cheese is bubbly and golden brown, and filling has heated.
- Remove from oven, Use tongs to turn the cheese-y slices over on top of those spread with filling. Slice in half, and serve immediately. Pour some glasses of a crisp white wine and raise a toast to global cuisine.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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about 1 month ago ntt2
I made this today for lunch and it was fabulous! Only thing I did differently was to add mustard. Thanks Cynthia! Regards, nt
about 1 month ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you so much; I'm glad you enjoyed it. I'm a mustard person, too.
3 months ago aargersi
Abbie is a trusted source on General Cooking.
Now I want this today, for lunch!
3 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Quelle coincidence! I made one Saturday while glued to basketball.
4 months ago sel et poivre
Boulangere, you are the queen of tinned tuna (in olive oil). My husband declared this the best sandwich I ever made.
4 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, I love it! I'm so glad you both enjoyed it so much. I make it often, and love it every time. Thank you very much.
11 months ago Sunshiney
I'm sold... This was the best tuna melt I've ever had.
I have tended to shy away from oil packed tuna in the past... But stand today a happy convert!
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
How wonderful to bring another one over to the oil-packed side! I am delighted you enjoyed it, and love your name!
12 months ago jkcoop
What a fantastic tuna melt, I'll never make another!
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm very happy you like it; thank you!
about 1 year ago leigh.bartolomeo
This sandwich was divine! It was the second time I have had tuna in oil...and I have to let you know that I am a true believer now. The asiago cheese was mildly pungent and creamy, which was heavenly with the earthy thyme, sweet pepper, and lemony tuna. Next time I make this...I probably won't share it with my hubby (who loved it too).
about 1 year ago leigh.bartolomeo
I forgot to mention that I love capers and crusty bread, and the addition of crushed red peppers gave just the right amount of heat to make it interesting. Thank you!
about 1 year ago MrsVoss
This is the most delicious tuna melt I've ever had! I used finely diced cashews instead of mayo and added more lemon juice. I'll be keeping this recipe, thanks!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Fantastic variation! So glad you're enjoying it.
about 1 year ago Dee G
Fantastic sandwich - a great way to win over people who think they aren't fans of canned tuna. I made them as mini sandwiches and offered as hors d'oeuvres. Big hit!
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you, Dee. Your minis are a wonderful idea.
about 1 year ago Sarah Smith
So delicious! I used 1/2 a bell pepper, dried thyme, sourdough, and provolone for my melts. Served with a creamy tomato basil soup. It was a fantastic dinner.
I think additions of artichoke hearts and/or kalamata olives would be awesome with this too.
about 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Mmmmmm, lovely dinner. And I agree with you about the chokes and kalamatas.
over 1 year ago culture_connoisseur
I've never been in to tuna melts......until I met this one. LOVE the use of capers.....and I'm going to add artichoke hearts
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Ohhhhhhhh, artichoke hearts - can only make it better!
over 1 year ago DAVILCHICK
Okay, tuna melts are one of my most favorite foods in the world. Especially on rainy days like today. Normally I hate when people do this but...I didn't have the tuna in olive oil, we were out of thyme (i used a pinch of sage) and all we had was mozzarella cheese and rye bread. OMG IT WAS STILL DELICIOUS!!! My only problem now is - HOW DO I NOT EAT THE ENTIRE BOWL OF TUNA I MADE????? Thanks for this recipe. I can't wait for the rain to stop so i can get the rest of the listed ingredients and try it for real. :)
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Nothing to apologize for......using what you have, making the best effort, creating a lunch that made you very happy ...... what's not to love? I'll bet the rye bread was fantastic. When you have a chance to pick some tuna in olive oil, try it again and make a taste comparison. See which you like best.
over 1 year ago em-i-lis
Emily is a trusted source on General Cooking.
congrats on the community pick, b! delicious!!!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you so much, Em.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Love this sandwich! I have one can left of the ortiz tuna enough for two sandwiches this one and BKR's nicoise sandwich. Delicious!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
I have a poolish going for ciabatta = lunch Saturday. Thanks, sdb!
over 1 year ago Bevi
When i get back from traveling, I am thinking of combining your resources and making a meatball sandwich between layers of ciabatta! And I made some toasted red peppers sitting in oil - they will go on this sandwich as I use up my tuna in oil.
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Bevi, I should mention in the ciabatta recipe that I chop it up for rolls routinely. Your meatball sandwich sounds divine, especially with those peppers! In the meantime, happy trails!