5 Ingredients or Fewer

Tuna Artichoke Melt

October  4, 2021
4 Ratings
Photo by Julia Gartland Prop Stylist: Sophia Pappas Food Stylist: Lauren Lapenna
Author Notes

Artichokes are often called in as a meat slash fish substitute, thanks to their meaty slash fishy (you know, in a good way!) texture. Which makes it all the more whoa when you pair them with oil-packed tuna. Because they’re marinated, these artichokes already have a shipping-container-load of flavor. And their tangy, herby vinaigrette serves as the dressing we no longer need to make. In fact, you don’t even need salt or pepper in this recipe, a sentence I have never typed, and will probably never type again. If cheddar isn’t your scene—or you don’t have it around—pepper jack, provolone, Swiss, or low-moisture mozzarella would all be great. And any bread works, but something fluffy and plush, like brioche or challah, is especially awesome.
Emma Laperruque

Test Kitchen Notes

Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, 2021. —The Editors

Watch This Recipe
Tuna Artichoke Melt
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 4 slices
  • 4 slices bread
  • 1 (12-ounce/340-gram) jar marinated artichokes, marinade reserved
  • 1 (5-ounce/140-gram) can oil-packed tuna, drained
  • 4 slices cheddar
In This Recipe
  1. Broil the bread on a baking sheet until both sides are deeply golden brown. Roughly chop the artichokes, then add to a bowl with the tuna. Mash with a fork, adding artichoke marinade as needed until it’s like tuna salad. Divide among the toasts, then top with sharp cheddar. Broil until the cheese is melty and blistering.

See what other Food52ers are saying.

  • Jane Sperry
    Jane Sperry
  • Alexandra Stafford
    Alexandra Stafford
  • AntoniaJames
  • Emma Laperruque
    Emma Laperruque
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

7 Reviews

Jane S. October 6, 2021
Loved the tuna and artichoke or avocado video, BUT, it would really have been good and helpful if you had mentioned what kind of tuna you used or recommended or preferred. I was surprised there wasn't one word about the tuna.
Author Comment
Emma L. October 6, 2021
Hi Jane! Oil-packed (solid vs light) is my preference, but whatever you have around and enjoy eating will work. The recipe is very flexible.
Alexandra S. October 6, 2021
I made these tuna melts last night for my husband and me, and they totally hit the spot! I used the grilled, marinated artichoke hearts from Trader Joe's (love them) and a jar of oil-packed tuna, drained. I was out of homemade bread (shocking!) and so I made then on Bays English Muffins. Truly, dinner came together in 5 minutes. We were so hungry. We devoured them. It felt like such a gift. Thank you! Can't wait for your book.
Author Comment
Emma L. October 6, 2021
So happy to hear that—thank you! I turn to Bread Toast Crumbs all the time, it's such a favorite in our home.
Alexandra S. October 6, 2021
So nice to hear this :) :) :) Thank you.
AntoniaJames October 5, 2021
Yes, please, and thank you! ;o)
Author Comment
Emma L. October 6, 2021
Yay, thanks AntoniaJames!