5 Ingredients or Fewer

Tuna Artichoke Melt

October  4, 2021
4.5
13 Ratings
Photo by Julia Gartland Prop Stylist: Sophia Pappas Food Stylist: Lauren Lapenna
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 4 slices
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
Ingredients
  • 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
Directions
  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.

  • Felicia Ann
    Felicia Ann
  • Juanita Sicktastic
    Juanita Sicktastic
  • Jane Sperry
    Jane Sperry
  • Alexandra Stafford
    Alexandra Stafford
  • AntoniaJames
    AntoniaJames
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

11 Reviews

Felicia A. November 8, 2022
Hi chef Emma, my sister and love you. We watch you all of the time. I made the cookies that required Ruffle potato chips...we loved them and will make them again. Next, we decided to make your Tuna Melt. Thank you for sharing your gift of cooking with us.
 
pop January 5, 2022
Made as is. I keeping making it and loving it. Thank you.
 
Juanita S. December 28, 2021
This recipe can get a huge boost if you add in the following to your tuna and artichokes:

Kalamata olives, chopped
Capers, chopped
Harisa paste
Preserved lemons, chopped
Good olive oil
Salt and pepper
 
Jessamin November 9, 2021
I've been knocking myself out, forever but especially during this pandemic, making over-the-top meals every dang night of the week. It's been fun but not sustainable with everything else going on. I was venting to my mom (who doesn't cook) about it and she was like "geez, just open a can of tuna now and again". So this recipe was perfect timing. My budget allows some nice things but not all the nice things, so I used a cheap can of water-packed tuna but a very fancy jar of marinated artichoke. Mixed in the marinade from the chokes as suggested and it infused the tuna with all of it's best intentions. In N.C., Costco has a very nice and huge wedge of hoop cheddar and that topped it off nicely. This was a delicious and stress-free dinner and I appreciate cooking it to remember that it doesn't always have to be so effortful to be wonderful.
 
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.
 
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.
 
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)
 
Emma L. October 6, 2021
Yay, thanks AntoniaJames!