Put something pink on a tuna melt and I’m bound to eat it.
I’ve always loved tuna. While my brothers turned their noses up as kids, I was the one asking for tuna sandwiches—though I would always pick out the celery. I didn’t care for hot tuna casseroles, but cold tuna salad made just right was something I adored.
For a long time I avoided ordering tuna out because most versions were too heavy on mayonnaise. I preferred my mom’s version and later developed a habit of mixing tuna with olive oil and fresh herbs when I started making my own lunches. That approach is what I really fell in love with.
I’ve written about this style before, but it bears repeating because tuna with olive oil and herbs is simple, flavorful, and endlessly adaptable.
A few weeks ago we had lunch at Mediterra and their grilled tuna melt inspired this version. It had no mayo, lots of texture, and bright, balanced flavors. We shared that sandwich along with a bunch of other small plates—everyone loved their picks: pancakes, almond butter sandwiches and bites from everyone else’s plates.
We finished with coffee and hot chocolate and, of course, a parade of desserts for the kids. Needless to say, the sandwich left a big impression on me.
Needless to say, we were huge fans.
Tuna melts can divide opinions—tuna itself can be polarizing—so it might seem surprising that I’m sharing another tuna melt recipe. The difference here is that this one embraces tuna tossed with olive oil and fresh herbs, rather than a mayo-heavy salad. It’s lighter, fresher, and just as satisfying.
I’m focused on practical, quick meals right now—easy lunches and dinners that don’t require a lot of time but still feel special. This Tuscan tuna melt is exactly that: a slightly elevated sandwich you can make on a weekend lunch or a busy weeknight.
It’s crunchy, buttery, cheesy, and bright from the herbs and arugula. Even picky eaters in my family gave it a thumbs up.
The basics are simple: tuna mixed with olive oil and fresh herbs, a quick sun-dried tomato spread, peppery arugula, manchego cheese, and quick-pickled onions. Season generously with salt and pepper for a full flavor profile.
Served open-faced on a thin slice of bread or as a closed sandwich, it still feels relatively light. For adults, it pairs nicely with a chilled pinot grigio.
Tuscan Tuna Melt
Tuscan Tuna Melt
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Ingredients
- 6 ounces albacore tuna packed in water
- 1 tablespoon olive oil
- 3 tablespoons chopped fresh herbs, oregano, basil, parsley, thyme
- pinch of salt
- pinch of freshly cracked black pepper
- 1 6 ounce jar sun dried tomatoes
- 4 slices manchego cheese
- 2 cups arugula greens
- quick pickled onions, for serving
- 4 slices of your favorite bread
- softened butter, for spreading
Instructions
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In a bowl, mix the tuna with the olive oil, fresh herbs, salt and pepper. Stir until combined. You can also use tuna packed in olive oil, but mixing it yourself lets you control how much oil you add.
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To make the sun-dried tomato spread, drain the tomatoes from their jar oil and puree them in a food processor until smooth.
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Assemble the sandwiches by spreading about a tablespoon of the tomato puree on one or both slices of bread. Heat a large skillet over medium heat. Butter the outside of each slice. On one slice add 1–2 slices of manchego, a scoop of the tuna, some pickled onions and a handful of arugula, then top with the other slice of bread.
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Cook the sandwich in the skillet until the cheese melts and the bread is golden brown and crisp. Serve immediately.
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I appreciate you so much!
Clearly all is well in tuna land.