Cheesy Tuna Melt

Tuna Melt.jpg

Celebrate your father this month with the classic Tuna Melt!  Okay, maybe not at the top of every father’s list, but my husband, and father to our three, will take a Tuna Melt any day of the week over most other things. We sell crazy good tuna fillets here at the shop, crazy good cheese (duh!), and crazy good bread (from our neighbors at A&J Bakery), so let’s do this! Celebrate Dad and make his day with a Tuna Melt for lunch, and save the grilled steak for dinner. Happy Father’s Day. Enjoy!


  • 6.7 ounce Cole’s Tuna Fillets*

  • 1/2 small red onion, small dice

  • 3 teaspoons capers, chopped*

  • 1 teaspoon caper juice*

  • 2 teaspoons red wine vinegar*

  • 1 teaspoons lemon zest

  • 1/4 teaspoon ground pepper

  • 1/3 pound Podda Misto, thinly sliced

  • 2 slices multigrain bread

*Items with an asterisk can be found at The Cheese Shop of Salem.


  1. In a medium size bowl, toss together the tuna fillets and any remaining oil, red onion, capers, caper juice, red wine vinegar, lemon zest and pepper.  This can be made ahead and sit at room temperature for an hour, or refrigerated for up to one day. 

  2. Lightly toast the bread and place the slices on a baking sheet.  Top with the tuna, and 6 slices of cheese.  Broil on high, 6 inches under the flame, for about 2-3 minutes, until cheese is melted and bubbly. 

  3. Serve with Sal de Ibiza Chips and a glass of chilled Crealto Mutabilis Rosé.