Ina Garten's Ultimate Tuna Melts

Ingredients

• 1 can Spanish Tuna in Olive Oil (packed in olive oil, large pieces, drained before use)
• 2 stalks Celery Hearts (tender inner part, diced)
• 3 stalks Scallions (white and green parts, sliced)
• 3 tablespoons Fresh Dill (chopped)
• 1 tablespoon Fresh Lemon Juice (from about half a lemon)
• to taste pinch Salt (prefer sea salt)
• to taste pinch Black Pepper (freshly ground)
• 3/4 cup Mayonnaise (good quality grocery store mayo)
• 1 teaspoon Anchovy Paste (adds umami depth)
• 1/2 cup Emmental Cheese (grated, Swiss cheese with nutty flavor)
• 4 slices White Sandwich Bread (standard white bread, toasted)
• 1 handful Microgreens (for garnish, adds peppery freshness)

Instructions

1. Prepare Tuna

   Open the jar of Spanish tuna, drain excess oil, and break the large pieces into bite‑size chunks in a mixing bowl.

   Time: PT2M

2. Dice Celery Hearts

   Trim the outer strings from the celery stalks, keep the tender inner hearts, and dice them finely.

   Time: PT2M

3. Slice Scallions

   Thinly slice the white and green parts of the scallions.

   Time: PT1M

4. Chop Fresh Dill

   Roughly chop about three tablespoons of fresh dill.

   Time: PT1M

5. Combine Base Ingredients

   Add the diced celery, sliced scallions, chopped dill, a tablespoon of lemon juice, and a pinch of salt and pepper to the tuna. Stir gently to combine.

   Time: PT2M

6. Add Mayo and Anchovy Paste

   Stir in three‑quarters cup of mayonnaise and one teaspoon of anchovy paste until the mixture is creamy and evenly coated.

   Time: PT2M

7. Grate Emmental Cheese

   Grate the Emmental cheese into a bowl; set aside for topping.

   Time: PT2M

8. Toast Bread

   Toast the four slices of white bread until lightly golden, either in a toaster or under the oven broiler for about one minute per side.

   Time: PT2M

   Temperature: Broiler

9. Assemble Sandwiches

   Place two toasted slices on a baking sheet, pile the tuna salad onto each, sprinkle the grated Emmental evenly, and top with the remaining toasted slices.

   Time: PT1M

10. Broil Until Cheese Melts

    Slide the baking sheet under the broiler and watch for 1–2 minutes, until the cheese is bubbly and lightly browned but the tuna remains cool.

    Time: PT2M

    Temperature: Broiler

11. Garnish and Serve

    Remove from the oven, sprinkle a handful of microgreens on top for a fresh, peppery finish, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

900

Protein

26g

Carbohydrates

45g

Fat

75g

Fiber

2g

Ingredient Substitutions

• Instead of Spanish Tuna in Olive Oil: Canned albacore tuna in oil, Canned light tuna in water
• Instead of Celery Hearts: Celery ribs, Fennel stalks
• Instead of Scallions: Chives, Leeks
• Instead of Fresh Dill: Dill weed, Tarragon
• Instead of Fresh Lemon Juice: Lemon zest plus a splash of water
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Anchovy Paste: Finely minced anchovies, Worcestershire sauce (less intense)
• Instead of Emmental Cheese: Gruyère, Swiss cheese
• Instead of White Sandwich Bread: Sourdough bread, Whole wheat bread
• Instead of Microgreens: Arugula leaves, Fresh parsley

Equipment Needed

• Mixing Bowl
• Chef's Knife
• Cutting Board
• Grater
• Spatula
• Baking Sheet
• Oven with Broiler

Critical Steps — Do Not Skip

• Mix tuna salad ingredients thoroughly to ensure even flavor distribution.
• Broil just until cheese melts; watch closely to avoid overcooking the tuna.

Chef Tips from the Video

• Use high‑quality Spanish tuna in olive oil for a richer, more buttery flavor.
• Fresh dill is key – it brightens the tuna and pairs beautifully with the cheese.
• A light hand with the broiler prevents the cheese from burning while still achieving a gooey melt.

Troubleshooting

Storage

Refrigerator: Store any leftover tuna melts in an airtight container for up to 2 days; reheat under the broiler or in a toaster oven.

Freezer: Not recommended, as the bread becomes soggy after thawing.

Room temperature: Can sit at room temperature for up to 1 hour after cooking.

Make-Ahead Tips

• Prepare the tuna salad mixture up to 2 hours ahead and keep it refrigerated.
• Grate the Emmental cheese and store in a sealed container.
• Toast the bread just before assembling for optimal crunch.

Frequently Asked Questions