Tuna Melts

Sometimes there are nights when I don’t feel like cooking, and I know I’m not alone. For all the fun I have meal planning, flipping through my glossy magazines, and cooking new things, I have days when I'm just not interested in spending a lot of time in the kitchen. But I’m still interested in eating well, so you can see the dilemma.

For a lazy night, tuna melts are life-savers. They take almost no time to make, and are satisfying with just a few simple ingredients. I’ve made these twice for dinner in the last week, which is reaching my quota for repeat recipes, but I love having this sandwich in my recipe box now. You know, for whenever I need something really, really simple (yet delicious).


Recipe adapted from Emeril Lagasse, via Everyday Food May 2010

Serves 4


Two bread rolls, halved lengthwise with a serrated knife
1 large tomato
2 cans tuna, packed in water
1/3 cup mayonnaise, plus more for spreading
Dried oregano
Freshly cracked pepper
Sea salt
8 slices Provolone cheese


Preheat the oven to 450. With a serrated knife, cut the tomato into eight pieces, roughly ¼-inch thick. Drain the tuna and add it to a small mixing bowl. Pour in the mayonnaise and add a pinch of oregano and some freshly cracked pepper. Stir to combine.

Assemble the sandwiches. Place the bread on a foil lined baking sheet and spread a little mayonnaise on each one. Top with two spoonfuls of tuna, then two tomatoes. Season the tomatoes with salt and pepper, then add two slices of cheese.

Bake for approximately 10-12 minutes (times may vary depending on your oven), or until the cheese is melted and beginning to blister in spots. Cut each sandwich in half and serve hot.