These open-faced tuna melt boats take a classic comfort food favorite and give it a fresh, vibrant twist.
Creamy tuna salad infused with bright lemon flavor is layered onto crisp, toasted French bread, then finished under the broiler with a blanket of melty Cheddar cheese.
The result is a satisfying combination of crunchy, creamy, and savory in every bite.
What sets this recipe apart is the crisp, tangy chopped salad piled right on top.
The cool crunch of romaine, juicy tomatoes, and zesty pepperoncini balances the richness of the tuna melt perfectly.
It’s an easy, crowd-pleasing dish that works just as well for a quick lunch as it does for casual entertaining.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 10
Ingredients
- 2 (10-ounce) cans tuna, drained
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped pickles
- 1 celery stalk, finely chopped
- 1/2 cup mayonnaise, plus more as needed
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon pepper seasoning
- Salt and freshly ground black pepper, to taste
- 1 loaf French bread, halved lengthwise
- 8 ounces Cheddar cheese, shredded
- 3 cups shredded Romaine lettuce
- 1 Roma tomato, very thinly sliced
- 1/4 cup sliced pepperoncini peppers
- 1 1/2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano
Directions
- Position an oven rack about 6 inches below the broiler and preheat the broiler.
- In a large bowl, combine tuna, red onion, pickles, celery, mayonnaise, lemon juice, and lemon pepper. Mix until well combined, then season with salt and black pepper to taste.
- Lightly hollow out the cut sides of each French bread half, removing some of the soft interior to create a shallow “boat.”
- Spread the tuna mixture evenly over both bread halves, then top with shredded Cheddar cheese.
- Place under the broiler and cook for 2 to 3 minutes, or until the cheese is fully melted and bubbly.
- While the bread is broiling, toss together the romaine lettuce, tomato slices, pepperoncini, olive oil, red wine vinegar, crushed red pepper, and oregano in a bowl. Season lightly with salt and pepper.
- Remove the tuna melts from the oven and immediately top with the fresh salad mixture.
- Slice into portions and serve right away.
Chefs Notes
- For extra flavor, try adding a pinch of garlic powder or a dash of Dijon mustard to the tuna mixture.
- Swap Cheddar for provolone or mozzarella if you prefer a milder cheese.
- The scooped-out bread can be saved for breadcrumbs or croutons.
- Serve immediately after topping with salad to maintain the perfect balance of warm and crisp textures.