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Emeril-style Tuna Melt

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 sandwiches


  • 12-ounces boneless, skinless fresh tuna, poached
  • 1/3 cup minced red onions
  • 3 hard-boiled eggs, peeled and chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons capers, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup plus extra for spreading on sandwiches, homemade mayonnaise
  • 6 to 12 slices sourdough or other white bread
  • 6 (1/4-inch) slices ripe tomato, lightly salted
  • 6 (1-ounce) slices Muenster cheese
  • 2 avocados, thinly sliced
  • Crispy potato chips, for garnish
  • Dill pickle spears, for garnish


  • Preheat the oven to 375 degrees F.

  • Crumble the poached tuna into a medium mixing bowl. Add the onions, eggs, garlic, and capers. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad, about 1/2 cup or according to preference.

  • Spread 1 to 2 tablespoons of mayonnaise over 6 slices of bread. Top each slice with a generous 1/3 cup of the tuna mixture. Top each tuna salad with a tomato slice and a slice of cheese. Place cheese side up on a baking sheet and bake for 3 to 4 minutes or just until the cheese is melted. Top each sandwich with 3 to 4 lightly salted avocado slices and serve open-faced or top with the remaining pieces of bread.

  • Cut sandwiches in half diagonally and serve with crispy potato chips and dill pickle spears.

Recipe Details