tuna melt

tuna melt

An old fashioned tuna melt for lunch on a cold and windy day is so satisfying. When we are summer cruising, this is a meal I can prepare when our stores get low. I stir together the bread dough the night before and spread it on a baking sheet mid-morning so it will come out of the oven at noon time. The melted cheddar cheese and tuna combination only make the fresh focaccia that much better.

tuna melt

Print Recipe
Serves: 2 Cooking Time: overnight


  • 1 (5 ounce) can albacore tuna packed in water
  • ¼ cup mayonnaise
  • ½ teaspoon dill, dried
  • 1 Roma tomato, sliced
  • 2 slices medium cheddar cheese
  • focaccia bread, (see recipe below) or use fresh bakery variety
  • focaccia bread:
  • 3 cups flour
  • ¼ teaspoon active dry yeast
  • ½ teaspoon table salt
  • ¾ teaspoon sugar
  • 1½ cups cold water
  • ¼ cup extra virgin olive oil
  • 1 tablespoon dried Italian herbs



Preheat sandwich grill or medium sized saucepan on medium heat.


Drain tuna and break up with fork in a small bowl.


Add mayonnaise and dill. Mix and spread on serving size slices of focaccia that has been split open.


Layer tomato and cheddar cheese slices over tuna and cover with slice of bread.


Grill until cheese begins to melt. Serve warm.


Focaccia bread directions: (I usually do this the night before)


3 cups flour


¼ teaspoon active dry yeast


½ teaspoon table salt


¾ teaspoon sugar


1½ cups cold water


¼ cup extra virgin olive oil


1 tablespoon dried Italian herbs


In medium bowl stir together the flour, yeast, salt and sugar. Add water and mix with a wooden spoon or your hands.


Lightly coat another medium bowl with olive oil and transfer the dough to this bowl. Cover and let the dough rise at room temperature until it has doubled in size. This can take 9-12 hours.


Scrape dough from the bowl onto a generously floured surface. Using floured hands, lightly knead the dough 3-4 times to form a flat ball. Coat the surface with olive oil and let rise until doubled, 1-2 hours.


Preheat the oven to 450°. Grease a rimmed baking sheet with oil and place the risen dough in the center.

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