open faced tuna melts with provolone 002

Open Faced Tuna Melts with Provolone (recipe by “Oishii!” and inspired by chef Joncarl Lachman)

I once worked briefly at a gourmet grocer and deli with a chef who claimed there was no such thing as a great tuna salad. I had to agree with him, but I took a version of his tuna salad, put it on toasted English muffins and elevated it into a delicious, juicy, hot sandwich. I make them on summer days in my toaster oven for an easy dinner. The reheated leftovers are even better. On day two I add an extra slice of cheese. Shhh!

makes 6 heaping open faced sandwiches

  • 3 5-ounce cans solid white albacore tuna, drained
  • 2 1/2 tablespoons green olives, diced into small pieces
  • 1 tablespoon capers, minced
  • 1 large stalk celery, diced into small pieces
  • 1/3 cup plus one tablespoon mayonaisse
  • kosher salt
  • fresh ground pepper
  • 6 English muffin halves
  • 6 slices provolone (or swiss cheese)
  • 1 large tomato, sliced


To make tuna salad combine tuna, green olives, capers, celery, mayo, and salt and pepper in a medium bowl. Can be made a day in advance.

Toast English muffin halves on low heat so they are only partially done. Arrange them on a baking sheet cut side up. Divide tuna salad equally among the six English muffin halves. Top with tomato slice and cheese. Bake at 400°F for 6 minutes or until cheese is melted. Finish with a little bit more kosher salt and fresh grated pepper.

Other Lunch Ideas: Also try my Roasted Chicken Salad with Dried Cherries and Peanuts and Danish Egg Salad.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider:

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

Join “Oishii!” on Facebook