I came across this recipe while browsing through the recipes in TasteSpotting. I love fish and I try to cook fish dishes at least twice in a week. When you don’t have time to prepare a fresh fish dish, look no other than the good old canned tuna. I usually buy the canned tuna when they are on special (they can be $1 each (95 gr can) when they are on special – sweet!) and store them in my pantry.

This recipe is a no-fuss tuna dish and can be enjoyed in a record time! The canned tuna is combined with other cooked or fresh ingredients. Here, it is combined with kalamata olives and capers. Other alternative is to combine the tuna with sweet corn, chopped spring onion, chopped carrot, or chopped celery, etc… You can be creative to decide the combination 🙂

Then, spread the mixture on top of bread, top with tomato slices and cheese slices. Put the breads in the oven to grill for 5 minutes, and voila… the cheese is melted, golden and bubbly over the tuna and tomato on a crispy bread. Truly inviting and satisfying speedy meal 🙂

Tuna melts

(adapted from the recipe by Janice in her blog ‘Have recipes – Will cook’)

(serves 2)

  • 2 x 95 gr canned tuna. I used Sirena’s dill infused oil.
  • 2 tablespoons chopped kalamata olives
  • 1 tablespoon capers, drained and rinsed
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • 2 focaccia breads, halved length wise. Other type of bread can be used.
  • 2 tomatoes, sliced (12 slices)
  • 8 slices of cheddar cheese

Step 1. Preheat the grill (I used the grill in the oven). Mix well the tuna, olives, capers, mayo, lemon juice and pepper.

Step 2. Arrange the bread halves on a baking tray lined with a baking paper. Spread the tuna mixture on the breads evenly. Top with 3 tomato slices and 2 cheese slices on each bread. Grill the breads for about 5 minutes or until the cheese is melted, golden and bubbly. Serve with garden salad.

It’s too easy…!

Tuna melts served with chopped fresh carrot and cucumber