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Tuna Melts – Quick and Yummy!

With just a bit of modification this sounds like a great lunch or even an appetizer for a party! So glad I came across this from Martha Stewart sharing Emeril’s recipe!



Emeril’s Kicked-Up Tuna Melts

Little ones will have fun measuring and mixing ingredients for the tuna melts.

  • PREP: 15 MINS
  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion – #modification – Omit due to Fructose
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper

  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread – #modification- I use Gluten Free bread
  • 8 thin slices tomato – #modification – I use Roma Tomatoes
    4 slices provolone cheese


  1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and sC8bDvXcXkAgE47Qtir until thoroughly combined.

  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.





I can’t wait to try this! My mouth is watering…

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