Oregon Tuna Melt


I know canned tuna is a fairly uninspiring ingredient – but when I stumbled across this recipe I was intrigued none-the-less. As it turns out, I’m glad I tried this one. The tuna gets a little boost from olive oil, balsamic vinegar and fresh basil. That combined with the other sweet & savoury ingredients in this sandwich make this the best tuna melt I’ve ever tasted. Honest. Give it a try!



Oregon Tuna Melt

Adapted from Food and Wine

Serves: 2


6 ounce can albacore tuna
2 tablespoons red onion, finely diced
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon basil, chiffonade
1/4 teaspoon crushed red pepper
Salt and pepper, to taste
2 ciabatta rolls
Dijon mustard and mayonnaise, for spreading
4 slices cheddar cheese
2 kosher dill pickles, sliced lengthwise
1 tablespoon unsalted butter, softened


  1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil, and crushed red pepper. Season with salt and pepper.
  2. Heat a griddle or panini press. Slice the rolls in half and spread with mayonnaise and mustard. Place a slice of cheese on each open piece of roll.
  3. Place the tuna salad evenly on the rolls with pickle slices. Close the sandwiches and spread some butter on the outsides of the rolls.
  4. Add the sandwiches to the press and cook over Medium heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

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