- 2 (6-ounce) cans solid oil-packed tuna, drained
- ½ cup mayonnaise
- ½ cup finely diced celery
- 1 tablespoon finely diced red onion
- 3 tablespoons finely minced red bell pepper
- 2 tablespoons drained capers
- 2 teaspoons fresh lemon juice, plus zest
- Kosher salt and freshly ground black pepper, to taste
- 8 square slices of Swiss cheese, or 6 ounces, grated
- 1 big juicy tomato, sliced into ½-inch rounds
- Sliced sandwich bread (I love a crusty French bread for this)
Step 1: Make the Tuna Salad
In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, bell pepper, capers, lemon juice, and zest. Mix with a fork until everything is beautifully combined. Taste, then season with salt and freshly ground black pepper to your liking.
Step 2: Prep the Bread
Lightly toast your sandwich bread—just enough to give it a bit of structure without losing all of its softness.
Step 3: Assemble the Sandwich
Spread a thin layer of mayonnaise on the base of each toasted slice of bread. Add a generous helping of the tuna salad on top, spreading it evenly.
Step 4: Top with Tomato and Cheese
Place two slices of tomato on top of the tuna salad, followed by two slices of Swiss cheese.
Step 5: Broil to Perfection
Place the assembled sandwiches on a baking sheet and broil on high for about 5 minutes, or until the cheese is melted, bubbling, and just starting to brown. The tuna salad should remain cool—it’s all about the contrast of textures and temperatures.
Step 6: Serve
Remove the sandwiches from the broiler, let them rest for a minute, and serve immediately. Pair with a simple green salad or a handful of crisp potato chips for the ultimate lunch!
Confession time: I didn’t grow up eating tuna. It just… wasn’t a thing in my house. And to be honest, for years I thought it smelled suspiciously like something you’d feed a very pampered cat. But recently? I’ve had a change of heart—and now, I love a good tuna sandwich. A classic melt, a chic little tuna tartine, even tuna tossed with white beans and herbs. I’m fully converted.
If you’ve never been a tuna lover—or have flat-out avoided it because you were terrified it might taste like pet food—this is the recipe to win you over. It’s toasty, melty, bright with lemon, and packed with flavour. Basically, it’s the gateway sandwich.
Pro tip: Don’t forget to drizzle a little extra lemon juice over the tomato slices before you add the cheese. It’s one of those tiny touches that makes it feel just a little fancier—like your tuna sandwich just got back from a summer in the South of France.
Enjoy, my friends. This is comfort food, elevated—and honestly, kind of fabulous.
