Mediterranean Tuna Melt

  • Prep Time: Cook Time:
  • Yield: Yield: 4 sandwiches (serving size: 1 sandwich)


  • 4 center slices from 21-oz. multigrain boule
  • 1 tablespoon extra-virgin olive oil
  • 2 6- to 7-ounce jars oil-packed Spanish tuna, drained, 2 Tbsp. oil reserved
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 cup drained, thinly sliced jarred roasted red peppers
  • 1/2 cup sliced pitted Spanish olives
  • 1/2 cup thinly sliced red onion
  • 1/2 cup shredded Manchego
  • 1 tablespoon snipped chives
  • 1 tablespoon plus 1 tsp. chopped Marcona almonds


1. Place an oven rack 3 inches from heat source; preheat broiler. Brush bread with oil and broil, flipping once, until lightly charred on both sides, 1 to 1 1/2 minutes. Leave broiler on.

2. In a bowl, mix tuna with lemon zest and juice and reserved tuna oil; gently break into large flakes with a fork. Fold in peppers, olives and onion; mound onto toasted bread. Top with cheese. Broil just until melted, about 1 minute. Sprinkle with chives and almonds; serve.

Nutrition Information

  • Calories per serving: 421
  • Fat per serving: 23g
  • Saturated fat per serving: 5g
  • Monounsaturated fat per serving: 0.0g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 29g
  • Carbohydrate per serving: 28g
  • Fiber per serving: 4g
  • Cholesterol per serving: 37mg
  • Iron per serving: 2mg
  • Sodium per serving: 992mg
  • Calcium per serving: 299mg