Food & Cooking Recipes Ingredients Seafood Recipes Emeril's Kicked-Up Tuna Melts 3.6 (237) 16 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 20 mins Servings: 4 Little ones will have fun measuring and mixing ingredients for the tuna melts. Ingredients 4 cans (5 ounces each) solid white tuna packed in water, drained ⅓ cup mayonnaise, plus more for spreading ¼ cup finely chopped red onion 4 teaspoons capers, rinsed and drained 1 tablespoon fresh lemon juice ½ teaspoon coarse salt 1 teaspoon ground pepper ¼ teaspoon dried oregano, crumbled between your fingers 4 slices crusty bread 8 thin slices tomato 4 slices provolone Directions Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined. 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. Cook's Notes Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd. This recipe is adapted from Emeril Lagasse's book, Emeril 20-40-60. Originally appeared: Everyday Food, May 2010 Rate It PRINT