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Tuscan Tuna Melt

These tuscan tuna melts are a modern way to enjoy a tuna sandwich, with peppery arugula, melty cheese, pickled onions and sun dried tomato spread!
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  • 6 ounces albacore tuna packed in water
  • 1 tablespoon olive oil
  • 3 tablespoons chopped fresh herbs, oregano, basil, parsley, thyme
  • pinch of salt
  • pinch of freshly cracked black pepper
  • 1 6 ounce jar sun dried tomatoes
  • 4 slices manchego cheese
  • 2 cups arugula greens
  • quick pickled onions, for serving
  • 4 slices of your favorite bread
  • softened butter, for spreading


  • In a bowl, mix the tuna with the olive oil, fresh herbs, salt and pepper. Stir until combined. You can also just buy the tuna packed in olive oil, but I like having a little more control over the oil situation!
  • To make the sun dried tomato spread, drain the tomatoes from the olive oil in the jar. Add the tomatoes to a food processor and blend until pureed.
  • To make the sandwiches, spread a tablespoon of the tomatoes on one (or both!) sides of the bread. Heat a large skillet over medium heat. Spread the outsides of the bread with softened butter.¬†Assemble the rest of the sandwich by adding 1 or 2 slices of cheese, a scoop of the tuna, a few pickled onions and a handful of arugula on one slice. Cover it with the other slice of bread.
  • Cook the sandwich in the skillet until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!

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