Tuna Melt With Spanish Flavors

“Not your ordinary tuna melt.”

Ingredients Nutrition

  • Tuna and Red Pepper Spread
  • 6 ounces chunk white tuna packed in oil, drained
  • 1 roasted red pepper, peeled and chopped (from a jar is fine)
  • 12 onion, chopped
  • 4 -6 tablespoons mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 -2 teaspoon paprika (preferably Hungarian or Spanish)
  • lemon juice
  • salt
  • pepper
  • Sandwiches
  • 8 slices sun-dried tomato bread
  • 8 ounces aged gouda cheese (may use Jack or white cheddar)
  • olive oil, for brushing the bread


  1. Make the tuna mixture: In a medium bowl, break up the tuna using a fork; mix in the red pepper, onion, mayonnaise, olive oil, paprika, a few drops of lemon juice, salt, and pepper; adjust amount of mayonnaise to reach a nice thick consistency.
  2. Make the sandwiches: lay out 4 slices of bread; top each with ¼ of the cheese; top with the tuna mixture, then with the remaining bread.
  3. Brush the outside of the sandwiches lightly with olive oil.
  4. Heat a heavy nonstick skillet over med-high heat; add in sandwiches (do this in batches).
  5. Weight them down with the bottom of a heavy frying pan, not to press them but to hold the tops on and keep them flat while the cheese melts.
  6. Decrease heat to medium; cook on the first side until the bread is crisp and golden; then turn over and repeat.
  7. Lift the weighting pan every so often to check on the cheese—when it melts, you can tell because a little bit will ooze out and when the bread is gold and crisp, remove sandwich from the pan.
  8. *If the bread is getting too dark before the cheese melts, decrease the heat.

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