Tuna Melt on Rye

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The article “Tuna Melt on Rye” first appeared on Full Time Chef on January 31, 2013.

Tuna melt on rye is one of those classic combinations. Unfortunately, I didn’t own one until a few years ago. That sandwich changed my life. Well, I guess relatively speaking. You see, I never liked tuna sandwiches until that day. Tuna on rye changed all that. Suddenly, the tuna was full of wonderful flavors that I hadn’t noticed before. The combination was heavenly and I fell in love with it after just a few bites. Hello tuna! Where have you been in my life? I never thought I would see the day when I crave a tuna sandwich, and now I do. My favorite seasoning for tuna is the lemon dill combo. Um!

Tuna Melts on Rye: Tuna seasoned with fresh dill and tomato slices, stacked on rye bread with bubbly melted cheese

production time: <15 minutes
yield: 4 sandwiches

raw material

2 cans albacore tuna (preferably in olive oil)
2 tbsp mayonnaise
1/2 red bell pepper, diced
2 tbsp diced red onion
salt and pepper
1 lemon, juiced
2 tablespoons fresh dill, chopped
1 tomato, sliced
8 slices rye bread
8 slices melted cheese (cheddar, mozzarella, provolone, swiss, or muenster)


1. In a small bowl combine tuna, mayonnaise, bell pepper, lemon, and dill. Season with a little salt and pepper.

2. Spread the rye flakes on a baking sheet. Preheat broiler.

3. Spread some tuna, a slice of tomato, and top with a slice of cheese to melt.

4. Place under broiler until cheese melts and starts to brown.

Close up of tuna melted on rye

cooking class

Most ovens have a function called a broiler. It usually sits on top of the oven. If you have a gas oven (not a stove, an oven), this can be removed from the drawer below the oven. I have two. Think of it like an upside-down grill. It can even be a flameless grill if you have an electric oven. nice, right? The heating element gets very hot, cooking food from above.