This is the best tuna melt I’ve ever tasted — a Mediterranean twist with artichokes, sun-dried tomatoes and olives, topped with mozzarella and a drizzle of balsamic glaze. It’s simple, fast and delicious.
I hope you had a great weekend. I’m excited to share this quick, flavorful recipe that works perfectly for a speedy lunch or snack any day of the week.
This isn’t your average tuna melt. Fennel seeds, oregano, artichokes, sun-dried tomatoes and olives add bright Mediterranean flavours that elevate the classic. The combination of jarred and canned ingredients packed in olive oil means the mix comes together without extra oil, while the fennel seeds add an unexpected aromatic note.
Start by toasting one side of each slice of crusty bread under the grill. I usually use wholegrain, but a fresh Tuscan white loaf has an irresistible aroma and works beautifully here.
In a bowl, roughly chop the artichokes and sun-dried tomatoes, then add drained tuna, chopped basil, fennel seeds, oregano and a pinch of salt and pepper. Mix until everything is combined — no extra oil needed because the tuna, artichokes and sun-dried tomatoes are in olive oil.
Lay a small handful of arugula (rocket) on the un-toasted side of each slice, then spread the tuna mixture evenly over the leaves. Top with good-quality mozzarella and return the slices to the grill until the cheese melts, turns golden and bubbles.
Finish with a light drizzle of balsamic glaze for a touch of acidity and sweetness that makes the sandwich special.
Done — simple, fast and delicious.
If you try this recipe or any others from the blog, please leave a comment — I love hearing how they turn out. Follow me on social media to see more recipes and updates.
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Mediterranean Tuna Melt
By Emily
Ingredients
- 4 slices crusty white bread medium size
- 160 g tinned tuna, in olive oil, drained
- 50 g artichokes, drained
- 50 g sun-dried tomatoes, drained
- 80 g mozzarella
- 1 small handful basil (around 3g)
- 1/2 tsp fennel seeds
- 1/2 tsp dried oregano
- 1 small handful arugula / rocket
- 1 pinch salt and pepper
- 1-2 tsp balsamic glaze
Instructions
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Toast one side of each slice of bread under the grill. Keep the grill on for later.
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Roughly chop the artichokes and sun-dried tomatoes. Combine them in a bowl with drained tuna, fennel seeds, oregano, and basil. Season with salt and pepper and mix well.
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Place a small handful of arugula on the untoasted side of each slice. Divide the tuna mixture evenly over the arugula, then top with mozzarella.
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Grill until the mozzarella is melted, golden and bubbling. Drizzle with balsamic glaze and serve immediately.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, choose quality brands for better flavour.
- Vegetable sizes are medium unless noted.
- All recipes are tested using a fan (convection) oven unless specified.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Calories: 217kcal
Nutrition information is an approximation.
Did you try this recipe?
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