Sometimes a meal wakes you back up and reminds you that eating should be a pleasure. This Pesto Tuna Melt is one of those meals. Fresh, protein-packed tuna, bright and herbaceous pesto, and melty, cheesy provolone team up to bring you this decadent tasting sandwich. Y’all are going to want to bookmark this recipe.
Ingredient Substitutions
- Can I use store-bought pesto? Of course! It’s a great way to cut down on the prep time if you’re in a hurry.
- Not a fan of tuna? You can substitute shredded chicken, it will still be delicious!
- No fresh tuna loin? You can substitute high-quality canned tuna. Keep it sustainable—look for pole and line or troll-caught skipjack or albacore.
- No red onion? Substitute yellow onion.
- If you need a gluten-free bun: I recommend Udi’s. It’s the best I’ve found commercially available. Not the healthiest option, but if you only eat occasionally it’s really not the end of the world.
- No provolone? Sliced mozzarella or fontina would be a great option. Usually available at the deli counter.
Recipe Tips & FAQs
- Can I serve this cold instead of hot? Yes! Pesto tuna salad is delicious chilled on its own or scooped onto a salad if you don’t feel like turning on the oven.
- What if I don’t have a broiler? No problem. Use a toaster oven or bake at 400˚F until the cheese is melted and bubbling (about 8–10 minutes).
- Can I make this dairy-free? Yes—use a vegan pesto (no cheese) and swap in your favorite dairy-free cheese slices that melt well.
Serving Suggestions
- Make it a Combo Meal: Pair with a Salad with Roasted Tomato Dressing, or a Tomato Bisque
- Pile on the Veggies: Make it an open-faced sandwich and add seasonal Grilled Vegetables like zucchini and tomato
- Ditch the Potato Chips: Kale chips for the win when you need that crunch factor.
- Lighten Up: Forget the bun and cheese and serve a scoop of tuna salad on a bed of lettuce. It’s healthier and incredibly satisfying.
Storage and Shelf Life
Make Ahead: Pesto can be made up to a week in advance, and the tuna can be prepared up to 3 days before using.
Refrigerate: Pesto tuna salad will last up to 3 days in the refrigerator.
Freezer: Not recommended.
Reheat Instructions
Preheat the oven to 350˚F. Open up the sandwich and put both buns, toppings side up, on a sheet tray. Reheat for 8 minutes. Put the sandwich back together and enjoy.
Final Thoughts
There used to be a pizza shop in Cabbagetown called Village Pizza that served a fantastic version of this sandwich, and that’s where I first learned about it 20 years ago. Since they’ve closed down, and I’ve been gluten free for the past 10 years, I’ve adapted the recipe.
It’s a bit of an indulgence, so I don’t make it often—but every time I take that first bite, my senses perk up. It’s rich, flavorful, and so deeply satisfying. I’m pretty sure you’ll feel the same way.
Have you tried this recipe yet? I’d love to hear what you thought in the comments.
Pesto Tuna Melt
Ingredients
- For the Pesto:
- 1 lemon juiced, about 3 tablespoons
- ¼ cup extra virgin olive oil
- 1.25 ounce fresh basil roughly chopped (about 1 cup, loosely packed)
- 1 teaspoon garlic microplaned or grated
- 1 tablespoon roasted pine nuts
- ½ cup pecorino or parmesan cheese grated
- Sea salt to taste
- Freshly cracked black pepper to taste
- For the Tuna Salad:
- 1 teaspoon avocado oil
- ½ pound raw tuna loin
- 2 tablespoons red onion small diced
- ¼ cup red pepper small diced
- ½ cup mayo Duke’s or homemade
- For the Tuna Melt:
- 2 buns gluten-free
- 1 tablespoon butter room temperature
- 4 slices of provolone
Instructions
- Cook the Tuna: Preheat a medium skillet over high heat. Add 1 teaspoon of avocado oil. Season the tuna with sea salt and freshly cracked black pepper, then add it to the pan. Brown the tuna on both sides, then reduce the heat and continue cooking until the tuna is cooked through (internal temperature of 145˚).
- 1-inch thick steak: 3–4 minutes per side1 ½-inch thick steak: 5–6 minutes per side2-inch thick steak: 8–10 minutes per side, plus 2–3 extra minutes over indirect heat if needed
- Make the Pesto: Place the 3 tablespoons lemon juice, ¼ cup extra virgin olive oil, 1.25 ounces of basil, 1 teaspoon grated garlic, 1 tablespoon roasted pine nuts, ½ cup pecorino cheese, salt and pepper in a food processor.
- Pulse until the pesto is well combined. Store in an airtight container in the refrigerator for up to 3 days.
- Make the Tuna Salad: Once the tuna has cooled, flake it apart with your hands. Place it in a bowl and mix it with a 2 tablespoons red onion, 1/4 cup red pepper, 1/2 cup mayonnaise and the pesto. Season with salt and pepper and mix to combine. Store in a refrigerated airtight container for up to 3 days.
- Make the Sandwich: Brush the 2 buns with 1 tablespoon room temperature butter and place them cut side down on a griddle to lightly toast them.
- Preheat the broiler.
- Next place the buns on a baking sheet, toasted side up. Divide the provolone between the two top buns. On the bottom buns, divide the tuna salad. Place under the broiler, place the baking tray 3 to 6 inches below the broiler, and cook until the cheese starts to brown, and the tuna is warmed through, about 6 minutes.
- Remove from the broiler and serve immediately.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.