My All-Time Favorite Lunch Is Ready in 15 Minutes

A classic tuna melt is one of my favorite lunchtime orders from old-school diners. They’re definitely easy enough to make at home, but to be honest, I practically never do anymore. That’s because over the years, my at-home version has morphed into this lighter, brighter tartine-like version of a tuna melt. It’s no less cozy than the classic, but it’s even faster to whip up and feels a little fancier.

I combine a single can of tuna with a bit of lemon zest and juice, a spoonful of Dijon mustard, and some capers for a mayo-free tuna salad that’s still nice and creamy thanks to the mustard. The mixture divides between two slices of bread perfectly, and I shower both generously with cheese before they’re broiled until melted, gooey, and bubbling.

It’s the perfect quick and comforting lunch for me and my husband, or a speedy yet lazy dinner when paired with a green salad or cooked vegetable like sautéed asparagus or broccoli.

The Key Ingredients

Since the ingredient list is so short here, the quality of the tuna plays a role in the final result. I always opt for oil-packed tuna (preferably olive oil) because it’s consistently more flavorful, tender, and moist. When draining the tuna, I keep it a little oil-slicked, which means there’s no need to add extra oil to the tuna mixture.

That said, you can use water-packed tuna if that’s your preference or it’s all you have in the pantry. If you do, add a drizzle of olive oil to the bowl when combining the tuna with the other ingredients.

As for the cheese, while I recommend nutty Gruyère or salty cheddar for these toasts, truly any cheese that melts well will work. Try Comté, Emmental, Swiss, Monterey Jack, provolone, or fontina. And you can use pre-shredded cheese if you don’t feel like grating your own.

How To Make My 15-Minute Tuna Melt Toasts

To make two servings, you’ll need:

• 1 (5 to 7-ounce) jar or can oil-packed tuna
• 1 small lemon
• 1 tablespoon rinsed and drained capers
• 1 tablespoon Dijon mustard
• 2 slices crusty bread, such as sourdough
• 3/4 cup shredded Gruyère or cheddar cheese
• Freshly ground black pepper, for serving

Preheat your broiler to high with an oven rack 6 to 8 inches underneath (or fire up your toaster oven).

Lightly drain the tuna, leaving it still a little oil-slicked, and add it to a small bowl. Zest half of the lemon, then cut in half and juice one half. Save the other half for another use. Add the lemon zest, lemon juice, capers, and Dijon to the bowl with the tuna and stir to combine.

Place the bread slices on a baking sheet and divide the tuna salad between them, spreading it into an even layer. Sprinkle the cheese evenly over the top. Broil the toasts until the cheese is melted, bubbling, and browned in spots, 5 to 10 minutes. Garnish with freshly ground black pepper and serve immediately.

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