Greek Tuna Melt

Figs & Feta’s Greek Tuna Melt is tangy, lemony and rich with the fresh and savory flavors of the Mediterranean.

This post is sponsored by Genova. Genova provided me with free Genova products for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are mine.

Greek-Tuna-Melt-|figsandfeta.comI am always excited to try products new to me and even more excited to accept the challenge of working a product into a Greek or Mediterranean dish (see: Greekify!) So when I received a gorgeous and generous gift basket from Genova Seafood I couldn’t wait to get started in the test kitchen. After opening a can of Genova tuna I knew immediately that the savory tuna and olive oil it was packed in would add an amazing Mediterranean touch to a Greek Tuna Melt.

Greek-Tuna-Melt|figsandfeta.comThe earliest published recipe for the tuna melt is found in Ida Baily Allen’s Best Loved Recipes of the American People, published in 1973. The recipe is titled “Tuna-Cheese Grilled Open Sandwich.” Today, tuna melts are an American diner classic.

My husband is a tuna-melt addict. They way I am with Pastichio and Mousaka always ordering them in a restaurant or diner; he is with the tuna melt. If I were to guess the thing that fascinates him the most is that every diner and restaurant has its own unique version of the sandwich. Warmed between two pieces of bread, or open faced? Lots of mayo, or very little at all? Pickles, relish or hard-boiled egg? Rye bread or whole wheat? There are indeed many variations to the Tuna Melt mainly because there are so many variations and recipes for tuna salad.

Today, I’m officially adding yet another variation to the mix. In keeping in line with the Greek and Mediterranean theme I’m serving it on none other than fresh pita bread and topping it with a mild Greek cheese called Kefalotyri. The taste of this goat’s milk cheese popular in Greece and Cypress is similar to Gruyere and it melts perfectly on top of this savory Greek tuna salad.

Greek-Tuna-Melt-|figsandfeta.comGenova Yellowfin tuna is of premium high quality, packed in pure olive oil with no additives or preservatives. It is certified wild-caught, ensuring their supply is safe and sustainable, naturally high in protein and Omega-3 and naturally Gluten-Free which makes is a perfect ingredient for a Mediterranean diet.

Genova Giveaway BasketOh- and guess what? Genova Seafood has graciously offered another gift basket for me to give to YOU! All you need to do is answer the question in the comment section for a chance to win this gift basket. Winner will be chosen at random on Monday, June 8, at noon EST  at noon PST! 

Question: When you make tuna salad, what is your favorite ingredient to mix in?

Ready to give this recipe a try? Here’s a $1 off coupon just for you!

Greek Tuna Melt
Serves 4
Figs & Feta’s Greek Tuna Melt is tangy, lemony and rich with the fresh and savory flavors of the Mediterranean.
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Prep Time
20 min
Total Time
28 min
Prep Time
20 min
Total Time
28 min
Ingredients
  1. 2 cans (5 ounces each) Genova Tuna packed in Pure Olive Oil
  2. ¼ cup chopped red onion
  3. ¼ cup chopped red bell pepper
  4. ¼ cup finely chopped Kalamata olive
  5. ¼ cup chopped sundried tomatoes
  6. ¼ cup chopped Greek pepperoncini
  7. ¼ cup roughly chopped artichokes (canned)
  8. ¼ cup mayonnaise
  9. 2 tablespoons spicy mustard
  10. Juice of ½ lemon
  11. 1 teaspoon dried oregano
  12. Salt and pepper to taste
  13. 4 small or medium sized pita rounds
  14. 1 cup grated Kefalotyri cheese
  15. Italian flat leaf parsley (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine Genova Tuna, red onion, red bell pepper, Kalamata olives, sundried tomatoes, Greek Pepperoncini, artichokes, mayo, spicy mustard, lemon juice, oregano, salt and pepper in a medium bowl.
  3. Mix gently to combine.
  4. Place pita bread on a large cookie sheet lined with parchment.
  5. Divide the tuna salad mixture evenly onto the 4-pita rounds.
  6. Place the pan in the oven for 5 minutes just to heat through.
  7. Remove the pan from oven and cover each round with ¼ cup grated Kefalotyri cheese.
  8. Switch the oven to Broil, and place the pan back into the oven for 2-3 minutes.
  9. Watch your tuna melts so they do not burn!
  10. Remove and serve topped with Italian flat leaf parsley (optional).
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Greek-Tuna-Melt-|figsandfeta.com

Greek-Tuna-Melt-|figsandfeta.comPreheat oven to 375 degrees. Combine Genova Tuna, red onion, red bell pepper, Kalamata olives, sundried tomatoes, Greek Pepperoncini, artichokes, mayo, spicy mustard, lemon juice, oregano, salt and pepper in a medium bowl.

Mix gently to combine.

Greek-Tuna-Melt-|figsandfeta.comPlace pita bread on a large cookie sheet lined with parchment. Divide the tuna salad mixture evenly onto the 4-pita rounds. Place the pan in the oven for 5 minutes just to heat through.

Greek-Tuna-Melt-|figsandfeta.com

Greek-Tuna-Melt-|figsandfeta.com

Greek-Tuna-Melt-|figsandfeta.comRemove the pan and cover each round with ¼ cup grated Kefalotyri cheese. Switch the oven to Broil, and place the pan back into the oven for 2-3 minutes.

Greek-Tuna-Melt-|figsandfeta.comWatch your tuna melts so they do not burn! Remove and serve topped with Italian flat leaf parsley (optional).

Greek-Tuna-Melt-|figsandfeta.com

©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!

If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!

31 thoughts on “Greek Tuna Melt

  1. rozpaige says:

    When mixing a tuna salad the most important ingredient for me to use is extra virgin olive oil! Thank you for the giveaway opportunity!

  2. Irene says:

    I like to use a small amount of relish!
    I add the tuna salad over greens with chopped cherry tomatoes and cucumbers and of course drizzle evoo!

  3. Tara A. says:

    My secret is a dash of my friends Key Lime Habenero hot sauce. It gives even the most basic tuna/mayo mix a zesty zip!

  4. Marion says:

    In addition to diced celery, I add in celery seed, dried thyme leaves, and a squeeze of lime!
    Unfortunately, I am deathly allergic to dill!!

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