Close-up of Tuna Melts , as seen on The Pioneer Woman, Season 18.

Classic Tuna Melts

butter, softened

(sandwich-size) English muffins, halved

solid white tuna, drained

artichoke

mayonnaise

kalamata olives, chopped

whole-grain mustard

dill

hot sauce

celery,

scallions, finely chopped

lemon

salt and black pepper

Swiss cheese

Roma tomato, sliced

chives

Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.

Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.

Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.

This was a special treat for my family. Thank you, they loved this!! 

This was so good, Ree! You've outdone yourself. The artichokes, kalamatas, and Swiss are what makes these unique and delicious.

Very flavorful but had to eliminate the english muffins so I made a stuffed baked potato tuna melt! It took more than 16 minutes but worth it!

Super easy in a pinch out of the pantry &amp; fridge.  I’m not a tuna eater at all so making is a challenge as I typically sample in preparation but, I toughed it out and I’ve got to say - this was good.  First time I’ve made tuna salad in 23 yrs. of marriage and husband loved it.  Thumbs up!<br /><br />PS - I cut recipe in 1/6 because I only had one can of tuna. 🙂

I think the ingredient amounts in this recipe are off...2-12oz. cans tuna for 3 people???  I used a 6-ounce can and cut the rest of the ingredients in half for 2 of us and STILL had leftover tuna salad.  It's a different and good tuna salad...I just think the recipe needs reviewing.

Delicious!! We'll definitely make this again.

Love love it! My husband just doesn't like a lot of bread so I used 1 slice of sourdough bread put the tomatoes under the Swiss cheese and all he did was just go yum yum yum! 😋

These were excellent. We all enjoyed the addition of artichokes. I omitted the olives because I don’t like them, and even so it was delicious!

This recipe was great.  I love tuna melts and this one provided me a new twist on my old version.  The addition of artichoke hearts and kalmata olives was a tasty addition.

Best Tuna melts I ever made. My husband just loved these. Super easy and so tasty. This will be the only way I make tuna salad now.

Very easy and delicious meal. I served with a splash of hot sauce to get the infusion of flavor. I was able to make 10-12 small open-faced sandwiches with this recipe. I believe it lists only 3 servings on the site.

I used water packed tuna and added spicey pickles.  Also, used half sour cream and mayonnaise.  This was really good - and it was funny how it got better the more you tasted the artichokes and olives - which is different from what my usual tuna salad.

Looks really good and easy didn’t make going to have to try this one

This was delicious!! Best tuna melt I’ve ever had!

I'm not a fan of tuna so I made this with canned chicken. It was delicious. I'm also doing low carb so left off the English muffin.  I will serve this to friends/family with the muffin. 

I made this minus the English muffins because I'm doing low carb, and it was absolutely DELICIOUS! I don't know that I ever would have thought to try that combination of ingredients in a tuna salad, but they work perfectly together. Ree Drummond, The Queen of Hyperbole, is my idol...I love her so much! :) 

I’ve never put artichokes or olives in my tuna salad but I loved!  Great flavors &amp; so simple!  Oh &amp; you can never go wrong with English muffins &amp; Swiss cheese!  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/5/54/543/5431/5431480

Ree's mouthwatering comfort food lunch features a creamy tuna mixture, English muffins and melted cheese.

classic tuna melts

Cook Time: 16 minutes

Total: 16 minutes

Servings: 3

Author : Ree Drummond

Ingredients

Instructions

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