Luxe Recipes

Yellowfin Tuna Melt

Yellowfin Tuna Melt

This updated take on the humble Tuna Melt comes together relatively quickly and yet it makes for an impressive brunch dish for a crowd. Somewhere between a Croque-monsieur and a Tuna Melt, the sandwich is built on a thick crusty slice of bâtard with a fresh tuna salad with capers and celery mounded on top. Covered in aged Comté, and served with a zingy lemon aïoli, this is how the French would do a Tuna Melt.

FEATURING: Fresh Bigeye Tuna
Fresh Bigeye Tuna (Custom Cut) Qty: $59.00 / LB

Openfaced tuna melt with a fresh tuna salad covered in Comté cheese and a zingy lemon aïoli. #sandwich #tuna #LuxeGourmets #food #recipe #foodporn

Makes 2 open-faced sandwiches

Category: Entree

Preparation time:

Cooking time:


  • 2 tablespoon mayonnaise
  • 1/2 lemon zested with microplane
  • 2 teaspoons lemon juice
  • 1/2 teaspoon whole-grain mustard
  • 2 grams garlic, grated
  • 180 grams Yellowfin Tuna
  • 4 grams celery, chopped
  • 2 teaspoons capers
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • black pepper
  • 2 slices bâtard or other large crusty bread, sliced 3/4-inch thick
  • 30 grams shredded Comté cheese (aged at least 12 months)
  • minced parsley for garnish


  1. Move your oven rack to the top position and pre-heat your broiler.
  2. To make the aioli, whisk together the mayonnaise, lemon zest, lemon juice, mustard, and grated garlic. Cover and refrigerate while you make the sandwich.
  3. Chop the tuna using a sharp knife into small pieces and add to a bowl along with the celery, capers, olive oil, salt and pepper. Stir to combine.
    chop tuna to small piecescombine tuna with celery capers olive oil salt and peppers
  4. Split the tuna mixture between the two slices of bread, pressing down so it forms an even layer of tuna from edge to edge.
    split the tuna mixture between two slices
  5. Split the Comté between the two sandwiches and then place both on a baking sheet. Put the sheet in the oven and broil until the cheese has melted and formed a brown crust on top. The tuna should be medium rare.
    put Compte on the sandwiches and bake
  6. Garnish the tuna melts with minced parsley and serve with the lemon aioli.
    garnish the tuna melt and serve
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