Tuna Melt Baguette Recipe

Name: TOUS les JOURS Bakery & Cafe-Mason Cincinnatis Tuna Melt Baguette Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz canned tuna (packed in water), drained; 0.5 cups mayonnaise; 1 tbs Dijon mustard; 0.25 cups red onion, finely diced; 0.25 cups celery, finely diced; 1 tsp lemon juice; 1 tsp capers, drained and chopped (optional); 1 tbs fresh dill or parsley, chopped (optional); 3 tsp salt; 0.5 tsp black pepper; 1 each small baguette (about 10–12 inches); 2 tbs butter, softened; 1 tsp olive oil (for toasting); 0.5 cups sliced tomato (optional); 1 cups cheddar cheese, grated or sliced; 0.5 cups mozzarella or provolone (optional, sliced); 0.25 tsp smoked paprika (optional)

Inspired by TOUS les JOURS Bakery & Cafe-Mason Cincinnati

Time30m

Serves4

Make Tuna Melt Baguette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna Salad

12 oz canned tuna (packed in water), drained

1/2 cups Mayonnaise

1 tbs Dijon mustard

1/4 cups red onion, finely diced

1/4 cups celery, finely diced

1 tsp ReaLemon lemon juice

1 tsp capers, drained and chopped (optional)

1 tbs fresh dill or parsley, chopped (optional)

3 tsp Celtic sea salt

1/2 tsp black pepper

Baguette & Assembly

1 each small baguette (about 10–12 inches)

2 tbs butter, softened

1 tsp olive oil (for toasting)

1/2 cups sliced tomato (optional)

Cheese & Finish

1 cups cheddar cheese, grated or sliced

1/2 cups mozzarella or provolone (optional, sliced)

1/4 tsp smoked paprika (optional)

Method

Tuna Salad

Open and drain the canned tuna well. Transfer tuna to a medium mixing bowl and break up chunks with a fork so the mixture is flaky.

Add mayonnaise, Dijon mustard, finely diced red onion, diced celery, lemon juice, chopped capers (if using), and chopped fresh herbs into the bowl with tuna.

Season with salt and black pepper. Stir until fully combined and taste; adjust seasoning with more salt, pepper, or lemon juice as desired.

Set tuna salad aside while you prepare the baguette and preheat the oven or broiler.

Baguette & Assembly

Preheat oven to 425°F (220°C) for toasting, or set oven broiler to high if you prefer a quicker melt and crisp top.

Slice the baguette in half lengthwise. If it is very thick, you can split it into two open-faced halves; otherwise leave as one long sandwich and toast open-faced later.

Lightly brush the cut sides of the baguette with softened butter and a little olive oil. This ensures a golden, crisp surface when toasted.

If using tomatoes, arrange tomato slices in a single layer on the cut side of the baguette. Lightly season tomatoes with a pinch of salt and pepper.

Spoon the prepared tuna salad evenly over the baguette halves, spreading to the edges but leaving a small border so the filling doesn't spill out.

Cheese & Finish

Evenly distribute grated cheddar across the tuna-covered baguette. If using, add slices of mozzarella or provolone on top of the cheddar for a milder, gooey melt.

Sprinkle smoked paprika lightly over the cheese for a subtle smoky flavor, if desired.

Place the assembled baguette on a baking sheet. For a crisp top and well-melted cheese, bake in the preheated 425°F (220°C) oven for 8–10 minutes until cheese is bubbly and edges of the bread are crisp. Alternatively, place under the broiler 3–5 inches from heat for 2–4 minutes—watch closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Slice into individual portions with a serrated knife and serve warm.