Apple, Cheddar and Tuna Melt

Quite possibly our favourite tuna melt!
  • Prep time 10 mins
  • Cook time 2-3 mins
  • Yields 2-3

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  • Recipe Attribution Barbara-jo McIntosh (from Tin Fish Gourmet, with permission)


  • 1 170 g tin tuna, drained
  • 1 Tbsp (15 mL) mayonnaise
  • 1 tsp (5 mL) lemon juice
  • ¼ cup (50 mL) celery, diced
  • ¼ cup (50 mL) red onion, diced
  • 1 Granny Smith apple, peeled and chopped into small cubes
  • fresh ground black pepper
  • sourdough baguette
  • ¾ cup (175 mL) cheddar cheese, grated


  • medium sized bowl
  • measuring cup and spoons
  • cutting board and knife
  • grater
  • cookie sheet


  1. Place tuna in medium-sized bowl.
  2. Add mayonnaise (you may want a little more than my desired amount), lemon juice, red onion, celery and apple.
  3. Grind the pepper in to taste. Combine well.
  4. Slice 8 slices from the baguette, about 1/2 –inch (1 cm) thick.
  5. Cover baguette slices with the mixture, then sprinkle each slice with the cheddar cheese.
  6. Place rack on top portion of oven and turn on broiler.
  7. Place the slices on a cookie sheet and put under broiler for 2 to 3 minutes. You want your cheese to be bubbly and brown but not burnt, and you want the slices to be warmed through.

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