Saturday Night Tuna Mexi-Melts

So, you’ve been out all day on Saturday, gathering presents for various upcoming events, being very efficient about the whole thing, and then you realize something. You’ve forgotten to pull out some chicken for the tasty curry skewers you had planned for tonight’s dinner. What now, hotshot? Do you risk defrosting meat in the microwave until it turns a haunting pinkish-gray? OR–do you root around the pantry for something fun on the fly?

Yeah, I chose Option 2.


  • 1 baguette or other crusty but decent sized bread
  • 2 cans tuna (10-12 oz total)
  • 3/4 cup salsa
  • 1/4 cup mayonnaise
  • Salt and pepper
  • 4 oz white cheddar, shredded
  • Fresh parsley, roughly chopped

Preheat broiler to high (or set oven to broil). Wait a bit, then, in a bowl, mix together tuna, salsa, and mayonnaise. Add salt and pepper to taste. Slice bread in half lengthwise (like you would for a french bread pizza). Spread tuna mixture atop bread slices and place on a baking pan. Once broiler is heated, top bread lengths with cheese. Broil bread in oven until cheese is bubbly and corners of bread get dark brown and crispy. Remove from heat, allow to cool slightly, sprinkle with chopped parsley, and cut into points for easy eating. You can also hit it with some Cholula or other hot sauce for an extra kick.

Serves 2-3. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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4 Responses to Saturday Night Tuna Mexi-Melts

  1. This look amazing! I love simple and delicious meals.

  2. Mom says:

    I made these (using bolillos instead of baguette) and your dad proclaimed them “super awesome” and then asked when can we have them again.
    Needless to say, they are on a regular rotation here especially during this Lenten season. Good job!

    • saladcheese says:

      I have to admit, the salsa-plus-mayonnaise notion gave me a little pause a first, but it was indeed “super awesome,” not to mention very easy and satisfying. These also work well if you gave up “putting effort into things” for Lent. 🙂

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