Parmesan Crusted Spicy Tuna Melt

Kim Biegacki


A new twist on a traditional tuna melt that had my taste-buds talking to me. I wanted it spicy and so I wasn't sure if the horseradish would work but it was a success...such a nice spicy/peppery flavor added to my tuna melt. I love, love, love horseradish and the hotter the better. It's for sure to open up your breathing and give you clear sense of smell when you have a good horsey sauce. My Dad tells me stories all the time about how Grandma "Bubba Karski" --would grow horseradish to can it. It was so hot they had to wear gloves during prep time. This made for a perfect dinner tonight!

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2 people


5 Min


10 Min


Pan Fry


1 can(s)
tuna, albacore -- drained
4 slice
1/2 c
cheddar cheese, shredded - extra sharp (cracker barrel is an excellent brand)
1/4 c
parmesan cheese, grated
1-2 small
green onion, chopped
1-2 tsp
lime or lemon juice
2 Tbsp
pickle relish, sweet
3 Tbsp
3-4 Tbsp
horseradish sauce
2 Tbsp
onion, minced or chopped
3 - 4 Tbsp
1 tsp
herbes de provence
1 pinch
salt and pepper

Directions Step-By-Step

Mix up your tuna, pickle relish, horsey sauce, spices, onion and green onion, lime or lemon juice....taste and see if you need more salt and pepper. ---- I wanted this spicy so I added 4 tbsp of horsey at least. This is all estimate cause I made it for the first time tonight. I LOVE horseradish! It's good for you too.
Butter your bread and then sprinkle on your Parmesan and pat it down into the butter. Assemble your sandwich with a little sharp cheddar first, then your tuna mix and then more with other slice of bread.
I cooked this up in my Ninja Cooking System but it could easily be pan fried or on the griddle too. The Parmesan give this an incredible crunchy good.
Cook 3 - 5 minutes on each side with a medium heat. If you want add a little oil to pan if you think that the butter isn't enough.
Slice up and serve with a yummy salad or some yummy fresh veggies, salad, chips or dill pickles....just delish.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Fish
Regional Style: American