Meal Type, Sandwiches & Burgers, Appetizers

Open Faced Bell Pepper and Scallion Tuna Melt

When a classic tuna melt doesn’t do it for you, the Open Faced Bell Pepper and Scallion Tuna Melt loaded with herbs, lemon, fontina and Genova Tuna is exactly the kinda melt you can get on board with.


Original recipe courtesy of What's Gaby Cooking.

Total Time 4 Servings
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
6 5 5 0

Ingredients

  • 2 6-ounce Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans
  • 1 red bell pepper, small dice
  • 1 bunch scallions, thinly sliced
  • 4 tablespoons fresh chives, chopped
  • 3-4 tablespoons mayonnaise
  • 1 lemon, juiced
  • ½ teaspoon red pepper flakes
  • 1 baguette, cut into 4 long slices
  • Olive oil
  • 1 clove garlic
  • Sliced fontina cheese
  • Kosher salt and freshly cracked black pepper

Directions

  1. In a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, mayo, lemon juice and red pepper flakes and gently stir to combine.
  2. Turn the oven to broil.
  3. Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil. Place under the broiler for 2 minutes until just starting to toast. Remove and rub the bread with the clove of garlic.
  4. Divide the tuna mixture on top of each piece of bread and top with thin slices of the cheese. Transfer back into the oven and broil for 1-2 minutes until the cheese has melted. Remove from the oven, top with additional scallions, season with salt and pepper and serve.