Sandwiches, SeafoodMalia Howe

Sundried Tomato Tuna Melts with Goat Cheese

Sandwiches, SeafoodMalia Howe
Sundried Tomato Tuna Melts with Goat Cheese

At the risk of everyone thinking my cooking abilities are limited to quinoa casseroles and grilled cheese sandwiches, I am going to share this recipe. What can I say? I am a very routinized person, and sometimes I just get into a pattern. Couple that with my previously mentioned desire to clean out my pantry, and you have several similar dishes packed into a short span of time. This is real life, people. Pardon my transparency.

I have actually made these particular tuna melts before, and really thought I posted about them. After scanning through the blog (since I haven't updated my post labels in forever), I don't see it. So if I have already posted this, please forgive me. This is a fast dinner that has  impressive gourmet taste with just a few ingredients.

Sundried Tomato Tuna Melts with Goat Cheese

-adapted from

Makes 3-4 sandwiches

  • 1 large pkg of albacore tuna (or whatever you have. I like the pouches because there is nothing to drain)
  • 2 T sundried tomatoes (oil-packed would be nice, but I had some great dry ones from
  • Trader Joe's that I really needed to use)
  • 1-2 T. balsamic vinegar (depending on your level of love for the stuff. Mine is high.)
  • 1 T. good olive oil (I used more because my sundried tomatoes were not oil packed and we needed a bit more flavor. I have some awesome basil infused oil from a local store, so I used that)
  • Dijon mustard
  • goat cheese to taste (1/4-1/3 cup total--the stuff is strong. You can use the log or the crumbles)
  • sourdough or whole grain bread--something sturdy, I wouldn't use a soft plain sandwich bread.
  • greens of your choice--spinach, or baby kale (I used this because I had some already washed from yesterday's salad).


Mash the tuna and sundried tomatoes together with a fork. Stir in the oil, balsamic, and salt/pepper to taste. You will get a gross-looking mixture like this.

On one side of one slice of your bread (you should lightly butter the other side of both pieces of bread for grilling purposes), spread a little dijon mustard--approx a teaspoon or so. Top with the tuna mixture, some greens, an extra drizzle of balsamic if you so desire, and a few crumbles of goat cheese. Go easy on the goat cheese unless you love the flavor. It is definitely distinct.  Add the top slice of bread and grill in a hot pan until warm and toasty. I like my grilled sandwiches with cold, crunchy raw veggies and a bit of Greek yogurt dip these days. Enjoy!