How do you make a better lunch with canned tuna? Start with seasoning that adds depth, then put it on crisp bread with melted cheese. That is what takes canned tuna from basic to satisfying.
Canned tuna is shelf-stable, versatile, and high in protein, but mayo alone does not do much for it. Our Pep’s Chicken Rub helps with that. It adds savory flavor and a little lift, so the tuna tastes fresh and less fishy.
Recipe Summary
Serves: 2
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Best For: lunch, quick dinner, pantry meal
Ingredients
- 1 (5-ounce) can tuna, drained
- 2 to 3 tablespoons mayo
- 1 to 2 teaspoons Pep’s Chicken Rub
- 1 teaspoon Dijon mustard
- 2 slices sturdy bread
- 1/2 to 3/4 cup shredded cheddar, Monterey Jack, or provolone
- 1 tablespoon butter or olive oil for the bread
- salt and pepper, if needed
Instructions
1. Make the tuna mixture
In a bowl, mix the tuna with the mayo, Pep’s Chicken Rub, and Dijon. Taste and add salt and pepper if needed.
2. Prep the bread
Butter or lightly oil the bread, then place it on a sheet pan or toaster oven tray.
3. Build the melts
Pile the tuna mixture onto the bread and top with the cheese.
4. Melt and crisp
Toast in a hot oven or toaster oven until the cheese melts and the edges of the bread turn crisp.
5. Serve hot
That is it.
Why This Works
Canned tuna needs seasoning to taste like more than mayo on bread. The rub gives it savory depth, and the crisp bread with melted cheese turns it into a solid lunch.
Kitchen Notes
Use sturdy bread so it holds up once the topping heats through.
If you want a little crunch in the filling, chopped celery works well here.
Kitchen Variations
- use English muffins instead of sliced bread
- swap in provolone for a milder cheese
- add tomato, onion, or pickles
- add a little hot sauce if you want more kick
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