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Tuna Melt Nicoise

Tuna Melt Nicoise

  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 sandwiches


  • 4 (6-ounce) cans solid white tuna packed in water, drained
  • 1/2 cup kalamata or other brine-cured black olives, pitted and minced
  • 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 2 hard boiled eggs, chopped
  • 1 tablespoon plus 1 teaspoon capers, drained
  • 1 tablespoon plus 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 4 slices rustic white bread, or other dense white bread
  • 2 medium tomatoes, sliced, or 8 tomato slices
  • 4 ounces provolone cheese, thinly sliced


  • Preheat the broiler and position the oven rack about 6 inches from the broiler unit.

  • Combine the tuna, olives, mayonnaise, red onion, eggs, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.

  • Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with the sliced  provolone.

  • Place sandwiches on a baking sheet and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.

    Serve hot.