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Tuna Melts with Smoked Gouda

Tuna Melts with Smoked Gouda

2 servings

Retro? Yes. Delicious? Absolutely. This diner favorite gets a lift from starting with a really good tuna salad and topping it with a heap of smoked gouda. Stirring a handful of cheese into the tuna mixture helps hold it together and keeps it very moist.

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  • spring onions, finely chopped
  • (5 ounce) cans tuna packed in oil, drained
  • small celery rib, finely chopped
  • 1 tbsp caper, rinsed and coarsely chopped
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • cups shredded Castello Smoked gouda cheese, divided
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper
  • thick slices rustic bread
  • 2 tbsp butter, softened
  • pinch smoked paprika, for dusting


Combine tuna, scallions, celery, capers, mayonnaise, mustard and ¼ cup shredded smoked gouda in a bowl. Stir gently but thoroughly to combine. Season to taste with salt and pepper.

Preheat the broiler. Butter both sides of the bread and arrange in a broiler pan or baking sheet. Broil, flipping once, until golden brown, 2–3 minutes per side.

Divide the tuna mixture evenly between the toasts, spreading it all the way to the edges. Sprinkle the remaining shredded gouda evenly over top and dust with a little smoked paprika. Broil until cheese is melted and bubbling, 3–5 minutes. Serve at once.