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Apple, Cheddar, and Tuna Melt

Apple, Cheddar, and Tuna Melt

Barbara-jo McIntosh
In high school one of the first things I learned to make was the classic Tuna Melt. Proudly showing off my culinary achievement at home, I made several and promptly devoured them. It took a while before I could look at a Tuna Melt again, but this version rekindled my love affair.


  • 1 6- ounce can tuna drained
  • 1 tablespoon mayonnaise or more, as desired
  • 1 teaspoon lemon juice
  • ¼ cup diced red onions
  • ¼ cup diced celery
  • 1 Granny Smith apple peeled and finely cubed
  • Freshly ground black pepper to taste
  • 1 sourdough baguette
  • ¾ cup grated aged cheddar cheese such as Hook's 10-year aged cheddar


  • In a medium bowl, combine tuna with mayonnaise, lemon juice, onions, celery, and apples. Season with pepper and combine well.
  • Slice baguette into 8 pieces about ½-inch thick. Cover slices with mixture, then sprinkle each with cheese.
  • Place rack in top portion of oven and turn on broiler. Place slices on a cookie sheet and put under broiler for 2 - 3 minutes, until warmed through and cheese is bubbly and begins to brown (don’t let them burn).


For more recipes, grab a copy of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014).
Adapted from Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

Barbara-jo McIntosh

Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo's Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts, as well as the author of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

Photographer Tracey Kusiewicz

Tracey Kusiewicz is a freelance commercial photographer specializing in food and beverage in the Vancouver, British Columbia area.