Total Time
Prep 20 mins
Cook 10 mins

Rob Evans is the chef at Hugo's, located in Portland, Maine. This is his version of a not straight-from-the-can tuna sandwich. An Italian tuna, Gruyère cheese, charred-rosemary mayonnaise tuna sandwich. I have also posted the recipe for the charred-rosemary mayonnaise which makes this sandwich out of this world. Tuna Melts are my favorite sandwich. I made this today for lunch and I will never use another recipe again!

Ingredients Nutrition


  1. Gently flake tuna and place in stainless-steel bowl.
  2. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
  3. Lay bread on work surface.
  4. Spread tuna on two slices and layer with Gruyère.
  5. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
  6. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
  7. Transfer to cutting board and cut in half on diagonal.


Most Helpful

This was a quick and easy, yet tasty dinner for a busy night. The flavor was excellent, even though I did not make the Rosemary Mayonnaise and used lite mayo in its place. Next time I will go all out and make the mayo as well. Tuna with Gruyere is a lovely combo. Thanks for posting!

Cook4_6 May 27, 2008

Don't think I've ever made a tuna melt for myself, although I've ordered them at restaurants before! This one has a great taste, especially using the recipe's gruyere cheese along with the slices of winter wheat bread that I had on hand! I even went all out & made Vera's recipe #288314 to use here, & it, too, was great! Thanks for posting them! [Tagged, made & reviewed for one of my invitees in AUS/NZ Recipe Swap, Mar 08]

Sydney Mike March 06, 2008

I'd love to make this because it sounds delicious, but I can't find the recipe for the charred rosemary mayonnaise... am I overlooking it somewhere?

LianneNC February 23, 2008

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