Spicy Two-Bite Tuna Melts

by Anne Papina on January 30, 2013

Spicy Two Bite Tuna Melts

There are probably a thousand reasons why you should keep a loaf of cocktail rye bread stashed in your freezer, and this recipe is now one of them. When I was in high school, open-faced tuna melts were a favorite after school snack for me and my friends. There’s something about the hot bubbly tuna and melted cheese nestled atop a crisped up slice of sourdough that’s, I don’t know …  oh so good and satisfying. While trying to come up with an easy appetizer for Superbowl Sunday it dawned on  me — why not make mini open-faced tuna melts?

Since I don’t actually follow my own advice and keep the cocktail rye on hand, off to the store I went. I quickly whipped up a batch when I returned and declared this appetizer a winner. It’s definitely something that can be thrown together at a moment’s notice, and it has that homey, comfort food appeal. With the extra bread and cheese, you can easily make a double batch or go in a totally different direction with these Bacon Cheese Toasts. I know you have bacon lying around somewhere.

OK focus. Tuna. Melt. Let’s go.

tuna salad

Grab a small bowl, and mix together the tuna, onion, mayo and black pepper. Or, if you already  have a favorite tuna salad recipe, use that instead. I promise not to be offended.

Spicy Two Bite Tuna Melts

Place the cocktail rye slices on a cookie sheet. Spread about a teaspoon of tuna on each slice and top with a piece of cheese.

Spicy Two Bite Tuna Melts

Broil until golden and bubbly. Remove from the oven and drizzle with the Sriracha Sauce. Serve immediately.


Need some more appetizer ideas? I have five quick and easy appetizers here, including Spiced Pecans, Mini Sweet Potato Frittatas, Sour Cream Dip Florentine, and Pesto Brie en Croute. If you need to feed a big crowd, try my Mom’s Homemade Sausage Mushroom Pizza.  And check back Sunday for my Mini Crab Bites!

5.0 from 1 reviews
Spicy Two-Bite Tuna Melts
Prep time
Cook time
Total time
All the goodness of a classic tuna melt packed into a bite-sized appetizer.
Recipe type: Appetizer
Cuisine: American
Serves: 8
  • 16 slices cocktail rye
  • 1 can (6 oz) solid white tuna, drained
  • 3 tbsp mayonnaise
  • 1 tbsp minced red onion
  • dash ground pepper
  • 4 slices sharp cheddar (such as Tillamook or Kraft Deli Slices)
  • Sriracha sauce
  1. Preheat broiler.
  2. Mix together tuna, mayonnaise, onion and pepper, breaking up the tuna so that there are no large chunks.
  3. Place cocktail rye on a baking sheet.
  4. Spread about 1 teaspoon of the tuna mixture onto each slice of bread.
  5. Break the cheese into quarters and place slices over the tuna.
  6. Broil until golden and bubbly.
  7. Drizzle Sriracha sauce over each toast (as much or as little as you want, depending on your heat tolerance).
  8. Serve immediately.


{ 2 comments… read them below or add one }

Tanya January 30, 2013 at 8:23 am

I don’t eat them very often but when I do I love them. I love the added kick you added to it. I will have to add some spice to it next time.


Anne Papina January 30, 2013 at 8:54 am

I’ve found that Sriracha sauce is good on just about everything!


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