Tuscan Tuna Melt
Cook Time 10 minutes
Prep Time 10 minutes
Servings 2

1/3 cup TRUFF Mayo 

1 teaspoon lemon zest 

2 teaspoons lemon juice 

2 teaspoons TRUFF Black 

1/2 tablespoon fresh basil, chopped (plus a little extra for garnish)

2 tablespoons sundried tomatoes, chopped (plus a little extra for garnish)

1 tablespoon shallots, peeled and minced 

1 each garlic clove, peeled and minced 

2 tablespoons green olives, pitted and minced 

2 x 340gram cans tuna, drained  

1 loaf ciabatta, split and quartered   (or bread of choice)

2 tablespoons extra virgin olive oil

2 cups baby rocket

1 cup Fontina cheese, grated (or Gouda cheese)

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Tuscan Tuna Melt

Transform your tuna salad with vibrant Tuscan flavours. Zesty lemon, fresh basil, sundried tomatoes, shallots, garlic, and olives combine with a creamy blend of TRUFF Mayo and TRUFF Black Hot Sauce, creating a truffle infused delight.

Layer this exquisite mixture on hearty ciabatta, topped with rocket and melted fontina cheese, for a sophisticated and delectable meal. Experience a fresh, flavourful take on a classic favourite that’s sure to impress. Enjoy every bite! 


  1. Preheat oven to 200°C. In a large bowl combine mayo, zest, lemon juice, TRUFF hot sauce, basil, sundried tomatoes, shallots, garlic, and olives.
  2. Whisk until blended, add tuna and usinga spoon, stir until blended. Place ciabatta, open-faced, on a large baking sheet and drizzle with oil.
  3. Layer baby rocket onto each ciabatta and top with tuna salad. Divide cheese between each sandwich and place in the oven.
  4. Bake for 8-10 minutes or until cheese has melted and is slightly golden brown. Garnish sandwiches with reserved basil and tomatoes before serving.

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