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Tuna Artichoke Melts Recipe

Tuna Artichoke Melts Recipe

After sampling a similar open-faced sandwich at a restaurant, I created a lovely lemon-seasoned tuna salad with artichoke hearts. Serve it on the patio for lunch with a friend.—Evelyn Basinger, Linville, Virginia
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
  • 2 tablespoons fat-free mayonnaise
  • 1/2 cup shredded reduced-fat Mexican cheese blend, divided
  • 1/4 teaspoon salt-free lemon-pepper seasoning
  • 1/8 teaspoon dried oregano
  • 2 English muffins, split and toasted


  • 1. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano. Spread over English muffin halves.
  • 2. Place on a baking sheet. Broil 4-6 in. from the heat for 3-5 minutes or until heated through. Sprinkle with remaining cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Nutritional Facts

2 each: 335 calories, 8g fat (4g saturated fat), 47mg cholesterol, 989mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 34g protein.

Reviews for Tuna Artichoke Melts

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Angel182009 User ID: 6228642 269249
Reviewed Jul. 9, 2017

"This was a different take on how I make these and the family loves them. Full of flavor and easy to make."

az_jill User ID: 5181702 217467
Reviewed Jan. 10, 2015

"Really delicious, I will make these often! Loved the English muffin twist."

SaraM15 User ID: 1311575 80703
Reviewed Apr. 23, 2013

"Good, love the artichokes."

SFMarkon User ID: 6728214 82106
Reviewed Aug. 8, 2012

"I love artichokes and this recipe was a nice surprise. The English muffins offered a nice 'crunch' to each bite and all the toppings blended together well. A great week day recipe.

(5 Stars for me is an instant classic / serve to company meal.)"

Delores14 User ID: 1286731 63127
Reviewed Jul. 12, 2012

"These were delicious! I will definitely make them again. Great for a quick weeknight meal and then enjoy the leftover mix for lunch the next day!"

Farmgal47 User ID: 6089968 138600
Reviewed Jul. 3, 2012

"When I went to elementary school in Earlham Iowa, they used to serve these once in awhile for our lunches, minus the artichokes. I have always wanted to find this recipe as love it. Will make this again and again as it is delicious. That and a salad and I'm a very happy farm gal;)"

kgburgess User ID: 2727982 161588
Reviewed Mar. 5, 2012

"There wasn't anything extra special about this, but it was good. I would maybe add a little Nature's Seasons seasoning blend next time to add a little punch to the flavor. I loved the warm gooeyness of it. I used a 5 oz. can of tuna and Thomas' Light English Muffins to lighten the calories and increase the came to 308 calories this way. My 12 year old son liked it, too."

obsessedwithfood User ID: 3724663 63125
Reviewed Mar. 6, 2011

"This really hit the spot for me. I thought the flavor was awesome. The lemon-peppering seasoning adds a lot so make sure you don't leave that ingredient out. I'm going to make sure I have everything on hand at all times. I plan on making this often! Yummy!"

asabot User ID: 620927 82105
Reviewed Nov. 13, 2010

"This has become a go-to recipe for us. quick, easy, and delicious! I love artichokes so I often add more, a little extra mayo, and extra spices. I also add all the cheese at once instead of sprinkling some over the top."

bexyd99 User ID: 3662796 157175
Reviewed Apr. 25, 2010

"I LOVE this recipe! Super easy and I make it all the time. I have put the filling on a whole-wheat pita like a pizza as well. Yummy!"

gaforrest User ID: 1932801 153552
Reviewed Jun. 10, 2008

"This recipe ROCKS. I used frozen thawed artichoke hearts instead of canned. Awesome, flavorful, filling. Love it!"

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