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Test Kitchen Approved

Pike & Pine St. Tuna Melt

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

5 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

A simple but impressive recipe for an interesting weeknight meal.

Recipe Notes

*Add seasoning to taste. You might want to use less Pike & Pine St. Protein Rub if your brand of fish or beans is high in sodium to begin with. Use more Horseradish Powder for additional heat.


2 (4 to 5 oz.) cans tuna or salmon in water

1 (15 oz.) can white beans, drained and rinsed

1/4 cup mayonnaise

1/4 cup Dijon mustard

1/2 cup chopped spinach leaves

1/4 cup dried cherries

2 stalks celery, diced

2 scallions, minced

4 slices wheat, rye or pumpernickel bread, toasted

4 slices Swiss or fontina cheese

Savory Spice ingredients in this recipe

  • Pike & Pine St. Protein Rub

    Pike Place Market, a noteworthy foodie site in the city of Seattle, is always in touch with current food trends. This gluten-free and paleo seasoni...

    View full details
  • Horseradish Powder

    Horseradish Powder is ground, dried horseradish root & is often added to dip and Bloody Mary recipes, as well as horseradish sauce and cocktail...

    View full details


Place tuna and beans in a medium bowl. Add mayonnaise, mustard, 1 Tbsp. Pike & Pine St. Protein Rub and 1 tsp. Horseradish Powder. Stir to combine. Taste and adjust seasoning to taste. (Horseradish Powder will get stronger the longer the salad sits.) Fold in spinach, cherries, celery and scallions. Place the 4 toasted bread pieces on a baking sheet and top each with tuna salad mixture then a slice of cheese. Place sheet under the broiler for about 5 min., or until cheese melts and begins to bubble.