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Test Kitchen Approved

Pike Place Tuna Melt

Recipe By Savory Spice Test Kitchen

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 Place if your brand of fish or beans is high in sodium to begin with. Use more horseradish for additional heat. Recipe also works with Cambridge Celery Seasoning in place of Pike Place.


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

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

¼ cups mayonnaise

¼ cups Dijon mustard

½ cups chopped spinach leaves

¼ cups 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

  • Horseradish Powder

    Horseradish is native to regions along the Caspian Sea from Russia to Finland and is now grown in northern parts of both Europe and the United Stat...

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  • 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...

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Place tuna and beans in a medium bowl. Add mayonnaise, Dijon, 1 Tbsp. Pike Place and 1 tsp. horseradish powder. Stir to combine. Taste and adjust seasoning to taste. (Horseradish 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.