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grilled tuna on baguette with arugula

Grilled Tuna Melt Sandwich

This is a grown-up version of a grilled tuna melt sandwich with a cornichon caper aioli that will knock your socks off. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 2 ahi tuna filets
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1 baguette
  • 4 slices Swiss cheese
  • 1/4 cup arugula leaves
  • 2 tbsp celery leaves

Cornichon Caper Aioli

  • 1 cup mayonnaise
  • 4 cornichons chopped
  • 2 tbsp red onion chopped
  • 2 tsp capers chopped
  • 1 tbsp Dijon mustard
  • salt and pepper to taste


Cornichon Caper Aioli

  • Combine the mayonnaise, cornichons, red onion, capers and Dijon in a bowl. Season with salt and pepper to taste. Set aside.

Grilled Tuna and Bread

  • Rub the tuna filets with olive oil. Season both sides with salt and pepper.
  • Cut the baguette to the length of the tuna filets. Slice in half. Brush the cut sides with olive oil.
  • Heat the grill to medium-high heat. Grill the tuna for 3-4 minutes. Flip. Top with 2 slices of cheese. Grill 2-3 more minutes.
  • Place the oiled side of the baguette on the grill and grill for 30-60 seconds, until toasted.


  • Spoon a generous amount of aioli on both sides of the baguette.
  • Add the grilled tuna filet to the bottom half.
  • Top with a combination of arugula and celery leaves.
  • Add the top half of the baguette.



If you have time, make the Cornichon Caper Aioli in advance. The flavors develop nicely after 30-60 minutes. You can save it in the fridge for 1-2 weeks. It goes great with any seafood.


Calories: 695kcalCarbohydrates: 21gProtein: 29gFat: 54gSaturated Fat: 11gTrans Fat: 1gCholesterol: 71mgSodium: 1322mgPotassium: 323mgFiber: 2gSugar: 2gVitamin A: 2105IUVitamin C: 1mgCalcium: 186mgIron: 2mg
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