Tuna-Dill Melt

15 6 servings, 1 sandwich each
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6 servings, 1 sandwich each

A classic diner sandwich - our version features dill dip, baguette and cheddar along with the tuna.

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Make It

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  • Heat broiler.
  • Mix 1/4 cup dip and lemon juice in medium bowl until blended. Add tuna, celery, onions and pepper; mix well.
  • Cut each baguette half crosswise into 6 pieces; place, cut sides up, on parchment-covered baking sheet. Brush with remaining dip. Broil, 4 inches from heat, 2 min. or just until edges are golden brown. Remove from broiler.
  • Spread bottom halves of baguette pieces with tuna mixture. Cover remaining baguette pieces with tomatoes, then sprinkle with cheese.
  • Broil 2 to 3 min. or until cheese is melted. Cover tuna-topped baguette pieces with remaining baguette pieces, cheese sides down, to make 6 sandwiches.


For a classic tuna salad sandwich, prepare recipe as directed, omitting the cheese and filling the split baguette pieces with tuna salad and tomatoes. Do not broil.


Prepare using Renée's Dill 1/2 Fat Dip.


  • 6 servings, 1 sandwich each

Nutritional Information

Serving Size 6 servings, 1 sandwich each
Calories 370
% Daily Value
Total fat 12g
Saturated fat 3.5g
Cholesterol 55mg
Sodium 850mg
Carbohydrate 36g
Dietary fibre 2g
Sugars 2g
Protein 28g
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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