25 min


3 servings


  • 2 cans Tonnino Tuna Smoked Jalapeño
  • 3 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons chives chopped
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon black pepper
  • Pinch sea salt
  • 4 slices sourdough bread (½ – inch thick slices)
  • 2-4 tablespoons cream cheese softened
  • 4-8 slices havarti cheese or muenste


  • In a bowl, add a part of the drained tuna reserved oil, mayonnaise, lemon juice, chives, parsley, salt, and pepper. Gently stir to combine.
  • Lightly brush both sides of each slice of bread with oil. Grill until lightly charred, then remove from heat and let cool slightly.
  • With the grilled side facing up, spread ½-1 tablespoon of cream cheese over each slice. Divide tuna mixture on each slice of bread and spread. Top with 1-2 slices of cheese.
  • Return to the grill, close the lid and cook 2-3 minutes, until the bread is toasted and the cheese is melted. Put the rest of the tuna on top, sprinkle with black pepper and serve immediately.