Simple Tuna Melt Tartine with Cornichons

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5 from 1 review

A very simple tuna melt-made tartine style.


  • 2 2.5-ounce packets of tuna
  • 23 slices of sourdough bread
  • 8 cornichons, 4 sliced in half lengthwise, and 4 chopped fine
  • Chives, about one teaspoon chopped fine
  • 2 ounces white cheddar or Gruyèrer cheese, grated fine
  • 2 tablespoons butter


  1. Toast the bread. I like to add a little butter and fry on both sides.
  2. Make the tuna salad by combining the tuna, mayonnaise, chopped chives, and cornichons. Add salt and pepper and spread on top of 2-3 toasted bread slices.
  3. Top the tuna salad with finely grated cheddar or Gruyère cheese. I use a zester and then pop it into the freezer as soon as I grate the cheese. When ready to use, it will be easy to spread evenly on top of your sandwich.
  4. Place under the broiler until bubbly and starting to brown ever so slightly.
  5. Arrange cornichon slices on top…because it’s a tartine, of course!