Clearly I like to have fun in the kitchen (what kind of madwoman plays with candied jalapeños anyways??). I’ve been inspired this year by delicious and easy to make–I see so many gorgeous recipes on Pinterest and Instagram that look incredible…and incredibly involved. That’s great for special occasions, but for me (especially since Denver’s been in lockdown mode for nearly a year) I have more of a need for the fast, easy and healthy-ish dinners over the 400 ingredient, 6 hours of prep time kind of instagrammable dinners.

Without further ado, I give you the “Tuna Meltie.” It’s like a tuna melt met a hot pocket, fell in love, moved to the country and opened a bed and breakfast and had lots of little tuna melties. It’s a tuna melt baked inside of a biscuit, and let me tell you–I felt like an actual genius when I came up with this. It’s a fun and easy upgrade to the classic we know and love.


  • 12 oz can of tuna packed in water

  • ¼-⅓  cup of mayonnaise (to your liking)

  • 1-3 tablespoons of Sweet Viking™ Relish 

  • Cheddar cheese (shredded/grated)

  • 1 roll of ready to bake biscuits (I went with extra buttery, obviously the correct choice)


  1. Preheat oven to 375 degrees, grease a baking sheet to get ready for the tuna melties
  2. In a bowl, combined the drained tuna, mayonnaise and Sweet Viking™ Relish and mix until well combined.
  3. Pop your roll of biscuits without having a heart attack (am I the only one who has a phobia of biscuit cans opening??) and take those biscuits out.
  4. Peel the biscuit into two similar sized halves (they’re super easy to pull apart so you shouldn’t need a knife)
  5. Take a golf ball sized amount of tuna salad and place onto one half of the biscuit and LOTS OF CHEESE. If you aren’t going to push the envelope a little bit, then I’m not sure you’re ready for the Tuna Meltie, and maybe you should go back to a regular Tuna Melt. I don’t make the rules. 
  6. After you’re done cheesing, take the other half of your biscuit and place on top of the cheesy, tuna goodness. Pinch the sides together so it’s like an adorable little hand pie (aw). Repeat with the other biscuits. 
  7. Pop those babies in the oven for 20-22 minutes. I’m in Denver at elevation, so it took me 22 minutes, if you’re closer to sea level you may need less time. Maybe set a timer for 18 minutes and go from there–or maybe you live recklessly and go for the full 22 minutes. It’s your life, I won’t tell you how to live it (except when it comes to how much cheese to add, then I will.) 
  8. Enjoy your tuna melties. Tell your friends. Buy Sweet Viking™. Repeat.

Sweet Viking, Avocado Hummus
Sweet Viking, Avocado Hummus