This Caprese Tuna Melt Wrap takes everything you already love about a classic tuna melt and gives it a Mediterranean upgrade. Pesto instead of mayo, fresh mozzarella instead of cheddar, ripe tomato and basil for that caprese vibe, all pressed in a high-protein wrap until golden and crisp.
A Quick Look at the Recipe
✅ Recipe Name: Caprese Tuna Melt
🕒 Ready In: 10 minutes
👪 Serves: 1
🍽 Calories: ~ 417 per serving (estimated)
🥣 Main Ingredients: Yellowfin tuna filets, mozzarella cheese, wrap
👌 Difficulty: Easy
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Growing up between Paris and summers steeped in Mediterranean cooking, pesto and fresh mozzarella were pantry staples, not fancy additions. Combining them with tuna was one of those happy accidents that immediately became a regular in my rotation. I've made this for rushed weekday lunches, lazy weekend meals, and even packed it for the kids. It never misses.
Speaking of sandwiches, have you tried my Chicken Version of the Viral Doner Kebab? How about the my Baked Version of the Viral Cesar Sandwich? Both are healthier choices compared to the originals, so you should check them out!
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Why You’ll Love This Recipe
Fast and filling. Ready in minutes, but actually satisfying.
Fresh but melty. Warm tuna and gooey mozzarella balanced by tomato and greens.
Minimal ingredients. Nothing fancy, nothing extra.
Works for lunch or dinner. Add chips or a salad and you’re set.
Caprese Tuna Melt Video
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Ingredient Notes
Wrap: The wrap is doing double duty here. It's the bread AND it crisps up like a panini when pressed. I use a high-protein wrap. because it holds up better to the moisture from the tomato and doesn't get soggy. A regular flour tortilla works too, but go large so you have enough room to fold without everything spilling out.
Tuna: This is where it's worth being a little picky. I prefer oil-packed tuna. It's richer, more flavorful, and has a better texture than water-packed. Yellowfin is my go-to for something that holds its shape. Whatever you use, drain it thoroughly or your wrap will be wet before it even hits the pan. Albacore tuna fillets are another great option.
Pesto: Pesto is the move here; it replaces mayo entirely and adds herby, garlicky depth that mayo just can't compete with. Store-bought works perfectly fine. If you have homemade, even better. Just make sure it's a good-quality pesto. The flavor carries the whole wrap.
Mozzarella: Not shredded, not block but fresh mozzarella. It melts differently, staying creamy rather than rubbery, and the mild flavor lets the pesto and basil shine. Slice it thin so it melts all the way through when pressed.
Tomato: Slice it thin and pat it dry if your tomato is very juicy. Too much moisture is the enemy of a crispy wrap. Roma tomatoes work great here because they're meatier and less watery than beefsteak.
Spinach: A small handful goes a long way. It wilts down when pressed and adds a fresh, green layer without overpowering the other flavors. Baby spinach is best — no tough stems, no bitterness.
Fresh basil: Don't skip this. Dried basil is not a substitute here — you need fresh. It's what makes this feel like a proper caprese rather than just a tuna wrap with cheese. Add it before pressing so it gently wilts into everything.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Mix the tuna with pesto until well combined.
Step 2: Layer spinach over the wrap.
Step 3: Spoon the tuna mixture on top.
Step 4: Add sliced tomato, mozzarella and basil.
Step 5: Fold the wrap tightly.
Step 6: Press until golden and melty.
Substitutions & Variations
No mozzarella? Use provolone or fontina.
No pesto? Mix tuna with olive oil and a squeeze of lemon.
Extra protein: Add a slice of prosciutto or turkey.
Low-carb: Turn this into an open-faced tuna melt on low-carb bread.
FAQ
Three things: drain your tuna thoroughly, pat your tomato slices dry, and press the wrap on medium heat long enough to really crisp the outside. The heat seals everything together so you get a crispy exterior with a melty, warm inside.
Absolutely. A skillet with a spatula or another pan on top works just fine.
Yes! Place the folded wrap seam-side down in the air fryer basket at 375°F for about 4-5 minutes, flip, and cook another 2-3 minutes until golden and crispy. No press needed.
Fresh mozzarella is my pick for this caprese version — it melts creamy and mild. If you want something with more flavor, provolone or fontina are great swaps.
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⭐️ Recipe
Caprese Tuna Melt
Ingredients
- 1 large wrap or tortilla
- ⅓ cup fresh spinach
- 1 tomato sliced
- 1 tablespoon pesto
- 2 tablespoon chopped basil
- 3 slices fresh mozzarella
- ½ can tuna drained
- Balsamic Glaze optional
Instructions
Assemble the Wrap
- In a small bowl, mix the drained tuna with the pesto until evenly coated.½ can tuna, 1 tablespoon pesto
- Lay the wrap flat on a clean surface.1 large wrap or tortilla
- Layer the spinach over the center of the wrap.⅓ cup fresh spinach
- Spoon the pesto tuna evenly over the spinach.
- Top with sliced tomato, basil, and mozzarella.1 tomato, 3 slices fresh mozzarella, 2 tablespoon chopped basil
Press and Cook
- Fold the wrap tightly, tucking in the sides.
- Heat a panini press or skillet over medium heat.
- Press the wrap until the cheese is melted and the outside is golden and crisp, flipping once if using a skillet.
Serve
- Remove from heat, let rest briefly, then slice and serve warm with a drizzle of balsamic glaze.Balsamic Glaze
Notes
Storage & Reheating
- Best fresh: This is best eaten right away.
- Reheat: Reheat in a skillet or air fryer to re-crisp. Avoid the microwave.
E.C says
This little wrap hit the spot. I had some tuna laying around and I made it. Was delicious!