Open-faced tuna melt Recipe

Name: Open-faced tuna melt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 open-faced sandwiches
Cuisine: American
Ingredients: 1 can (5 oz / 142 g) tuna, drained; 2 tablespoons mayonnaise; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped red onion; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; Salt and black pepper to taste; 2 slices sourdough bread (or your favorite bread); 1 tablespoon butter, softened; 1/2 cup shredded cheddar cheese (or Swiss cheese)

American · Main course · 20 min total

Open-faced tuna melt recipe videos

A classic open-faced tuna melt with a creamy, tangy tuna salad, melted cheese, and a crispy toasted bread base. Perfect for a quick lunch or light dinner.

10
min prep

10
min cook

2
servings

420
kcal/serving

Ingredients

1 can (5 oz / 142 g) tuna, drained
2 tablespoons mayonnaise
1 tablespoon finely chopped celery
1 tablespoon finely chopped red onion
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper to taste
2 slices sourdough bread (or your favorite bread)
1 tablespoon butter, softened
1/2 cup shredded cheddar cheese (or Swiss cheese)

Instructions

Preheat the broiler to high. In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper. Mix well.
Lightly toast the bread slices under the broiler for about 1 minute per side, until golden. Remove from oven.
Spread the butter on one side of each toast. Divide the tuna mixture evenly over the buttered side of each bread slice. Sprinkle the shredded cheese on top.
Place the sandwiches on a baking sheet and broil for 2-3 minutes, until the cheese is melted and bubbly. Watch closely to prevent burning. Serve immediately.

Tips

For extra flavor, add a pinch of paprika or dried dill to the tuna mixture.
Serve with a side of pickles or a simple green salad.
If you prefer a crunchier top, broil for an additional minute.

More about Open-faced tuna melt →

AI estimate may be inaccurate · Terms